Buttery Gluten Free Biscuits

These biscuits are called "buttery" because a) they taste like butter and b) they have a lot of butter in them...both of which is a good thing.  Obviously, like all things RALABALA, they are gluten-free.  

A close friend of ours, Leezah Pratt, shared a version of this recipe with me a while back...I have been tweaking it to get it just the way I like and it's time now to share this with you...and now it's your turn to enjoy and share with your friends!

Author Ralph Lazaro ∙ Prep 5 mins ∙ Cook 16-18 mins ∙ Servings 12 


1 cup almond flour (finely ground)
1 cup sorghum flour
1/2 cup arrowroot starch
2 tsp baking powder
1 1/4 tsp salt
2/3 cup grass-fed butter (cold and cubed)
4 egg whites
2 whole eggs


  1. Preheat oven to 350 degrees
  2. Mix dry ingredients in a large bowl and whisk thoroughly
  3. Add cubed butter to dry mixture and mix with hands, breaking up cubes until they are the size of large peas.  Do not over mix...you want it to be lumpy 
  4. In a small bowl whisk the eggs and egg whites and add to flour/butter mixture.  Mix until it comes together — remember, you want it to be lumpy so don't overdo it
  5. Scoop batter into cups of a standard size muffin pan — it should be enough batter to fill 11-12 muffin cups a little more than 3/4 full
  6. Place in oven for 16-19 mins or until edges show first signs of light brown.  It is important to not overcook as they can get dry pretty quickly.
  7. Remove from oven and let cool for 3 mins.  To remove biscuits from pan use a fork, scraping around the edges and then lifting the bottom, 

Additional Notes

  • If you spend a lot of time on our site, you know we use butter in a lot of recipes.  We advise that you only use grass-fed butter, like Kerry Gold, for any of our recipes.  The butter we use is actually organic raw milk butter directly from a farmer close by...and we recommend trying to find a local farmer to get high quality butter from (it's easier than you think). 
  • These biscuits are best if even the same day they are cooked, although still pretty good the next day