My grandma had a wonderful recipe for rich biscuits that we baked countless times throughout my childhood. So naturally, I postponed experimenting with gluten free biscuit recipes because I felt I could never match my favorite one. I couldn’t have been more excited when this recipe, adapted from Simply Gluten Free, far exceeded my high biscuit expectations. They were rich and flaky and didn’t taste like they were missing anything. Honestly, these were on par with the timeless variety I grew up enjoying. Andrew agreed and said he hoped I’d keep making them. I own’t argue with that!
Note that I used part Earth Balance and part butter. I was trying to keep it a little healthier and cheaper without losing the butter taste, which it didn’t. But you could use entirely one or the other.
1½ cups of a GF flour blend
¾ cup potato starch
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons Earth Balance, cut into small pieces
4 tablespoons butter, cut into small pieces
¾ cup milk
Preheat oven to 400 degrees. Whisk together the flour, starch, baking powder, and salt. Cut the fat and butter into the flour. Add the liquid, starting with ½ a cup and gradually adding a little more at a time, mixing until the dough comes together. Put a little flour on a work surface and dump out the dough. Knead 3 or 4 times then either roll it out to about ½ inch thick. Cut into biscuits using a 2 ½ inch cookie cutter. You can gently reform the dough to cut more biscuits. Place the biscuits on a baking sheet and bake for 20 minutes or until lightly browned.