We are having the delicious Buttercup squash soup for supper tonight. It’s a little chilly outside with the dampness and the rain so I thought a good soup night should be accompanied by some great biscuits too. I found a good recipe today in The Whole Life Nutrition Cookbook.
- 2 cups brown rice flour
- 1/2 cup tapioca flour (available in most grocery stores in the baking section, I grind mine in the Magic Bullet if it’s not already fine)
- 2 teaspoons baking powder
- 1 teaspoon xanthum gum
- 3/4 teaspoon sea salt
- 1/2 cup cold butter
- 3/4 cup almond or coconut milk
- Preheat oven to 425F.
- Combine the rice flour, tapioca flour, baking powder, xanthum gum, and sea salt in a large mixing bowl.
- Add the butter. Mix together with your fingers until well combined and crumbly.
- Slowly add the milk, stirring with a spoon as you pour. Gently knead the dough with your hands until just combined.
- I rolled out the dough onto parchment paper long enough that I could use the parchment paper as a barrier between my roller and the dough so as not to have a lot of stickiness. This way, I didn’t have to add any more flour. If you don’t use parchment paper, you may need to roll out the dough on a floured surface. Once the dough is flat, you can cut into biscuit size pieces and place pn the cookie sheet.
- Bake for about 10-12 minutes, or until done. Cool slightly on a wire rack and enjoy warm!
Makes about 10 biscuits.