Flaky GF Biscuits Recipe

Here is my recipe for flaky gluten free biscuits that are just like the pop-out-of-a-can biscuits we all used to eat.

(Note: I updated this recipe on 4/1/12 to add the weight measurements and to correct the leavening amounts. I also changed soymilk to milk – you can use any plain non-dairy (gluten free) milk that you like.)

Flaky Gluten Free Biscuits
(Yield: 16 large biscuits)

6.5 oz. (1 1/2 c.) brown rice flour
10 oz. (2 c.) corn starch
2.5 oz. (1/2 c.) soy flour or sorghum flour
4 tsp. baking powder
2 tsp. salt
1/2 tsp. baking soda
2 tsp. xanthan gum

6.75 oz. (1 c.)shortening
16 oz. milk (non-dairy is fine)
2 Tbsp. cider vinegar
1 large egg, beaten

1. Preheat your oven to 350 degrees.

2. In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.

3. Cut the shortening into the flour until is in chunks the size of pecan halves.

4. Add the soy milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are combined.

5.Put the dough onto a lightly floured surface and sprinkle with flour. Roll the dough out into rectangle and fold into thirds like a letter and then fold into halves in the opposite direction. Roll the dough out into a rectangle again and repeat the folding technique.

6. Roll the dough out a third time, this time until is is 3/4″ thick. Use a biscuit cutter to cut out the biscuits, being careful not to twist the cutter when you pull it out of the dough.

7. Roll the scraps from the first cutting back into a ball and roll out into a second round 3/4″ thick and cut additional biscuits.

8. Bake biscuits at 350 degrees for 15 to 20 minutes. When they are done the tops will be slightly golden and the top of the biscuits will be firm to the touch.