I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.
I miss biscuits more than anything. Before going gluten-free, I loved to eat biscuits and gravy, strawberry shortcake (on homemade biscuits) and warm biscuits with honey! There is nothing that compares with the satisfaction of eating a warm homemade biscuit. Which is why the following recipe is so exciting. This is a recipe that can be manipulated to cater to specific dietary restrictions-even mine! There are dairy-free, soy-free and egg-free options included. It might take a couple tries finding the right combination for you, so spend a day making some delicious gluten-free home-style biscuits.
Home-style Drop Biscuits (Gluten-Free)
Servings: 16 large biscuits
*Note: 1. If you’re not vegan or dairy free, feel
free to use 1 c. buttermilk in place of the soy milk and vinegar. If
you’re allergic to soy, try using your usual milk substitute and
keep the vinegar in the recipe.
Also reduce the liquid if necessary, you don't want the batter to be too runny.