Egg, Yeast, Casein and Gluten Free Biscuits |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This recipe was adapted from the Gluten-free gourmet scone recipe. I was looking for an allergen free biscuit recipe to top off a meat and veggie pie . These biscuits should bake both on-top of like dishes or independently to be very light and fluffy with very little soda after taste. Ingredients:
1 cup rice flour |
1/2 cup tapioca flour |
1/2 teaspoon xanthan gum |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
4 -6 tablespoons ghee (clarified butter) |
1/2-3/4 cup rice milk or 1/2-3/4 cup soymilk |
Directions:
1. Mix dry ingredients.
2. Cut in 4 tbs of the butter. If a more moist dough is desired add up to 2 tbs more.
3. Add rice or soy milk and mix.
4. For a traditional biscuit add 1/2 cup of milk.
5. For a drop biscuit add up to 3/4 cup of milk.
6. The rice flour will soak up a lot of moisture, so more milk may be needed to maintain the consistency.
7. For traditional biscuits roll to 3/4 inches thick and cut.
8. For drop biscuits drop 1 tbs of batter onto cookie sheet.
9. Bake 10-12 minutes at 400°F.
10. Note: Baking with these substitutions will differ greatly from traditional recipes, especially in concern to higher moisture content needed to deliver a moist biscuit after baking and consistency due to the moisture content when handling.
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