When you “go gluten-free,” most people miss bread more than anything else. It is hard to make good fluffy bread without the gluten that is found so abundantly in wheat (and without xanthan gum which is usually corn derived and a stomach irritant for many).
When I went gluten-free, I also missed biscuits – something I learned to love after moving to the South many years ago.
I recently did some experimenting. The biscuits pictured are not as full and fluffy as those typically made with Bisquick, but the biscuit texture and flavor are there. This is a good starter recipe which you can use to modify the types of flours used and the type of milk substitute until you get the flavor you are looking for.
1 cup rice flour (I used sprouted rice flour)
1/2 cup garbanzo bean flour (I used sprouted garbanzo flour)
3/4 cup tapioca starch
1 tbsp. gluten-free baking powder
1 tsp. sea salt
6 tbsp. cold fat (either coconut shortening or raw butter)
3/4 cup dairy-free milk (I used watered down coconut milk)
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Stir together the flours, starch, baking powder, and salt. Add the fat and cut into the flour mixture using a pastry cutter or two knives. Be sure to leave a few larger pieces of fat. Add the liquid, starting with a 1/2 cup, gradually adding more as you mix and the dough comes together.
Put a little flour on a worksurface and knead the dough a few times. Either roll it out to a 1/2 inch thickness and cut with a 2-1/2 inch round cookie cutter, or break off pieces and form them into 2-1/2 inch rounds. Place on prepared baking sheet about 1 inch apart. Bake for 20 minutes or until lightly golden brown.
Enjoy with fruit preserves, honey, or make into an egg biscuit sandwich.