The best thing on my plate for this breakfast was the gluten-free biscuits coated in butter and strawberry jam.  Oh, how I’ve missed homemade biscuits, but this recipe is flaky and delicious.


1 1/2 c white rice flour plus more for rolling

3/4 c tapioca starch

1 T baking powder

1 tsp fine sea salt

6 T cold unsalted butter cut into pieces

3/4 c skim milk

Preheat oven to 400F.  Line a baking sheet with a silicone mat or parchment paper.  Whisk together flour, starch, baking powder and salt.  Cut in the butter with a pastry cutter or two knives.  Make sure you leave some larger pieces of butter in the mixture.  Add the milk starting with a 1/2 c at a time mixing until the dough comes together.  Put some flour on your work surface and dump out the dough.  Knead a few times and then roll it out to 1/2 inch thickness.  Cut into biscuits using a biscuit cutter.  You can gently reform the dough to make additional biscuits.  Bake for 15-20 minutes until lightly browned.  Serve warm.


3 responses

  1. Pingback: Homemade Biscuits | Young's Blog

  2. Pingback: Making Some Homemade Biscuits | Geek Alabama

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