- 1 cup brown rice flour
- 1 cup potato starch + extra for working with the dough
- 1 teaspoon xanthan gum
- 1 Tablespoon baking powder
- 1 teaspoon cream of tartar
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 Tablespoon sugar
- 1/4 cup butter (I used Earth Balance vegan buttery sticks)
- 1 large egg
- 3/4 cup milk (I used Almond Breeze almond milk)
- Preheat your oven to 400° and prepare a large cookie sheet. You can line the sheet if you like (I use a silicone mat) and grease it with cooking spray or oil of choice. Prepare a work surface for the dough such as a pastry mat or parchment paper that is dusted with potato starch. You will also need a plastic baggie, biscuit cutter, and additional potato starch to dip your cutter into.
- In a medium bowl combine the dry ingredients. Cut the butter in chunks and work it into the dry ingredients with a pastry blender.
- Lightly beat the egg into the milk.
- Add the wet ingredients to the dry ingredients and stir gently with a fork. Scrape the sides of the bowl with a spatula and make sure all the flour is incorporated, but do not over stir.
- Place the dough on your prepared work surface. Put your hand inside a plastic baggie and gently pat the dough into a circle about 7-8 inches in diameter, depending on how tall you want your biscuits. They will not rise much in the oven.
- Dip your biscuit cutter into potato starch then cut straight down through the dough. When you pick up the cutter, the biscuit will probably be stuck inside, but will slip out easily onto your baking sheet. Dip the cutter in potato starch between each biscuit.
- Combine dough scraps to make additional biscuits.
- Bake for about 15 minutes, depending on size.
- My biscuit cutter is a little less than 3 inches in diameter. My biscuits were about 1 inch high. The recipe yielded 8 biscuits plus one small one made from scraps.
Recipe by Gluten-Free Homemaker at https://glutenfreehomemaker.com/gluten-free-biscuits/