Quick and easy to make, biscuits are a great addition to any meal – breakfast, lunch or dinner. Made with rice and tapioca flour, this gluten-free recipe turns out light, fluffy and delicious!
About 10 Biscuits
- 2 cups brown rice flour
- 1/2 cup tapioca flour
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 3/4 teaspoon sea salt
- 1/2 cup cold organic butter, palm shortening, or virgin coconut oil
- 3/4 cup soy milk or hemp milk
- Preheat oven to 425ºF
- Combine the brown rice flour, tapioca flour, baking powder, xantham gum and sea salt in a large mixing bowl.
- Add butter (or shortening or coconut oil). Mix together with your fingers until well combined and crumbly.
- Slowly add milk, stirring with a wooden spoon as you pour. Gently knead the dough with your hands until just combined, being careful not to over mix.
- Roll out dough on floured surface until about 1/2 inch thick. Cut into rounds with a knife, biscuit cutter or cup.
- Place rounds onto ungreased cookie sheet or baking dish. You could also drop batter onto cookie sheet by large spoonfuls to make it even easier
- Bake 10 – 12 minutes. Cool slightly on a wire rack and enjoy warm.
** This recipe has been used with the gracious permission of: The Whole Life Nutrition Cookbook. This is a great handbook for low-allergen, easy to prepare meals, and can be purchased at the Edmonton Clinic of Naturopathic Medicine.