RECIPE: Gluten-free Biscuits

In the current economic climate, it probably surprises no one that money is tight. Added atop of the general cost of living is the additional medical bills and cost of food. It's not a pretty sight!

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!

Gluten-free Biscuits

• 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
  

1. Pre-heat oven to 400 degrees.

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.