I promised recipes so here we go!
One of the first recipes I tried, and have continued making. And I’m never disappointed! They’re great with soup, chili, stew, jam, eggs, you name it.
These are super easy! It’s almost like making “regular” biscuits (which means I can make them without thinking). They only requires 2 flours (!!), keep well, and taste fabulous!
- 1 cup brown rice flour
- 1 cup tapioca flour (starch)
- 1 teaspoon xantham gum
- 4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoon butter, cold
- 1 cup buttermilk
- 2 eggs
- Preheat oven to 425 degrees.
- Mix dry ingredients together.
- Cut in butter till crumbly.
- Add eggs and buttermilk. Stir until mixed. Mixture will still be sticky, but not soupy. Add a bit more flour if needed for dough to keep shape of biscuit.
- Drop onto sheet by spoonfuls.
- Put in oven and reduce heat to 400 degrees.
- Bake for 15-18 minutes or until bottoms are golden brown.
- If you don't have buttermilk, you can easily make some by adding a couple of teaspoons of vinegar to milk (just remember to cut back milk a touch or you'll have too much).
- Corn starch can be used in place of tapioca flour.