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    Southern Biscuits (Gluten-Free)


    Scott Adams


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    This recipe comes to us from Liz Wolf.

    Ingredients:
    2 cups gluten-free flour mix*
    1/3 cup + 1 tablespoon butter
    2 ½ teaspoons gluten-free baking powder
    1 teaspoon Ener-G egg replacer
    If using unsalted butter - 1 teaspoon salt

    Directions:
    Blend all ingredients with pastry cutter until butter is well distributed and in tiny pieces. Then add:
    ¾ cup milk (Goat milk, rice milk works too)

    Stir really well until dough forms a ball. Let sit for a few minutes. Drop by spoonfuls or roll out and cut with a biscuit cutter. Bake at 400F for about 10 minutes.

    *My gluten free flour mix is 2 cups brown rice flour, 2/3 cup potato starch flour, 1/3 cup Tapioca flour and 2 ½ teaspoons xanthan gum. Sift at least 3 times. I usually make 3-4 batches of this at once and keep it on hand so I can just measure out the flour I need.

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    Guest Belinda

    Posted

    These are good biscuits! I used a whole egg due to not having any egg replacer and they were just fine, but didn't raise very much so wondering if egg changed them or they don't raise high! I ate mine with butter and jelly and were just like the old ones :) Hubby had his as B/G (gravy)

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    Guest Crystal

    Posted

    This is a good recipe! I used Arrowhead Mills Gluten Free All Purpose Flour and got 12 yummy biscuits. Thanks! :)

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    These are really good...thanks...my dad's wheat and gluten free!

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    These biscuits are amazing! they taste as if they are just like the regular ones with flour!!

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    I tried these biscuits and they were awful.

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    Great recipe! I am new to gluten-free cooking and found these delicious and easy to make. I used Earth Balance shortening instead of butter and they turned out fine. Kids liked them best with Earth Balance buttery spread and drizzled in honey. Thanks for the recipe!

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    these biscuits are the tastiest, most amazing biscuits ever! They taste just like Bisquick biscuits!

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    Guest janis

    Posted

    These were great! I added an egg and mine didn't rise much either, but they were still great. As an added bonus, I was trying to keep them warm until dinner time so I put them in the toaster oven and toasted them for a little bit and they got golden brown on the top - My husband (the celiac) said " who are these for? They look too good to be mine!"

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    Guest Sharon

    Posted

    My father recently found out he has celiac disease and I decided to do some baking for him. He really liked these biscuits. So did I!

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    Guest Marianne

    Posted

    Taste was good, but I followed the recipe exactly and it did not rise.

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    I did not have any egg replacer (I do not use it, eggs are essential in my blood type diet), so I just used a whole egg and Earth Balance instead of shortening (as another reviewer did). My biscuits flattened out like puffy pancakes, and I could taste the baking powder. Is the egg itself adding too much liquid? I used Bob's Red Mill all-purpose baking mix and wonder if that had anything to do with it as well. I've tried some other recipes and had success with them, but for some reason I did not do well with this one. Thank you for posting, though.

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    Guest Kristal

    Posted

    I made these for my daughter. You could definitely taste the baking powder, but a little jam and it fixed that problem.

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    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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    Scott Adams
    This recipe comes to us from: Jane Conrad.
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    Scott Adams
    This recipe comes to us from the Denver Metro Chapter of CSA/USAs High Altitude Gluten-Free Cookbook.
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    Scott Adams
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