Basic Biscuits

Gluten Free Recipe

By Fitness and Freebies

There's so much you can do with a basic biscuit no recipe collection is complete without at least one recipe for them.

Recipe Ingredients

3/4 cup Superfine Gluten-Free White Rice Flour
3/4 cup brown rice flour
1/2 cup potato starch
1/4 cup tapioca flour
2 teaspoons Xanthan Gum (*or 1 teaspoon Gluten-Free Guar Gum for corn-free)
4 tablespoons Gluten-Free Baking Powder
1/2 teaspoon salt
1/4 cup olive oil
1/8 cup honey
2 cups water

Recipe Directions

Bread Preheat oven to 375-degrees. Grease standard size muffin pan (This mix makes approximately 12 standard size muffins). Mix dry ingredients in a bowl. Pour in cooking oil, honey, and water. Stir completely until mix is thick and moist. Spoon batter into muffin pan. Fill each cup fully. Use a spoon or spatula to smooth the top of the batter to ensure more even cooking/rising. Bake 20 to 30 minutes. Biscuits should appear golden on top and tester should come out clean. Cool on a plate or baking rack.

NOTE: These biscuits freeze perfectly and it prevents early staleness, which often happens with homemade baked goods. Freeze immediately after cooling in a freezer bag or container. Thaw Biscuit Bread in microwave on defrost setting.

Variations: You can also use grand size muffin pans for a larger sized biscuit. Bake for approximately 30 to 40 minutes. Or make a 9 x 5-inch loaf and cook for one hour.

Substitute Milk (Dairy, Rice, Soy, or other) for water. You may need to adjust the amount, more or less, as these liquids vary in thickness.

Variation: Biscuit Bread

1 cup sorghum flour
3/4 cup gluten free flour blend
1/4 cup sweet rice flour
1 teaspoon Xanthan Gum
2 teaspoons sugar
3 teaspoons Gluten-Free Baking Powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup shortening -- cubed
1 egg
1/2 cup milk

Recipe Directions

Crack egg into large measuring cup. Add milk to make 2/3 cup of liquid. Lightly beat together. Set aside.

Sift all dry ingredients. Place in food processor. Pulse in cubed shortening. Add milk-egg mixture. Pulse until dough is formed.

Wrap dough in plastic wrap and chill 1 hour or overnight, or roll or pat it out right away and use a biscuit cutter to cut biscuits.

Place on baking sheet and bake at 450 degrees for 10 minutes.

Brush melted butter on bisquits the last couple of minutes of baking, if desired. This helps them to brown a little bit better. Recipe makes 12 Basic Biscuits.

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