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....
- Preheat oven to 375 degrees.
- Grease a baking sheet.
- In medium bowl, blend all dry ingredients, cut in the butter/marg.
- Add milk and vinegar.
- Mix together well.
- Dough will be soft.
- Pat out on prepared pan to 1/2 inch thickness.
- Cut into square biscuits and separate with the sides of knife.
- 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 -- ).
- If you are able to have real butter and desire at this point brush with melted butter.
- Makes 6-8 biscuits depending on size.
I was surprised that a cornstarch-centric biscuit could be this tasty. Made them as drop biscuits, and they worked fine. Very impressive flavor, texture, and ease of cooking.
Made these for my wife, who is gluten-free, as breakfast on our anniversary. They were very light, fluffy, and tasty. The dough was even workable enough that I could use a cookie cutter to cut them into heart shapes. The person who posted that these are gummy/gooey must have messed up the recipe, because I followed the measurements precisely and mine came out fluffy, light, and airy!
This was one of the most gummy/gooey gf 'drop' biscuits I've ever tried making. I had my doubts about the ratio of ingredients listed here, but I precisely stuck to it anyways to see how it would turn out; I was right to doubt it. Calls for way too much baking powder and soda, and xanthan gum. I used to make that mistake when I first started gf baking, and things usually turned out gummy. Quick bread recipes should have approximately 1.5 to 2 teaspoons baking powder, 1/4 teaspoon or less of baking soda, and 3/4 teaspoon xanthan per 1 cup of flour/starch. Adjusting close to that ratio should bring the gummy texture down to the desired flaky texture without too much crumbling, but another binding agent such as an egg or egg whites would then be needed. Oh well, onto my next experimental recipe!