Oh my, oh my, what splendid texture these biscuits have! Golden brown and crisp on the bottom and top, and soft and moist in the middle! I decided I needed to type up this recipe before I forgot what I did!
- 1/3 cup tapioca starch
- 2/3 cup potato starch
- 1/3 cup brown rice flour
- 1/3 cup sorghum four
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon xanthan gum
- 6 tablespoons butter (chilled and cubed)
- 2 tablespoons vinegar
- 1 cup (minus 2 tablespoons) milk
- Preheat the oven to 425 degrees
- Pour the vinegar in a 1 cup measuring cup, and fill the cup the rest of the way with milk. Stir together, and let it set while continuing with the next steps
- Combine all the starches, flours, baking powder, salt, and xanthan gum. Whisk together to blend well.
- Add the butter and cut it into the mixture with a pastry cutter, until it resembles coarse crumbs.
- Add the milk and vinegar mixture, and mix only until the mixture is moist.
- Spray a cookie sheet with cooking spray.
- Scoop the dough onto the cookie sheet, dividing it into 8 equal scoops. This is messy if you try to do it by hand, so you may want to use a spatula or large spoon sprayed with cooking spray.
- Cook for 20 – 25 minutes, or until the biscuits are nicely browned.
What made these great (in my opinion) is their wonderful texture. Like any gluten free bread/pastry, they don’t have quite as much flavor as the gluten alternative, but slather some butter, honey, jam, or maybe even cinnamon sugar on these, and you’ve got something wonderful!
(We ate half of these tonight, and tomorrow night we’re going to tip the remaining biscuits over and use them as the bread for tuna-melts. I’m looking forward to that experiment!)