Side Dishes
This brown rice biscuits recipe delivers a golden, buttery twist on classic biscuits—packed with whole-grain texture and rich flavor. The secret lies in blending brown rice flour with traditional ingredients, creating a tender yet sturdy crumb that holds up perfectly.
Unlike refined flour biscuits, these offer a subtle nutty depth and improved nutritional profile without sacrificing that melt-in-your-mouth quality. What sets these apart is the balance of moisture and structure—brown rice flour absorbs liquid differently, so we’ll incorporate a touch of extra fat and a longer resting time.
The result? Biscuits with a crispy, golden crust and a soft, flaky interior that’s ideal for soaking up gravy, butter, or jam. This recipe works for both savory and sweet variations, making it versatile for breakfast, brunch, or as a side dish.
For a foolproof outcome, we’ll focus on proper mixing techniques and baking at the right temperature to ensure even browning. Whether you’re looking to elevate a vegetarian meal or simply enjoy a healthier baked good, these biscuits deliver restaurant-quality results at home. Ready to transform your biscuit game?
Let’s get started.
The beauty of this recipe is its adaptability—you can customize it with seeds, herbs, or even a touch of honey for sweetness. For a gluten-free option, ensure your brown rice flour is certified, and consider adding xanthan gum for better binding.
The dough comes together in just 10 minutes, but the resting time is key to developing the best texture. Once baked, these biscuits stay fresh for days, making them perfect for meal prep or gifting.
What makes these biscuits truly special is their versatility—serve them warm with honey butter, savory gravy, or even as a base for a breakfast strata. The brown rice flour adds a subtle earthiness that pairs beautifully with both sweet and savory toppings.
Whether you’re baking for a family gathering or a quiet weekend breakfast, this recipe ensures a crowd-pleasing result every time.
Ingredients for brown rice biscuits
Twelve ingredients for golden, buttery biscuits that taste richer than classic versions.
| Ingredient | Amount | Notes |
|---|---|---|
| Brown Rice Flour 🌾 | 2 cups | Certified gluten-free preferred |
| All-Purpose Flour 🌾 | 1 cup | White flour for structure |
| Baking Powder 🧂 | 2 tbsp | Diamond Crystal preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Cold Unsalted Butter 🧈 | ¾ cup | Cut into small cubes |
| Buttermilk 🥛 | 1 ¼ cups | Cold, not warm |
| Whole Milk 🥛 | ¼ cup | For extra moisture |
| Fresh Chives 🌿 | 2 tbsp | Chopped, optional garnish |
| Sesame Seeds 🌱 | 1 tbsp | Optional topping |
| Honey 🍯 | 1 tbsp | For sweet variation |
| Xanthan Gum 🧪 | ¼ tsp | For gluten-free binding |
| Vanilla Extract 🌸 | ½ tsp | Optional for sweetness |
Brown rice flour is the star here—Bob's Red Mill or Anthony's Goods are my go-tos for consistent texture. The key is certified gluten-free if you're avoiding gluten, but regular brown rice flour works for a nutty flavor. For the butter, Plugrá or Land O'Lakes unsalted works best when cold—take it out of the fridge while you prep other ingredients. The buttermilk should be cold too; room temperature makes the dough gummy. If you're short on time, mix 1 tbsp vinegar + 1 cup milk for a quick substitute.
No buttermilk? Plain yogurt thinned with milk works in a pinch, but the flavor won't be identical. Swapping the honey for maple syrup keeps it vegetarian-friendly, though the color will be darker. The xanthan gum is non-negotiable for gluten-free binding—it's what keeps these biscuits from crumbling. For the sesame seeds, Trader Joe's has the best toasted variety, but regular works fine if you toast them in a dry pan for 2 minutes. The vanilla extract adds subtle sweetness, but you can skip it if you're making savory biscuits—just add an extra pinch of salt.
These biscuits keep for 4 days in an airtight container at room temperature, but they're best fresh. For longer storage, freeze them on a baking sheet first, then transfer to a bag—3 months frozen, no thawing needed. Reheat in a 350°F oven for 5-7 minutes to restore crispiness. I always make a double batch—half for breakfast, half to freeze for lazy mornings. The brown rice flour gives them a slightly denser crumb, so they hold up better to gravy than traditional biscuits.
Why You'll Love This Recipe
- No-Fuss Mix-In: I swear by this recipe because it’s just five ingredients—no weird substitutions, no measuring cups of weird spices. Toss the flours, cut the butter into pea-sized bits, and let the baking powder do the work. That’s it. Honestly, I’ve made these while scrolling through my phone.
