Monday, September 14, 2009


These biscuits are versatile, great with sweet or savory spreads. This simple recipe can be customized with herbs or spices or grated cheese (variations are listed below). And the best part is, they're a snap to make! 

Begin by setting your oven to 425 degrees.

2 egg whites, beaten slightly

1 cup buttermilk, or 1 cup water and 1 envelope buttermilk powder

1 5/8 cups white rice flour (not glutinous, just white)
1/2 cup cornstarch
1/4 cup brown rice flour
1 tsp xanthan gum
2 tsp baking powder
1/4 tsp baking soda
4T butter

Whisk together all dry ingredients in a large bowl.
Cut in butter till the size of peas.
Mix eggs and water or buttermilk, if using.
Add to bowl of dry ingredients and butter.

Lightly spray a cookie sheet with oil or use lightly sprayed parchment on a sheet.
Drop biscuits onto sheet.
Makes about ten 2-inch biscuits.
Bake 15-20 minutes.


Parmesan, basil, oregano.

Cheddar, cayenne.

Dill and chive.



fleababe said...

As soon as I saw the photo, I thought "GF Strawberry Shortcake." I am no baker, but would there be a way to make the dough a bit sweeter by adding a bit of sugar to it without changing the consistency of the final product? Fresh whipped cream, sliced strawberries on an open biscuit...

G.F.Veg said...

hi fleababe,
thanks for writing!
that's a great idea--i'd add a tsp of sugar and then let the berries and cream do their thing, sweetness-wise. i've already had these with some homemade fig and cranberry jam i made. great combo!

6p00e553cd1a0e8834 said...

Those look awesome!

We're allergic to eggs, but have come up with some really great egg-free and gluten-free biscuits :)

G.F.Veg said...

thanks! they're so easy, too! glad you've got an egg free solution. i love biscuits!

Mahala said...

can I just use "rice flour"? I have a difficult job trying to find different kinds of gluten free flour in my area, and I know I can't get two different types of rice flour. Will it change the texture/consistency?

G.F.Veg said...

hi mahala,

yes, just rice flour will probably be fine. ive only made them with the brown rice flour mixed in, but give it a try. worst comes to worst, you might have to split them and toast them if they are too soft.

thanks for writing!

Kelly said...

Where would I find xanthan gum? I'm having a hard time finding the variety of flours too. Sounds good though.

G.F.Veg said...

hi kelly,
thanks for looking into the blog. someone else i know with fibromyalgia was told to try gluten free eating. hope it's helping!

so, re xanthan gum, i think even bob's red mill sells it now, but you can also get it on line at barry farm or kalustyan. see the column at the right? scroll down to "stocking up" and those links will lead you to places where you can find it. happy baking!