A happy accident a few weeks ago led to yet another change in my gluten free drop biscuits recipe. I ran out of soy flour and added an additional 1/2 c. of cornstarch to make up for the shortfall. The result. . . fluffy, tender biscuits that I would put up against anyone’s gluten filled biscuit.
These biscuits freeze really well too. I usually make a batch on Saturday morning, cook 6 for our breakfast and then freeze the remaining 10 biscuits in two pans. These pans eventually find their way into our oven during the week. Just bake for 30 minutes while you get dressed, and breakfast is done.
Light and Fluffy Gluten Free Biscuits
(Yield: 16 large biscuits)
1 1/2 c. brown rice flour
2 c. corn starch*
1/2 c. soy flour or sorghum flour
2 tsp. baking powder
2 tsp. salt
1 1/2 tsp. baking soda
2 tsp. xanthan gum
1 stick of butter* (chilled in the freezer)
1 1/4 c. soy milk*
1 1/4 c. water
1 Tbsp. cider vinegar*
1 egg, beaten (or the equivalent amount of your favorite egg replacement)
1. Preheat your oven to 350 degrees.
2. In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.
3. Grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.
4. Add the soy milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are combined.
5. Using a large spoon, drop the dough onto a greased pan to make 16 biscuits. Cook at 350 degrees for 15 minutes or until golden brown.
Cook’s Notes:
1. If you’re not vegan or dairy free, feel free to use 1 c. buttermilk in place of the soy milk and vinegar. If you’re allergic to soy, try using your usual milk substitute and keep the vinegar in the recipe.
2. You may substitute potato starch or tapioca flour for the cornstarch.
3. 1 stick of butter = 8 Tbsp. = 1/2 c. = 1/4 lb. = 115 grams
4. Earth Balance Buttery Sticks should work if you need this to be casein free. I just checked their website and the sticks are gluten and dairy free.
5. Thanks to Kate at Gluten Free Gobsmacked for the tip on grating the butter. It was a lot of fun and decreased my prep time by quite a bit.
I tried these biscuits for the first time, following the recipe exactly. However, it took at least 30 minutes for them to get done at 350 degrees, and they were flat and not very biscuit-like. The taste was good. I will reduce the liquid next time. Have you tried baking them at a higher temperature, as regular biscuits bake at 450 degrees?
The batter for these biscuits was very runny (more like a pancake batter). So I put them in a cupcake tin with liners and baked for 17 minutes and they tasted pretty good.
This was a GREAT recipe but being lazy I wanted fast too…it’s a guy thing! The following works great and makes 8 biscuits in a muffin tin.
1 cup Bobs Red Mill Biscuit Mix, 1/2 cup corn starch, 1 tsp baking soda, 1 tsp salt, 1/4 cup corn oil, 1 1/4 cup butter milk, 2 tsp cider vinegar and 1 egg. Mix all dry ingredients in one bowl and liquid in another. Spray/coat muffin tin with oil and preheat oven 375 to 400 deg F. Add liquid to dry bowl and mix like heck until all dry ingredients just incorporated. Spoon out mixture into muffin tin filling each to about 3/4 full bake till slightly brown on top…about 15 min.
My batter was pretty runny too. I just tried to pile the batter up as much as possible. They puffed up nicely… did spread a fair bit… All in all, though, they were really delicious. I’m thinking next time I’ll go with 1 cup water, 1 cup milk. I think that ought to produce a more drop biscuit-like batter.
I made these biscuits for dinner with pumpkin stew. They were fabulous. I have been trying to make a good biscuit for a couple of years and just couldn’t seem to find a good recipe. This one is great. I did have to change the amount of liquid though. There is too much liquid in the recipe. TIP*** Process the brown rice in the food processor for one minute. This will make it into super-fine brown rice flour. This will get rid of any grit feeling from the brown rice. Freezing them works wonderful. Cook for 30 minutes straight from the freezer!
This is a great recipe! It was not runny,the biscuits rose just fine. And tasted really good! I ran out of rice flour(only had 1/2 cup), so made up the difference with sorgum flour.It was so nice to have biscuits that were not gritty,that were light and fluffy.
thanks for your gluten free biscuit recipe. they are wonderful!!!!!!!!!!!!!!!!!!!