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Gluten Free Biscuits Recipe
Posted By Carol Kicinski On July 7, 2011 @ 8:46 am In Breads | 138 Comments
1½ cups superfine white or brown rice flour plus more for rolling
¾ cup tapioca or potato starch (not potato flour)
1 tablespoon baking powder
1 teaspoon kosher or fine sea salt
6 tablespoons cold fat (such as butter, Earth Balance or shortening), cut into small pieces
¾ cup milk (any kind including dairy free)
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicon baking mat.
Whisk together the flour, starch baking powder and salt. Cut the fat into the flour either with a pastry cutter, two knives or by rubbing the fat into the flour with your fingers. Make sure you leave some larger pieces of fat. Add the liquid, starting with ½ a cup and gradually adding a little more at a time, mixing until the dough comes together. Put a little flour on a work surface and dump out the dough. Knead 3 or 4 times then either roll or pat it out to about ½ inch thick. Cut into biscuits using a 2 ½ inch cookie cutter. You can gently reform the dough to cut more biscuits. Place the biscuits on the prepared baking sheet and bake for 20 minutes or until lightly browned. Serve warm.
This recipe makes 12 gluten free biscuits depending on the size.
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