Egg, Yeast, Casein and Gluten Free Biscuits

READY IN: 25mins
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!

Ingredients Nutrition

Directions

  1. Mix dry ingredients.
  2. Cut in 4 tbs of the butter. If a more moist dough is desired add up to 2 tbs more.
  3. Add rice or soy milk and mix.
  4. For a traditional biscuit add 1/2 cup of milk.
  5. For a drop biscuit add up to 3/4 cup of milk.
  6. The rice flour will soak up a lot of moisture, so more milk may be needed to maintain the consistency.
  7. For traditional biscuits roll to 3/4 inches thick and cut.
  8. For drop biscuits drop 1 tbs of batter onto cookie sheet.
  9. Bake 10-12 minutes at 400°F.
  10. 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.

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