Recipe by Stormyapril
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.
Top Review by cookingteacher
This recipe is great! I used it for a pizza crust with a few changes. I substituted olive oil for the ghee, used goat's milk and skipped the baking powder (I think it makes things taste too salty). I sprayed my rectangular pan with olive oil, dumped the batter on to the pan and then spread it very thinly. A rubber spatula did not work well so I sprayed a piece of plastic wrap with olive oil and laid it over the batter to spread it out. It worked so well! I baked up quite a few and topped them with toppings to freeze. That way they are ready when we need them!
- 1 cup rice flour
- 1⁄2 cup tapioca flour
- 1⁄2 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 4 -6 tablespoons ghee (Clarified Butter)
- 1⁄2-3⁄4 cup rice milk or 1⁄2-3⁄4 cup soymilk
Directions See How It's Made
- Mix dry ingredients.
- Cut in 4 tbs of the butter. If a more moist dough is desired add up to 2 tbs more.
- Add rice or soy milk and mix.
- For a traditional biscuit add 1/2 cup of milk.
- For a drop biscuit add up to 3/4 cup of milk.
- The rice flour will soak up a lot of moisture, so more milk may be needed to maintain the consistency.
- For traditional biscuits roll to 3/4 inches thick and cut.
- For drop biscuits drop 1 tbs of batter onto cookie sheet.
- Bake 10-12 minutes at 400°F.
- Note: 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.