Gluten-free Sourdough Stovetop Biscuits


The hearty texture of these biscuits (or muffins) is much more reminiscent of a whole grain wheat biscuit. They are, however, made in English muffin rings on the stove top then finished in the oven. They are delicious, whatever you call them.

If you do not have English muffin rings, you can use wide-mouth canning rings. Just be sure to grease the inner lip as well as the sides.


  • 1 egg
  • 1/3 cup milk
  • 1/2 teaspoon salt
  • 1/3 cup brown rice sourdough starter
  • 1/4 cup ground flax seed
  • 1/3 cup millet flour
  • 1/4 cup potato flour
  • 2 tablespoons + 2 teaspoons oat flour
  • 1/4 teaspoon baking soda


  1. Beat egg and milk together in a medium-size mixing bowl. Mix in all other ingredients except baking soda. Cover and place dough in a warm place to sour. This can be for as little as 2 hours and as long as 8, depending on how quickly you need to serve these.
  2. Once the dough is soured to your liking, preheat a skillet to very low and preheat oven to 350°F. Sprinkle baking soda over dough and quickly mix in. Grease English muffin or canning rings and place in preheated griddle.
  3. Fill rings halfway full with dough. Allow to cook for 5 to 10 minutes, or until golden brown on the bottom. Carefully flip and cook the other side for 5 to 7 minutes. Once muffins are golden brown on both sides, transfer muffins to a baking sheet in the oven to finish cooking an additional 5 to 10 minutes.
  4. Split and serve with butter or your favorite toppings.


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