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
Ingredients
- 1 ½ cups white rice flour
- 1 cup tapioca flour
- 8 TB cold butter 1/2 cup
- 1 TB organic pure cane sugar
coconut sugar
, or honey
- 1 tsp baking soda
- ½ tsp sea salt
- 1 tsp cream of tartar
- 1 TB apple cider vinegar You won’t taste it – I promise! It helps with the rise so don’t leave it out!
- ¾ cup – 1 cup whole milk or coconut milk
Instructions
- 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.