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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This Recipe is from Roben Ryberg's Cookbook You Won't believe it's Gluten-free! Easy and super yummy! Even good re-warmed the next morning(it any left!) I followed directions exactly except used soy milk and marg. and patted out and cut with a knife, worked fine but might try dropping from spoon like traditional drop biscuits next time, don't know how that would work, I have only done as writen so far.... Ingredients:
4 tablespoons butter or 4 tablespoons margarine |
1 1/3 cups cornstarch |
1 1/4 teaspoons xanthan gum |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
2 teaspoons sugar |
1/2 teaspoon salt |
3/4 cup milk (i used soy) |
1 teaspoon vinegar (i used white) |
Directions:
1. Preheat oven to 375 degrees.
2. Grease a baking sheet.
3. In medium bowl, blend all dry ingredients, cut in the butter/marg.
4. Add milk and vinegar.
5. Mix together well.
6. Dough will be soft.
7. Pat out on prepared pan to 1/2 inch thickness.
8. Cut into square biscuits and separate with the sides of knife.
9. Bake 20 minutes, will just start to turn brown. (they don't really look done but are - also look like spread and stuck together but separate easily - ).
10. If you are able to have real butter and desire at this point brush with melted butter.
11. Makes 6-8 biscuits depending on size.
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