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
Servings: 16 large
- 1 ½ cup brown rice flour
- 2 cup corn starch or
potato starch or tapioca starch
- ½ cup soy flour or
- 2 teaspoons baking powder
- 1 ¾ teaspoons salt
½ teaspoons teaspoons baking soda
- 2 teaspoons xanthan gum
- 1 stick of butter or gluten-free butter substitute
(chilled in the freezer)
- 1 ¼ cup soy milk
- 1 ¼ cup water
- 1 tablespoon cider vinegar
- 1 egg, beaten (or the equivalent amount of
your favorite egg replacement)
*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.
- Preheat your oven to 350F degrees.
- In a large mixing bowl thoroughly combine the flour (a fork works well for this), baking
powder, salt, baking soda, and xanthan gum.
- For an easier
time working with the butter, grate the butter into the flour using
the small holed side of a box grater. Mix the butter into the flour
so that there are no large balls of grated butter.
- Add the soy milk, water, vinegar and beaten egg to the flour
and stir until the dry and liquid ingredients are combined.
- Using a large spoon, drop the dough onto a
greased pan to make 16 biscuits.
- Cook at 350F degrees for 15 minutes
or until golden brown.