We love biscuits at our house, as I'm sure you do at yours too. We had vegetable soup the other night and biscuits were a must. I really like Carol Fenster's recipe in her Wheat Free Recipes & Menus book. It is just perfect, a few more ingredients than regular baking powder biscuits, but worth it.
Carol Fenster's Biscuits (printer friendly recipe)
1 C rice flour blend
1/2 C cornstarch
1 T sugar
2 tsp baking powder
1 tsp xanthan gum*
1 tsp guar gum*
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp shortening
1/2 C milk (or substitute)
1 egg (or equivalent)
White rice flour, for dusting
1. Preheat oven to 350-degrees (375 works best for me, so see what is best for you) and grease a large cookie sheet.
2. Combine the flour, cornstarch sugar, baking powder, xanthan & guar gum, salt and baking soda in a food processor and pulse a couple times to combine (or place in a large bowl and whisk until combined). Add shortening and pulse until the mixture as the texture of large bread crumbs (or cut in the shortening until the appropriate texture is reached).
3. Combine milk & egg and add to the flour mixture and process until it forms a ball (or use a fork and stir until the same thing happens). If for some reason, you don't get a ball, add 1 tbsp of water at a time until it does. The dough should be soft.
4. Lightly flour the countertop or the cookie sheet or I prefer a rolling mat.
Place dough on surface and turn over so both sides are floured.
Roll or pat the dough to a 3/4" thickness and cut into 2" circles.
I have never had a biscuit cutter, I just use a cup and it works perfectly
Reshape leftover dough and pat again to a 3/4" thickness and cut again, repeat until dough is used. I usually take the last bits and form into a biscuit. It is ugly and not as soft, but it still tastes good.
5. Place biscuits on cookie sheet next to each other
You can see my hand formed one on the bottom of the photo.
6. Bake for 10-15 minutes or until lightly brown. Remove from oven and transfer to a wire rack and allow to cool slightly. Then enjoy!