- Nutty Buttery Crunch: Between us, the brown rice flour adds a subtle toasty depth that regular biscuits miss. And when you cut into one still warm from the oven? That crispy edge with the tender, buttery center? It’s the kind of texture that makes people pause mid-bite.
- Lunchbox Hero: These aren’t just for Sunday suppers. Pack them with peanut butter and jam for a kid’s lunch, or slather them with chili for a quick protein boost. I’ve even used them to soak up soup broth—no judgment. They’re the ultimate sidekick.
- Pantry Staple Magic: A bag of brown rice flour lasts forever, and the rest of the ingredients? Basic. You’re not hunting for specialty items here. Plus, they freeze like a dream—just reheat in the toaster or oven, and they’re fresh again. My wallet and my freezer both thank me.
Step-by-step instructions for brown rice biscuits
Here's how to create tender, golden biscuits with a perfect buttery crunch every time.
Combine Dry Ingredients for Maximum Flavor
In a large mixing bowl, whisk together the 2 cups brown rice flour, 1 cup all-purpose flour, 2 tbsp baking powder, 1.5 tsp salt, 0.25 tsp xanthan gum, and 0.5 tsp vanilla extract. The xanthan gum is key here—it helps bind the gluten-free flour for that classic biscuit texture. Sift the dry ingredients through a fine-mesh sieve if you have one, to break up any lumps and ensure even distribution.
Next, stir in the 1 tbsp honey and set the bowl aside. I like to mix the honey with the dry ingredients first so it gets fully incorporated rather than just sitting on top. The honey adds subtle sweetness that balances the buttery richness, and it helps create a slightly crispy exterior on those golden biscuits. Make sure everything is evenly distributed before moving to the next step.
Cut in the Cold Butter for Flaky Layers
Add the 0.75 cup cold unsalted butter (cut into small cubes) to the dry mixture. Using a pastry cutter or two forks, work the butter into the flour until you achieve pea-sized crumbs with some larger butter pieces remaining. This is crucial—you want to keep as much cold butter as possible to create those beautiful flaky layers when baking.
I press down gently on the mixture with my fingers to check the consistency. If it feels too dry, add 1-2 tablespoons of the buttermilk to help bind everything together. The mixture should hold its shape when pressed but still crumble easily. If it's too sticky, add a little more flour. This balance is what gives you that perfect tender-yet-crispy texture in the finished biscuits.
Mix in Wet Ingredients for Perfect Dough
Pour in the 1.25 cups buttermilk and 0.25 cup whole milk. Using a wooden spoon or silicone spatula, gently mix until just combined. You'll see the dough come together, but don't overmix—just stir until the dry ingredients are moistened and the dough forms a shaggy mass. Overmixing develops gluten, which can make your biscuits tough instead of tender.
At this point, the dough should be soft but not sticky. If it's too wet, add 1 tablespoon of flour at a time until it comes together. The dough should be easy to handle but not crumbly. I like to press it gently with my fingers—it should hold together when squeezed lightly but still be workable. This is the perfect consistency for rolling and cutting those classic biscuit shapes.
Roll and Cut for Uniform Biscuits
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. I use a rolling pin to roll it out evenly, but I don't press too hard—just enough to create a smooth surface. The goal is to keep the dough cold so the butter doesn't melt prematurely.
Using a 2.5-inch biscuit cutter, cut out circles and press straight down without twisting. This ensures your biscuits will rise evenly. Place the cut biscuits on a parchment-lined baking sheet, leaving about 1 inch of space between them. This gives them room to expand as they bake. If you have any scraps, gather them, pat into a ball, and cut out one more biscuit.
Bake to Golden Perfection
Preheat your oven to 425°F and bake the biscuits for 12-15 minutes until they're golden brown on top. You'll see them puff up beautifully as they bake—this is when you know you're on the right track. The edges should be set, but the centers should still feel slightly soft when pressed gently with your finger.
Once they're done, remove them from the oven and immediately sprinkle with the 1 tbsp sesame seeds and 2 tbsp chopped fresh chives. The sesame seeds add a nice nutty crunch, while the chives bring a fresh, herby note that cuts through the richness. Serve warm with honey butter or your favorite jam for that perfect balance of sweet and savory.
Pro Tips For Making Brown Rice Biscuits
- CHILL THE BUTTER FULLY: I learned this the hard way—when the butter’s even slightly warm, the biscuits turn out dense and greasy. Pop it in the freezer for 10 minutes before cutting, and cut it into small, pea-sized pieces. This keeps the dough cold and flaky, even if your kitchen’s warm.
