Sourdough biscuits from The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries (page 135) by Aran Goyoaga

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute oat milk for whole milk and vegan butter for unsalted butter.

  • zachariah_cp5xhu on June 08, 2026

    This is such a cool recipie. The sourdough starterin here give the biscuit that buttermilk taste. I have made it twice already. Great way to use up starter.

  • jenburkholder on June 02, 2026

    These were good and liked by all, GF and non-GF alike. VERY buttery. I felt they needed a bit more salt. Used the xanthan gum and final texture was less just "flaky biscuit" and more "biscuit/roll combo" which was still quite pleasant. Would be curious to try without gum and see if that changed anything.

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