On the fourth day of yummy , Kwegyirba gave to me! A delicious biscuit recipe! You can easily make gluten-free biscuits from a mix but everything is always better homemade. These biscuits will be a perfect addition to a bacon and eggs breakfast or serve as a delicious side to any dinner entree.
Making biscuits was always something my grandmother and I did together and I have many fond memories of standing in a warm kitchen, elbow deep in flour and baking up a storm! I hope this recipe brings warmth and laughter to your kitchen.
- 1 cup cornstarch
- 1 cup brown rice flour
- 1 tsp. xanthan gum
- 4 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. kosher salt
- 4 Tbsp. Earth Balance Buttery Spread
- 1 cup rice milk
- 2 egg whites
- cooking spray
- Preheat oven to 425 degrees F. Prepare two baking sheets by lining them with parchment paper or by lining them with foil and a light coating of cooking spray.
- In a medium mixing bowl, add cornstarch, brown rice flour, xanthan gum, baking powder, baking soda, and salt. Combine with a fork until ingredients are evenly distributed throughout the mix. Add the buttery spread and work the spread into the dry ingredients using your fingers or a pastry cutter until the mixture has a sandy, crumbly texture.
- In a small measuring cup, measure the rice dream and add the egg whites. Pour the wet ingredients into the mixture of dry ingredients and butter and work with a fork until just combined. This is a wet, slightly sticky dough, and you can easily make these into drop biscuits if you’d like at this point, or you can choose to use cutters to make the biscuits. If you’re using the “cutter” method, then spray your hands with cooking spray and turn the dough onto a floured or non-stick surface (or another sheet of parchment paper), forming it into a 3/4 inch thick disc. Spray your dough cutter (circles or even fun shapes!) with cooking spray and cut as many biscuits as you can from the dough, reforming and cutting until the dough is gone.
- Move the biscuits to the baking sheets and place in the oven. Immediately lower the temperature to 400 degrees F and bake for 15-18 minutes, or until the bottoms are golden brown. Serve warm. The biscuits also store well in the freezer.