The Best Gluten Free Biscuits |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I tried many gluten free recipes for biscuits. They were either crumbly, or lacked any flavor. I then went back through older recipes, and converted my good ol' biscuit recipe to a gluten free one. I use them for sausage gravy, chicken 'n' biscuits, shortcakes and even breakfast sandwiches. Everyone who has tried them, loves them. Ingredients:
3/4 cup rice flour |
1/4 cup potato starch |
2 tablespoons tapioca flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1/2 teaspoon xanthan gum |
2 tablespoons vegetable shortening (butter flavor is best) |
1/2 cup sour milk or 1/2 cup buttermilk |
1 tablespoon vegetable shortening, pan (for frying) |
Directions:
1. Preheat oven to 500 degrees. Place 1 Tablespoon shortening in cast iron skillet. Place in oven to melt.
2. In measuring cup, place 1/2 teaspoon apple cider vinegar, and add milk to equal 1/2 cup, set aside.
3. In mixing bowl, add dry ingredients.
4. Add the 2 Tablespoons shortening and cut in until you have fine crumbs.
5. Add sour milk. Stir until combined.
6. Pat out on board to about 3/4 of an inch thick. Cut out with biscuit cutter or drinking glass.
7. Take skillet out of oven. Place biscuits in pan, turning to coat with shortening. Place pan back in to oven and bake for about 10 minutes or until light brown.
8. These can also be made on a baking sheet. Just don't coat them with the shortening.
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