This basic biscuit recipe is great for anything from biscuits and gravy to cheesy garlic dinner rolls! The best part is they are a snap to make and of course, allergen-free!
Makes about 8
Ingredients:
3/4-cup sorghum flour
1-cup tapioca starch
1-teaspoon xanthan gum
1 teaspoon cream of tarter*
3/4-teaspoon baking soda
1/2-teaspoon salt
2 tablespoons sugar
1/4-cup butter (I used Earth Balance Dairy & Soy-free buttery spread)
1 large egg equivalent (I used 1 tablespoon flax + 3 tablespoons water)
3/4-cup rice milk
*If you don’t have cream of tarter, then you can use 2 teaspoons of baking powder instead and omit the baking soda as well.
How to Make It:
- In your mixer bowl, combine the butter, egg equivalent, and milk.
- Beat on medium-high speed for about 30 seconds.
- Add the dry ingredients and beat for an additional 30 seconds.
- Scrape down the sides of the bowl and mix for an additional minute.
- Drop by spoonfuls onto a greased cookie sheet (I use a Silpat mat instead for easy clean-up!)
- Bake at 400 degrees for about 12-15 minutes until golden brown.
- Enjoy!
***For a variant of this recipe, make cheesy garlic biscuits! Simply add a few cloves of chopped up garlic and some shredded cheese (I used sheep’s cheese because that’s what I can handle, but you could try Daiya cheese which is diary, egg, and soy free!) after you scrape down the sides of the bowl and mix for an additional minute. You may need to add a few extra minutes to the cook time; just watch them and use your best judgment!
