This recipe is a take off of our delicious and gluteny Sky High Biscuits. After going gluten free I missed bread very much. And since you can’t make gluten free bread that tastes just like the gluteny bread, biscuits are the next to best. I took our sky high biscuit recipe and made it gluten free. They certainly aren’t sky high, but they do taste good. Not as good, because gluten has it’s own wonderful taste, but good enough.
pictured with homemade blueberry peach jam…which is really yummy by the way 🙂
Susannah’s Gluten Free Biscuits
Biscuits go really well with Cheddar Chowder. 🙂
1/4 C. rice flour
1/2 C. sorghum flour
1/2 C. millet flour
1/2 C. arrowroot
3/4 t. xanthan or guar gum
2 t. baking powder
1 T. sugar
1/8 t. salt
3/8 t. cream of tarter
3/4 stick butter
1 egg, beaten
1/2 C. milk
In a bowl combine all dry ingredients. Cut chilled butter up and work into the flour mixture with your fingertips* until butter is pea-sized. Mix in egg and milk. Stir for a bit until well combined and has that “strechy-gluten-free-look”. (If you bake gluten free, then you’ll know what I mean.)
Place by the spoonful on a greased cookie sheet. Bake at 450° for about 12-14 minutes or until golden brown.
Place by the spoonful on a wax paper lined plate and freeze.
Makes about 6 biscuits.
*I find that this works better than using a pastry cutter…although you could do that if you wanted. Another way I have done it is grate the frozen butter and work it in with your fingers.