- MEASURE FLOUR BY SPOONING: Scooping flour straight from the bag packs it too tightly, and these biscuits need lightness. Spoon the all-purpose flour into the measuring cup, then level it off with a knife. Brown rice flour’s heavier, so don’t skimp—use the full amount or the texture gets gummy.
- WORK FAST AFTER MIXING: The moment you add liquid to the dry ingredients, the clock starts ticking. The dough stiffens quickly, especially with brown rice flour. Roll and cut the biscuits within 5 minutes of mixing, or they’ll resist shaping and turn out flat. Keep everything prepped ahead of time.
- BAKE UNTIL GOLDEN, NOT JUST SET: Pulling them out too early is the biggest mistake—I used to do it every time. These biscuits need 16-18 minutes at 425°F until the edges are deep golden brown, not just pale. A toothpick should come out clean, but the crust should be firm. Overcrowding the pan slows this down, so space them 1 inch apart.
Creative variations of this recipe
Savory Herb Twist
Swap the honey for 1 tbsp dried rosemary or thyme when mixing dry ingredients, then add 2 tbsp grated Parmesan cheese to the wet ingredients. Top with 1 tbsp chopped fresh parsley after baking for a Mediterranean-inspired variation. These pair perfectly with roasted vegetables or a hearty tomato soup. 🌿
Sweet Cinnamon Raisin
Boost the sweetness with 1 tsp cinnamon and ½ cup raisins folded into the dough. Replace sesame seeds with 1 tbsp chopped pecans for crunch. Brush warm biscuits with melted butter and serve with vanilla yogurt for a breakfast favorite. The raisins add natural sweetness while keeping the texture tender.
Spicy Jalapeño Cheddar
Add 1 tbsp finely diced jalapeño and ½ cup shredded cheddar cheese to the dough for a Tex-Mex kick. Use smoked paprika instead of honey for depth.
These biscuits shine with breakfast tacos or chili—just cut them into wedges for easy serving. The jalapeños add heat while the cheese melts into creamy pockets. 🌶️
Everything Bagel Style
Replace sesame seeds with 1 tbsp everything bagel seasoning (check your spice aisle for pre-mixed blends). Add 1 tsp garlic powder to the dry ingredients for extra flavor.
These biscuits taste amazing with cream cheese or as a side for bagel sandwiches. The seasoning gives them a savory, oniony depth that's irresistibly addictive.
Protein-Packed Chickpea
Replace ½ cup all-purpose flour with ½ cup chickpea flour for extra protein. Add 1 tbsp nutritional yeast for a cheesy flavor. These biscuits hold up well to hearty toppings like scrambled eggs or black beans. The chickpea flour adds a subtle earthiness that pairs beautifully with savory dishes.
Gluten-Free Adaptation
Use 100% brown rice flour and increase xanthan gum to 0.5 tsp for better binding. Add 1 tbsp ground flaxseed to the dry ingredients for extra fiber.
These biscuits maintain the same flaky texture while being completely gluten-free. They're perfect for those with dietary restrictions who still want that classic biscuit experience. 💪
Nutrition facts
Frequently asked questions
Why does the recipe call for both brown rice flour and all-purpose flour?
The brown rice flour adds a nutty depth and nutritional benefits, while the all-purpose flour provides structure and that classic biscuit texture. The combination gives you the best of both worlds—healthier ingredients without sacrificing the familiar flaky crumb. Think of it as the perfect balance between nutrition and tradition.
Can I make these biscuits without buttermilk?
Mix 1 cup milk with 1 tbsp vinegar or lemon juice and let it sit for 5 minutes to curdle. This DIY buttermilk works just as well for the recipe. The acidity helps activate the baking powder, so your biscuits will still rise beautifully. If you're in a real pinch, plain yogurt thinned with milk also works.
How do I prevent my brown rice biscuits from turning out dense?
Keep everything cold—especially the butter—and don't overmix the dough. The butter should stay in pea-sized pieces when you cut it into the flour, and mixing just until combined prevents tough gluten development. Also, let the dough rest for 10 minutes before rolling, which helps the flour absorb moisture evenly.
Are these biscuits gluten-free?
Only if you use 100% certified gluten-free brown rice flour and add 0.5 tsp xanthan gum for binding. The recipe includes all-purpose flour by default, but you can easily adapt it by removing the all-purpose flour and adjusting the xanthan gum. Always check your flour's packaging to confirm it's gluten-free.
Can I make these ahead of time?
Yes! Bake them as directed, then cool completely. Store in an airtight container at room temperature for 4 days or freeze for 3 months. To reheat, warm in a 350°F oven for 5-7 minutes until crispy again. The brown rice flour helps them stay fresh longer than traditional biscuits.