Consequently, when I decided I wanted biscuits this evening, I needed to:
a. make them from ingredients I already had and
b. keep it simple so I use as little energy as possible
I mixed together 3+ different recipes and came up with a decent option. Here it is!
- 1 cup brown rice flour
- 1/3 cup potato starch flour
- 1/4 cup tapioca flour
- 2 tsp baking powder
- 1 tsp egg replacer (no water)
- 1/2 tsp xanthan gum
- 1/8 tsp dextrose-free salt
- 1/2 stick (aka 4 Tbsp) of unsalted butter, chopped into little pieces
- 3/4 cup whole milk
- Corn oil
2. Mix together dry ingredients (flours, baking powder, replacer, xanthan gum, & salt). I used a plastic whisk.
3. Drop in chopped butter. Use fingers to work butter into dry mixture, until it's a coarse meal.
4. Make a well in the dry ingredients and pour in milk, 1/4 of a cup at a time. After each 1/4 cup, mix in the milk with a fork.
5. Lightly grease a cookie sheet. I used corn oil poured on a paper towel. A number of the recipes indicated the sheet should be ungreased, but I found no difference from one to the other (so I err on the side of greasing).
6. You can now roll out the dough and use a cutter or a glass to make biscuits. I personally dropped about two Tbsps worth of dough per biscuit on to the sheet and molded them into acceptable biscuit shapes.
7. Place in the oven for 10-13 minutes, depending on your thickness. Mine were about a 1/4" thick and they only needed 10 minutes. Note: the biscuits don't really rise any.
8. This makes about 12 2"-wide, 1/4" thick biscuits. Enjoy with butter or honey!
Variation: Add 2 Tbsp of granulated sugar to the dry ingredients for a sweeter biscuit. Top with cinnamon sugar & melted butter for GF dessert.