a simple gluten free biscuit recipe

That is right, I have done it, I have accomplished the impossible, I have made a simple gluten free biscuit that is tender, sweet, fluffy and yummy, but not crumbly or tedious to make.  In fact it should only take about 10-15 minutes to put together once you get the hang of it, OH YEAH!!!  These are also perfect for making ahead and freezing, perfect little gluten free biscuits, all ready for use, they are just that simple!!

The only sticking point to many about these biscuits is this, I have found that it works amazingly well with the Pampered Chef brownie pan, you know, the one with 12 little squares all individually molded into it, yeah that one.  Truth be told, I actually bought this pan for just that purpose, making biscuits, and haven’t even made any thing remotely like a brownie in them yet:-)  This is just the perfect simple gluten free biscuit pan, and I refuse to try it any other way.  that being said, if you do not have one of these pans(go get one!!), no, kidding, this will work with just silicone muffin cups as well, I am sure, but again, refuse to mess with a perfect thing:-)

On to the recipe!!!

simple gluten free biscuits

simple gluten free biscuits

Serves 12
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Allergy Peanuts, Soy, Tree Nuts, Wheat
Dietary Gluten Free
Meal type Bread, Dessert
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
This is a simple but delicious recipe for a gluten free biscuit, tender and soft, but able to stand up to butter and jam with no trouble!!

Ingredients

  • 2/3 cups brown rice flour
  • 1/3 cup sourghum flour
  • 2/3 cups cornstarch
  • 3 tablespoons tapioca flour
  • 1/2 teaspoon baking soda
  • 3 1/2 teaspoons baking powder
  • 1 1/2 teaspoon gelatin(unflavored kind)
  • 1/2 teaspoon salt
  • 5 tablespoons cold butter (cut into small pieces)
  • 1 cup buttermilk (can use 1 cup milk with a tsp of ACV)
  • 1 egg (beaten)

Directions

Step 1
Combine your flours, tapioca starch, cornstarch, baking powder, baking soda, salt and gelatin together and mix well.
Step 2
If you are making buttermilk out of milk and ACV, do so now, it has to sit for 5 minutes or so.
Into the flour blend add your cold butter pieces.
Step 3
You can cut your butter in with a pastry blender, but I find it faster and easier to just do it with my hands. Take each small piece of butter in between your fingers, and smash it, this will coat the little pieces of butter in flour, and nicely distribute your butter. Keep mixing with your hands and smooching as you find lumps of butter, until they are all gone, and left is flour with what looks like whole oats in it(those are your flour coated butter pieces)
Step 4
Into the center of your now blended butter/flour mix add you 1 beaten egg. Turn your stand mixer on and mix on medium/low for a minute, slowly pour in the milk and continue to mix for another minute or so. Don't over mix, you want to see lumps in the batter, those are your butter lumps, and we want them!
Step 5
Into a prepared Pampered Chef brownie pan, (or silicone baking cups) spoon 3 Tbsp of batter, until brownie squares are 2/3 full.
Step 6
This makes a full pan of 12 brownies. Next you need to chill your batter a little, this helps to set up your butter in the mix, which means it will only dissolve when it starts to bake, making fluffy tender biscuits, oh yeah!!!
Step 7
Chill batter, in its brownie pan(or silicone cups) for 20-30 minutes. Preheat oven to 350*, once batter has chilled, set it in to bake for 10-15 minutes, they are done when the tops are golden brown and firm to the touch.
Step 8
If you want to use these for shortcake just add 2 Tbsp of honey or your favorite type of sugar to the batter with the eggs and milk, they will come out slightly sweet and tender, perfect for those first of the season strawberries!

This recipe has been shared at Mix it up Mondays, Natural living monday, Tuesday With a Twist

Allergy Free Wednesday, Waste Not Want Not Wednesday, all Things Thursday, Full Plate Thursday, Foodie Friday, Gluten Free Fridays, Showcase Thursday, Wake Up Wednesday

3 comments for “a simple gluten free biscuit recipe

  1. 14 April, 2014 at 3:53 pm

    We just love biscuits and your biscuit recipe looks awesome. We would really enjoy them with those strawberries and some cream, yum! Thanks so much for sharing with Full Plate Thursday and hope you have a very special week!
    Come Back Soon,
    Miz Helen

  2. 15 April, 2014 at 6:23 pm

    This looks great! Thanks so much for sharing it on Waste Not Want Not Wednesday, I’m featuring it tonight :)

  3. 25 April, 2014 at 1:48 pm

    I love simple! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Its live now!

    Cindy

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