Scooped Biscuits

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I tried this recipe this morning...very good! Egg free and can be dairy free too.

Open Original Shared Link

if that link doesn't work go to:

gluten free gobsmacked and look for: biscuits scooped/dropped

I made samples.

1. The first few I made with sorghum mix, soy milk and real butter, dropped them by the spoon. They were great. Not white biscuits but very tastey. Soft inside and slightly crispy outside.

2. The next few I used white rice flour mix (featherlite), soy milk, Earth Balance Buttery Sticks (vegan). I "scooped" them, much prettier than dropping them with a spoon (looked like ice cream). They were great. My E.B. hardened a little so I re-melted it when I was ready for it.

You need to add xanthan gum (1 tsp. per 2 cups flour), the recipe doesn't say but she says so in the comment section.

I dusted the dough with a little bit more flour like the recipe states. Comments also said bean flour wasn't recommended, but you could try a sample. These can be used for dumplings. Her flour mixes are in the comment section.

Next try will be rice flour and butter.

My gluten-free/vegan dd will love them...yay!!! I hope you will too!!!

Forgot to mention> EASY RECIPE!

[Sweetfudge]

Wow, that picture got my mouth watering! This is a must-try! I was thinking of making chicken and dumplings this weekend, glad to have a better biscuit recipe to use! Thanks for sharing

Which recipe variation did you like more?

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  Sweetfudge said:

Wow, that picture got my mouth watering! This is a must-try! I was thinking of making chicken and dumplings this weekend, glad to have a better biscuit recipe to use! Thanks for sharing

Which recipe variation did you like more?

Real butter version. Both flours taste good.

I am not df/eg/or gluten-free. If I was to make them again just for me, I would use the rice flour mix with real butter only b/c the rice flour version is prettier, more biscuit like. I was thinking of mixing the flour mixes... Either version would be good for dumplings.

I put 1/2 an egg muffin in mine and got an Egg McMuffin biscuit, just like McD's:

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I tried the df ones plain but I am not used to soy. So I put just grape jelly on them and they were good.

Previously I tried several ef recipes with shortening and didn't like any of them. I think the technique used must make them soft and the butter, since the recipe is egg free.

I just cut them in 1/2 and they are still moist, didn't crumble apart...yay!

I get to make them for my dd next week, she will be excited.

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Update for anyone interested. I made a new batch today using the Gobsmacked flour blend, 2% milk and real butter. The biscuits turned out perfect and looked just like the picture. I never had to add any extra flour. Next try would be to add some cheese, ham or bacon bits. Great egg free, gluten-free, easy biscuit!

Gobsmacked flour blend, soy milk, soy margarine= yellow biscuits, they won't look like the pic but my dd loved them.