My son is a picky eater. I don’t know where he gets it from?? ~looking around the room as everyone is pointing at me~. Ok, so I was a picky eater when I was a kid, but I didn’t have a food allergy. My son unfortunately does. So, the things he would normally eat, he can’t. We have to find a Gluten Free substitute. Don’t get me wrong, I would do anything for my kids. When my daughter was diagnosed with a milk allergy, we switched a ton of stuff. Turns out that it is easier to go Dairy free than it is to go Gluten free.
I have found it very difficult to switch my baked good recipes because rice flour, and all the other substitutes, don’t act the same as wheat flour. If there is a scientist somewhere to make a flour that had the same stretchiness without the gluten, she/he would be a rich person. Breads and other doughy recipes are very hard to duplicate. I found this recipe for Biscuits and I jumped for joy. I had everything on hand to make them, and of course I doctored the recipe a little to make them taste better. They are so good! I had 2. Now, I am stuffed, because gluten free flours are more filling! I guess because they are more nutritious than processed wheat flour. A little bit goes a long way!
These biscuits taste a lot like my Sweet biscuit recipe. Which, I seriously thought I had posted. I just went to hunt it down and it isn’t on the blog?! What?! You guys are in for a treat. I will throw it up as a bonus recipe one day! It is a go to must have recipe! Oh, how I love those! I haven’t made them in awhile, but they are like little bites of heaven! With homemade jam! MMMMM…. Ok, I am back. Sorry you lost me with thoughts of jam covered biscuits. I got out the jam, and had a taste test. These GF Biscuits are right up there with the regular! So light and fluffy!
As an added bonus, save some of the dough. Some little boy twisted my arm and made me fry some donuts from the biscuit dough. Remember my homemade donuts?? Excuse me as I roll out of the kitchen. I am so gonna have to work out tonight!
I won’t make you wait any longer! Here is the best GFCF Biscuit recipe I have found!
- 1 ½ cup brown rice flour
- 2 cup Starch (corn, tapioca, or potato)
- ½ cup soy flour or sorghum flour
- ¼ cup sugar
- 2 tsp. baking powder
- 2 tsp. salt
- 1 1/2 tsp. baking soda
- 2 tsp. xanthan gum
- ½ cup butter flavored Crisco (butter or margarine)
- 1 cup soy milk (or regular milk)
- 1 cup water
- 1 Tbsp. cider vinegar
- 1 egg, beaten (or the equivalent amount of your favorite egg replacement)
Preheat your oven to 350 degrees.
In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, sugar, and xanthan gum.
Cut the Crisco and the flour mixture together until it is course crumbles.
Add the soy milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are combined.
Using a large spoon, drop the dough onto a greased cupcake pan to make 16 biscuits.
Cook at 350 degrees for 15 minutes or until golden brown.
Since this recipe makes so many you can totally freeze these and they are just as yummy reheated, or save some of the dough and make donuts like we did!
Just heat some oil in a fryer to about 350 degrees.
Drop biscuit dough in by spoonfuls. Let fry until golden brown.
Remove, and sprinkle with cinnamon sugar!
This recipe is Gluten Free and Dairy Free. If you don’t need them to be dairy free you can use regular milk instead of soy, and butter instead of crisco.