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.