The Best Gluten Free Biscuits
I tried many gluten free recipes for biscuits. They were either crumbly, or lacked any flavor. I then went back through older recipes, and converted my "good ol'" biscuit recipe to a gluten free one. I use them for sausage gravy, chicken 'n' biscuits, shortcakes and even breakfast sandwiches. Everyone who has tried them, loves them.
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READY IN: 20mins
SERVES: 3-4
YIELD: 6-8 biscuits
UNITS: US
INGREDIENTS
Nutrition- 3⁄4cup rice flour
- 1⁄4cup potato starch
- 2tablespoons tapioca flour
- 1 1⁄2teaspoons baking powder
- 1⁄2teaspoon salt
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon xanthan gum
- 2
- 1⁄2cup sour milk or 1/2 cup buttermilk
- 1
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DIRECTIONS
- Preheat oven to 500 degrees. Place 1 Tablespoon shortening in cast iron skillet. Place in oven to melt.
- In measuring cup, place 1/2 teaspoon apple cider vinegar, and add milk to equal 1/2 cup, set aside.
- In mixing bowl, add dry ingredients.
- Add the 2 Tablespoons shortening and cut in until you have fine crumbs.
- Add sour milk. Stir until combined.
- Pat out on board to about 3/4 of an inch thick. Cut out with biscuit cutter or drinking glass.
- Take skillet out of oven. Place biscuits in pan, turning to coat with shortening. Place pan back in to oven and bake for about 10 minutes or until light brown.
- These can also be made on a baking sheet. Just don't coat them with the shortening.
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