Egg, Yeast, Casein And Gluten Free Biscuits

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 1 cup rice flour
• 1/2 cup tapioca flour
• 1/2 teaspoon xanthan gum
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 -6 tablespoons ghee (clarified butter)
• 1/2-3/4 cup rice milk or 1/2-3/4 cup soymilk

Recipe

• 1 mix dry ingredients.
• 2 cut in 4 tbs of the butter. if a more moist dough is desired add up to 2 tbs more.
• 3 add rice or soy milk and mix.
• 4 for a traditional biscuit add 1/2 cup of milk.
• 5 for a drop biscuit add up to 3/4 cup of milk.
• 6 the rice flour will soak up a lot of moisture, so more milk may be needed to maintain the consistency.
• 7 for traditional biscuits roll to 3/4 inches thick and cut.
• 8 for drop biscuits drop 1 tbs of batter onto cookie sheet.
• 9 bake 10-12 minutes at 400°f.
• 10 note: baking with these substitutions will differ greatly from traditional recipes, especially in concern to higher moisture content needed to deliver a moist biscuit after baking and consistency due to the moisture content when handling.