The Simplest Gluten Free Biscuits

I don’t come from a culture of baking. Growing up my Aai did not bake cookies and biscuits for me. With most other foods I understand the ingredient behaviors and am able to intuitively use the ingredients and experiment. As mentioned in one of my previous posts, 4 out of 5 times I am successful in making something yummy. But when it comes to baking, I follow recipes, till today.

Today I had some left over brisket stock, which I was planning to make soup out of it and needed some sort of bread or biscuit to go with it, as an improvisation. That’s one of my cheating technics, to improvise and serve. He does not like to eat same food twice. So I have to disguise the foods. Make them taste and look different than what they were. For Brisket the chain of improvisation is Brisket -> Beef in Oatmeal Crepes and today I added third one of Soup + Biscuits. Considering I don’t bake frequently I don’t have the gluten free baking necessities like xantham gum etc. I had to innovate.

I stood in front of the kitchen platform creating baking buckets in my head. One of the innovation technics from business strategy development: To think in buckets, to break a problem into smaller pieces and solve. For baking the buckets turned out to be something that will form bulk, something to hold thing together, something to fluff everything, flavor, fat and liquid. And within 10 minutes, I knew what I was going to do. Rice flour + tapioca starch + baking powder + salt + I can’t believe it’s not butter + butter milk. Used my good old intuition for the quantity. Guess biscuits are one of the simplest things to bake, they turned out just perfect. 

 Ingredients: 

  • 1 cup rice flour
  • 1/4 cup tapioca starch
  • 1/4 tsp salt
  • 2 tbsp I can’t believe it’s not butter
  • 3/4 cup thick butter milk (yogurt and water blended together with a spoon)

Directions: 

  1. Preheat oven at 375deg F.
  2. Make the dry mix first by mixing rice flour, tapioca starch and salt.
  3. Add butter, no need to cut it in smaller pieces! You can’t cut I can’t believe it’s not butter. I just mixed it well with spoon, worked well. There was no problem at all.
  4. Add buttermilk, at first knead it with spoon. Once the mix is hard enough to handle, knead with wet hands. 
  5. I did not use rolling pin, didn’t want to take the risk of sticking. Made pingpong ball size balls and pressed them gently to make disks, more like little patties.
  6. Grease aluminium foil and place dough patties on it at least 1″ apart from each other. 
  7. Bake for 20 minutes or till they look like fully baked biscuits. Eat fresh. I don’t know if they last for a long time or how they taste later. They are so yummy, we always finish them within 30 minutes. 

 

2 comments

  1. […] chowder. Additionally the recipe turned out to be way simpler and quicker than other. Make some gluten free biscuits parallel to this chowder and your quick and yummy dinner will be ready in 30 […]

  2. […] I am very proud of myself for this one. I am writing only gravy recipe here, cause you can find gluten free biscuits here. It’s very easy to make both simultaneously and shouldn’t take more than 20-25 […]

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