Sweet or Savory Gluten Free Biscuits
Necessity is the mother of invention. Gluten-free biscuits are really expensive so making them myself became a priority.
Servings: 12 biscuits
Everything into the food processor and pulse to get it going then combine all the way – start with the ¾ cup on the milk and then add more if the dough is dry – the dough should gather into a ball all together within a minute or two of blending. If the dough isn’t gathering just add the rest of the cup of milk.
Roll into balls and flatten how you want them OR just drop them quick on a Silpat or parchment paper lined baking sheet. They will turn out either way – rolled or dropped.
Bake at 425 degrees for 8-10 minutes. Let them cool a few minute before serving.