Featherlight Tea Biscuits (gluten-free/dairy free/yeast free)

These biscuits are lovely, light and tasty.  If you make them bigger they can be sliced to use as buns for sandwiches.  I have also used this recipe to top chicken or turkey and dumplings.  Comfort food, yum.

⅞ cup featherlight flour mix (below)

½ tsp Xanthan gum

1 ½ tsp. baking powder

½ tsp. baking soda

1 tsp. sugar

¼ tsp. salt

3 tbsp. Butter/earth balance shortening/coconut oil

½ cup soy/rice/almond milk with a splash of white vinegar (or buttermilk)

Preheat oven to 450F.  In a mixing bowl, combine the flour mix, xanthan gum, baking powder, baking soda, sugar and salt.  Using a pastry blender or two knives, cut in the shortening until mixture resembles coarse crumbs.  Stir in the buttermilk and work gently until the dough forms a ball. Turn out onto a surface dusted with sweet rice flour and pat or lightly roll to ¾” thickness.  Use a heaped tbsp to place biscuits on cookie sheet or Cut the dough into 2 ½” squares or form round biscuits using a 2 ½” round cutter .  Place 1” apart on ungreased cooking sheet.  Bake for 10 – 12 minutes.  Makes 8 biscuits

Featherlight Flour Mix

 

⅓ cup tapioca starch

⅓ cup cornstarch

⅓ cup rice flour

1 tsp. potato flour

This will make one cup.  You may use the extra as a gluten-free substitute for white flour in your favourite recipes.  I make this up in 3 cup batches and leave the extra in my cupboard to grab quickly when cooking and baking.

If there are issues with corn or potato, it also works to use 2/3 rice flour and 1/3 tapioca starch.