Best Ever Biscuits (Better than Gluten)

It is finally Strawberry Shortcake time! Here is a recipe for biscuits that I have found are amazing in the freezer, fresh, a week old, or just all at once! If you eat one you can't help but have another.


This recipe was found at the Gluten Free Cooking School website and I decreased the liquid by 1/2 a cup because I found it was too wet. I also just melted the butter and stirred it into the dough instead of freezing and grating it.

(Yield: 16 large biscuits)

1 1/2 c. brown rice flour
2 c. corn starch*
1/2 c. soy flour or sorghum flour
2 tsp. baking powder
2 tsp. salt
1 1/2 tsp. baking soda
2 tsp. xanthan gum

1 stick of butter or vegan butter (chilled in the freezer)
1 c. soy milk
1 c. water
1 Tbsp. cider vinegar*
1 egg, beaten (or the equivalent amount of your favorite egg replacement)

1. Preheat your oven to 350 degrees.

2. In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.

3. Grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.

4. Add the soy milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are combined.

5. Using a large spoon, drop the dough onto a greased pan to make 16 biscuits. Cook at 350 degrees for 15 minutes or until golden brown.