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    Scott Adams

    Southern Biscuits (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Liz Wolf.



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    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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    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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    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 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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    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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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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