Easy & Fluffy Rice and Almond Flour Biscuits (mSCD & Gluten-Free)
A Breakfast Classic
There’s something deeply nostalgic for me about a warm, freshly baked biscuit. The kind that’s golden on the outside, tender on the inside, and just begging to be split open and buttered while still warm. And the best part? We’re using the same classic technique your grandma probably did.
Instead of shortcuts, this recipe sticks to the traditional method of rubbing cold butter into the flour. That step is what creates those delicate pockets of steam as the biscuits bake, giving you that signature flaky, fluffy texture; even with mSCD and gluten-free ingredients.
These biscuits are simple, quick, and incredibly satisfying. They’re the kind of recipe you’ll come back to again and again. Whether you’re building a breakfast sandwich or just enjoying one warm with butter and jam.
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Why You’ll Love It
Classic biscuit texture, reimagined – soft, fluffy centers with lightly crisp edges
Uses a traditional method – no shortcuts, just tried-and-true technique for the best results
mSCD & gluten-free friendly – without sacrificing flavor or texture
Quick and easy to make – ready in just over 20 minutes
Perfectly versatile – sweet or savory, breakfast or alongside dinner
That buttery, melt-in-your-mouth bite – slightly crumbly in the best way
What to Serve With It
These biscuits are incredibly versatile and can go in both sweet and savory directions:
Classic butter + jam – especially with homemade strawberry jam (see note below!)
Egg & cheese biscuit sandwich – a hearty, satisfying breakfast
Breakfast plate side – alongside eggs, bacon, or sausage
Simple snack – warmed with a little butter and honey
Quick Strawberry Jam (like in my photos!):
Cook fresh or frozen strawberries with honey until softened, then blend using an immersion blender (or shake blender) until smooth. That’s it! Simple, fresh, and so good with these biscuits.
Nutrition Facts:
Calories- 215
Carbs- 14.7 g
Fat- 15.0 g
Protein- 5.2 g