- January 12th, 2011
Here’s a recipe for gluten-free biscuits. It’s adapted from Bette Hagman’s, The Gluten-free Gourmet Cooks Comfort Foods. She suggests to serve these for biscuits and gravy, for shortcake, or for eating with butter. If you’re craving biscuits and have fifteen minutes, get your mixing bowls and baking trays out and make a delectable batch of these!
If you love regular biscuits, skip to the bottom of the page.
Adapted from Bette Hagman’s, ‘Featherlight Biscuit‘ recipe:
Preheat the oven to 450 degrees.
|7/8 cp. Featherlight Mix*
1/2 tsp. xanthan gum
1 1/2 tsp. baking powder
1/2 tsp. baking soda
|1 tsp. sugar
1/2 tsp. salt
3 tbsps. shortening/butter
1/2 cp. buttermilk/whole milk
In a mixing bowl, combine all the dry ingredients. Using a pastry blender or two knives, cut in the shortening/butter until the mixture resembles coarse crumbs. Stir in the buttermilk/milk and work gently until the dough forms a ball. Turn dough out onto a surface dusted with rice flour and pat/roll to 3/4″ thickness. Cut dough into 2 1/2″ squares or form round biscuits using a 2 1/2″ round cutter or small drinking glass. Bake for 10-12 mins. Serve with butter. Makes 8 biscuits.
*Featherlight Rice Flour Mix:
Rice flour (1 part/3 cups)
Tapioca flour (1 part/3 cups)
Cornstarch (1 part/3 cups)
Potato flour-not potato starch (1 part/3 tbsps)
Southern folks here love their biscuits. I love them too, more than I should, especially with naughty fried chicken, collared greens and mac n’ cheese. Everyone should try Soul food if they get a chance to.