(Link at bottom of recipe or you can also view it on our NEW PAGE: "How To Videos")
And then it happened.
I PERFECTED it! It had a great crust, it's shape-able yet moist, it holds together well, has a good flavor, and can also be used as sandwich rolls! My husband loves them so much he requested them for Father's day AND his birthday.
So, excited to share this recipe with you, I headed to the computer to type it out...and crazy luck but somewhere in between the kitchen and the computer room, I LOST my recipe! Can you believe it?! I keep my experimental recipes on little post-it notes (which is a BAD idea and I'll soon change that after this experience).
But ugh, after all that work.
So then I tried for an entire week to remember and recreate it. (And Audrey has let me know if they were good ones or not... Here's some pictures from some of my first biscuits...ha ha)
(Gluten Free, Dairy Free, Vegan)
Created by jalene
- 1/2 tsp apple cider vinegar
- 1/2 cup milk alternative
- 3/4 cup white rice flour (I grind my own from Calrose Rice but you can buy Sweet Rice Flour also)
- 1/4 cup potato starch
- 1 & 1/2 Tbsp organic cornstarch
- 1/2 tsp baking soda
- 1 & 1/2 tsp baking powder
- 1/4 tsp xanthan gum
- 1/2 tsp sea salt
- 3 TB organic unsweetened applesauce
- 3 TB organic non-hydrogenated shortening
- Combine the milk sub and cider vinegar in a bowl and set aside. (This should sit for at least 10 minutes before adding it to the recipe).
- Preheat oven to 500 F. That's right. That's not a typo. Trust me. It creates a beautiful crust on the outside.
- In a mixing bowl or food processor combine the white rice flour, potato starch, cornstarch, baking soda, baking powder, xanthan gum and salt.
- Add the applesauce and shortening and mix until crumbly.
- Slowly pour in the milk and scrape the sides if necessary. BE SURE NOT TO OVER-MIX.
- With your hands, gently shape the dough into your desired size. (I made mine about 3 inches across and 1 & 1/4 inch tall. Be sure not to squish down the dough too much as you shape it. Place on a cookie sheet and bake for around 10 minutes or until light golden brown.
These biscuits work amazing as sandwich rolls.
They hold together good (even better than most gluten free bread).