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Hi everyone! It’s the first Wednesday of the month, and time for a Gluten Free Ratio Rally. This month, biscuits are the food theme we chose to adapt as gluten free. Between hearing commercials for Red Lobster’s cheddar biscuits (which I’ve heard are awful for you, I know they’re definitely awful for me!) and avoiding breads at restaurants, I’ve had some degree of a craving for bread or biscuits. Biscuit ratios by weight are fairly easy to remember, 3:1:2 flour:fat:liquid. Not only that, but this should be a light, savory addition as a side to any dinner with family!

Thank you to Gretchen for hosting this month! Check out her blog kumquat for her sweet buttermilk biscuits. Be sure to check everyone’s posts this month:

Amanda | Gluten Free Maui Classic Biscuits and Gravy
Amie Valpone | The Healthy Apple Gluten-Free Wasabi Parsley Biscuits
Caleigh | Gluten Free[k] American Style Biscuits
Caneel | Mama Me Gluten Free Whole Grain Pecan Drop Biscuits
Charissa | Zest Bakery Eggnog Biscuits with Grated Nutmeg
Erin Swing | The Sensitive Epicure Scallion Biscuits with Sausage Gravy
Heather | Discovering the Extraordinary Almond Coconut Tea Biscuits
Jean  | Gluten-Free Doctor Recipes Jammers
Jonathan | The Canary Files Vegan Sesame Shiso Biscuits
Karen | Cooking Gluten Free! Biscuit Template with Dairy Free Substitutions
Lisa | Gluten Free Canteen Fluffy Biscuits, Gluten Free
Mary Fran | FrannyCakes Gluten-Free Espresso Orange Biscuits
Mrs. R | Honey From Flinty Rocks Turkey Pot Pie with Biscuit Topping – Gobbler Cobbler 
Rachel/ The Crispy Cook Hummus in a Biscuit
Silvana Nardone | Silvana’s Kitchen Gluten-Free Sausage-n-Cheddar Bialy Biscuits

Servings: 6 biscuits
Active Prep Time: 10 minutes
Inactive Prep Time: 20 minutes
Bake Time: 12 minutes

Ingredients:
4 oz white rice flour
3 oz potato starch
2 oz tapioca flour
2 tsp baking powder
1 tsp salt
1/4 tsp black pepper
1 tbsp basil
zest of 1 lemon
3 oz (3/4 stick) of cold butter, cubed
6 oz milk

Steps:
Preheat the oven to 350F. Line a baking sheet with parchment paper.

In a bowl, mix the flours, powder, salt, pepper, basil, and zest. With a pastry tool or your fingers, work the butter into the flour mix until it has the texture of small pea-shaped balls of flour throughout the dough.

Stir in the milk just until combined, and refrigerate for 20 minutes. Line a cutting board with parchment paper, and lightly flour the paper. Remove from the fridge, and turn over onto the board, and roll out to about 1/4 inch-1/2 inch thickness. Use a biscuit cutter or a round glass to cut out the biscuits, and place them on the baking sheet. Bake for about 12 minutes, and enjoy!

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