This recipe was adapted from the Gluten-free gourmet scone recipe. I was looking for an allergen free biscuit recipe to top off a meat and veggie pie . These biscuits should bake both on-top of like dishes or independently to be very light and fluffy with very little soda after taste.
My Private Note
Units: US | Metric
- 1Mix dry ingredients.
- 2Cut in 4 tbs of the butter. If a more moist dough is desired add up to 2 tbs more.
- 3Add rice or soy milk and mix.
- 4For a traditional biscuit add 1/2 cup of milk.
- 5For a drop biscuit add up to 3/4 cup of milk.
- 6The rice flour will soak up a lot of moisture, so more milk may be needed to maintain the consistency.
- 7For traditional biscuits roll to 3/4 inches thick and cut.
- 8For drop biscuits drop 1 tbs of batter onto cookie sheet.
- 9Bake 10-12 minutes at 400°F.
- 10Note: Baking with these substitutions will differ greatly from traditional recipes, especially in concern to higher moisture content needed to deliver a moist biscuit after baking and consistency due to the moisture content when handling.
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Nutritional Facts for Egg, Yeast, Casein and Gluten Free Biscuits
Serving Size: 1 (18 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 103.1
- Calories from Fat 47
- Total Fat 5.3 g
- Saturated Fat 3.2 g
- Cholesterol 13.1 mg
- Sodium 314.8 mg
- Total Carbohydrate 12.8 g
- Dietary Fiber 0.3 g
- Sugars 0.0 g
- Protein 0.9 g
The following items or measurements are not included: