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Country Biscuits
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Gluten-Free Egg-Free Soy-Free Nut-Free Corn-Free

You won’t miss a thing when indulging in these, hot out of the oven!


    Yield: 9 large or 12 medium biscuits

    • 1 bag Pamela's Biscuit & Scone Mix
    • 12 TBSP butter or butter alternative, well chilled, cut in ½” pieces,
    • 1 cup milk, soy, rice, or almond milk (add 2 tsp lemon juice or
    • apple cider vinegar to milk for a tangy addition)

    Place rack in top third of oven and pre-heat oven to 400°.

    Using a stand mixer with paddle attachment or pastry blender, cut butter into dry mix until pea-sized crumbs are formed. Add milk and mix until just incorporated. Scoop onto a piece of greased parchment or plastic wrap and gently form into a rectangle or circle. Using a second piece of greased wrap on top, gently pat or roll to 1" to 1½" high. Dough will be soft. Use dental floss to cut dough into 9 or 12 pieces, biscuit cutter dipped each time in rice flour, or greased knife to cut out biscuits and transfer to greased or parchment covered cookie sheet.

    Bake for 20 to 25 minutes until just starting to brown and biscuit tops are splitting open. Biscuits are fragile when hot. Serve with butter and/or honey.

    © Pamela's Products, Inc.

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Sue Paulton 12/345/2019 12/12/2019
I want to make Country Biscuits but it says 1 bag Biscuit and Scone mix. I have 4 lb. bag. How about give the recipe in cups. Surely one doesn’t need 4 lbs mix to make 9 -12 biscuits! And the rest of the ingredients. Do you need 12 Tbsp butter for 12 biscuits? Thanks. I look forward to using this mix but need recipes on cups, etc.
Hi Sue,
There is only one size (13 oz) of Biscuit & Scone Mix. You probably have the Baking & Pancake Mix, so you will need to look at recipes for that mix.
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Maria 07/211/2016 07/30/2016
I just made these biscuits and the taste and texture is really good. I added buttermilk instead of the milk and vinegar/lemon juice. I also thought it looked to dry and didn't come together so I added more buttermilk till it looked more wet. Great recipe! thanks so much!
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