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Prep 5 mins
Cook 15 mins
Jo-Ann Garcia's answer to the regular biscuit! Light and tasty, you can add herbs to it to give it some more flair. I used these to top a gluten-free turkey pot pie! Very nice!
- 1⁄2 cup garbanzo beans or 1⁄2 cup garbanzo-fava bean flour
- 1⁄4 cup potato starch
- 1⁄4 cup cornstarch
- 1⁄4 teaspoon xanthan gum
- 8 teaspoons aluminum-free baking powder
- 4 tablespoons dry buttermilk (Saco)
- 2 eggs or 1⁄2 cup liquid egg substitute
- 1⁄3 cup salad oil
- 1⁄4 cup water, if needed for thinner batter
- Mix dry ingredients in a medium bowl.
- Add liquid ingredients and mix well.
- Preheat oven to 350.
- Grease a cookie sheet, and drop batter by spoonful, to make 10-12 biscuits.
- Bake 15-20 minutes.
Made for 2008 All New Zaar Cookbooks Tag. These did not meet up to my expectations. When I mixed them up, the batter was runny and not thick like you would expect biscuit dough to be. After a few minutes the batter did thicken up and I was able to scoop then onto a baking sheets. But, they spread all over the cookie sheet and I had one big biscuit that had to be cut apart. I do believe like the chef said, that these would make a great topping for a pot pie. Also, we thought the recipe was missing salt and the biscuits were a little bland. I might use these again as a topping for pot pie, but doubt that I would make them as biscuits.