Actual picture of the ones I baked

Yes, you read that right.  After my struggles with making a decent gluten free biscuit, I finally found a mix that works;  123  Southern Glory gluten free biscuit mix.  I have to say, I am ecstatic!

The mix is free of:

  • Gluten, Wheat, Dairy, Casein, Peanut, Tree Nut, Egg and Soy 
    • Ingredients: Rice flour, Tapioca Starch, Potato starch, Non-GMO Corn starch, Sugar, Aluminum-free Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Tapioca Starch, Monocalcium phosphate), Xanthan Gum, Salt, Niacin (Vitamin B3), Reduced Iron, Calcium Carbonate, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid (Vitamin B9).

After reading up on this mix, I decided to try it.  I emailed them with a few questions, and received a really nice reply, along with some tips.

There is a recipe on the box, as well as on their website.  I went with the recipe on the website, but used the amounts of ingredients shown on the box (one box of mix, 6 tbs dairy free spread and 1 1/3 cups of milk), since I didn’t think it would be enough dough. I believe this is for rolled out biscuits.   I think I will follow this version next time since it proved to be too much dry mix for my food processor.  Experimentation is how we learn!


Making the mix in the food processor is genius, but it cut the dairy free spread in nicely.   Once I added the ” buttermilk” the dough came together nicely.  I used all of it.  I was surprised at the elasticity of the dough.  I have never seen this before in a gluten free dough.

I scooped the dough out with an ice cream scoop.  I was able to make about twelve medium size biscuits.  I put the entire sheet in the freezer for 15 minutes to speed up the process. This is the key to biscuits that rise.  They also told me to have them touch each other on the baking sheet, although I am not sure this made a difference.

Because I made the recipe for rolled biscuits, I believe I might have baked them just a bit too long.  But they still came out really good.

The biscuits were fluffy, with a nice crusty outside.  They didn’t brown, but that’s ok.  They are not flaky, as they are not rolled out biscuits, but they taste like a biscuit.  That’s a big deal.  They are not “hockey pucks” nor do they taste bland.  They are not gritty.

They do not hold up as well when reheated, but they are still good.  There are other recipes for using this mix, such as cinnamon buns and pizza.  They have other mixes as well which I will be trying.

These have the hubby seal of approval.  I am requested to put these in the keeper file.

If you have any questions about making these, please let me know.  You can also contact them directly here.

I finally feel that I am worthy to be living in the South!

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