Gluten-Free Biscuits (or Dumplings)

This is my alteration of the Gluten Free Homemaker’s drop biscuits. These have some heft and chew to them, unlike so many gluten free breads.

Attribution Link

Difficulty: Easy

Servings: 8 large biscuits

Prep Time: 20 minutes   Cook Time: 12-15 minutes  

Ingredients

2 cups GF flour mix*
1 teaspoon xanthan gum
1 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup (4 tablespoons or 2 ounces) unsalted butter
1 egg
2/3 cup milk
(For dumplings only, add 1/2 teaspoon baking soda to dry ingredients)

*GF Flour Mix from Rebecca Reilly:
4 cups brown rice flour
2/3 cup potato starch (not potato flour)
1/3 cup tapioca starch

Directions

Preheat oven to 400 degrees and line baking sheet with parchment.

Combine dry ingredients in a large bowl.

Cut butter into the dry ingredients.

In a small bowl, beat egg, add milk, combine.

Stir liquids into dry ingredients.

–[In a hurry!] drop onto cookie sheet.
–[I have the time] Refrigerate for 20 min, turn out on a well floured board and cut into rounds or squares.

Bake 12 minutes.

(For dumplings only: drop into simmering broth, cover and cook for 15 minutes).

Categories: Biscuits, Breads, Gluten-Free

Submitted by: hollygee on January 17, 2011