Charleston Biscuit Co.

05/31/2026

Sundays are for biscuits! Hope you have a wonderful week.

03/26/2026

Easter is coming up! Hot cross buns? How about hot cross gluten free biscuits anyone? Just add 1/4 cup of raisins to our Sweet Cinnamon gluten free biscuit mix with Cinnabits and vanilla glaze for an amazing Easter brunch treat. Order at https:/www.glutenfreebiscuits.com

11/12/2025

Thanksgiving is just around the corner! Let us be your secret star at this year’s supper.

11/12/2025

Cold morning in Charleston. That demands a warm, gluten free sweet cinnamon biscuit. The vanilla glaze…amazing.

10/18/2025

Such a good bunch of people to our south. Keeping the rich, rice culture alive. Carolina gold! Follow Marsh Hen Mill to learn more about some amazing local products.

09/01/2025

It may be Labor Day but we are always testing.

05/07/2025

We love hearing from our customers! Makes our day. Thank you for being a gluten free biscuit fan.

Like our biscuits? Let us know!

04/14/2025

Get ready for Easter (and Mother’s Day). Pull your mix out of the pantry and use it this weekend! From our retail partner Wild Birds Unlimited.

Easter Dinner Just Got More Delicious (and Gluten-Free!)

Looking for the perfect addition to your Easter dinner table? Look no further—our Lexington Park store has the amazing Charleston Biscuit Company’s Gluten-Free Biscuit Mix in stock… and trust us, you do NOT want to miss out!

Choose from regular or the irresistibly Sweet Cinnamon—both are light, fluffy, and absolutely crave-worthy. They're certified gluten-free by Clemson University—so safe and delicious for everyone at your table!

Barb, our store owner (who's allergic to wheat!), swears you’d never know these were gluten-free. And if Barb says they’re that good—you know they are!

Grab a bag (or two) while supplies last—these go fast, especially with Easter just around the corner. Don’t let your holiday table go without them!

Come see us in Lexington Park and take your Easter meal to the next level!

04/11/2025

With Easter coming up next week, this is the perfect way to use our Gluten Free Sweet Cinnamon Biscuit Mix with Cinnabits! Gluten free Monkey Bread Biscuits with vanilla glaze.

Bundt pan not required.

Recipe:

Makes 1 pan of monkey bread biscuits

You will need:
• 1 package of Charleston Biscuit Co. Gluten Free Sweet Cinnamon Biscuit Mix w/ Cinnabits®
• 1 ½ cups of cold heavy whipping cream
• ½ cup granulated sugar
• ½ cup brown sugar (light or dark brown)
• 3/4 stick of butter
• 1.5 tsp water or milk

Place rack in middle of oven. Preheat oven to 400ºF for 15 mins. Pour out mix into a large bowl and stir dry mix together, briefly. Pour cream over mix and incorporate with a spoon or spatula until it comes together (it will be sticky – you may need to use a metal spoon to help scrape the sides down to get all of the dough). Refrigerating the dough in the bowl for a few mins or letting it sit can help reduce stickiness (and helps hydrate the flours). Dust your work surface lightly with provided GF dusting flour packet. Turn biscuit dough out onto dusted surface. Pat out and flip over in the dusting flour to coat both sides. Form dough into a 9 inch diameter round shape about 1 inch thick. Use a 1.5 inch biscuit cutter cut out biscuits (or cut into 1.25 inch squares), taking care not to twist while pushing down - push out instead. Re-form uncut dough and re-shape for cutting leftovers so you use all of it. They will be tougher to cut with the cinnabits but you can reshape them if the bits poke out. Roll the biscuit in your hand into a round shape. It doesn’t need to be perfect. Set the biscuit balls aside. In a separate bowl, combine sugars together and stir well to incorporate – it should be a uniform color. Melt the butter and place in a large bowl. Roll the biscuit balls in the butter to coat and then roll them into the sugar mixture, shaking the bowl to evenly coat. You may need to reheat the butter or add more if it cools. Place biscuits in a well-buttered or nonstick bundt pan or dark metal baking dish, stacking them evenly. Bake for 32-35 minutes until dark golden brown (~190°F). Remove from oven and allow to cool in the pan for 10-15 minutes. Turn out the monkey bread onto a serving plate, taking care to release the sides with a spatula as the sugars can caramelize and make it stick – patience here to help keep it together if it’s crusted and sticky – it will release! For glaze, place provided vanilla glaze mix in a small bowl and add 1.5 tsp of water or milk. Stir with a spoon until combined (don't add extra - it will come together). Best bet is to make the glaze less runny so the icing will stick and stay on the biscuits. Drizzle over slightly cooled monkey bread.

ENJOY!

03/26/2025

Any of our fans in the New England area want to go to the Wicked Gluten Free Expo this weekend? It's in Uncasville, CT. Our amazing retail partner, May's Gluten Free Market is exhibiting and offering an amazing giveaway! Click through for a chance to win tickets and some freebies. Like and follow her on FB and Instagram. Her shop is totally worth the drive for unreal level gluten free baked goodies - put it on your list if you're near Providence.