There is something so necessary about a good biscuit. A biscuit you can make up on those cold Sunday mornings, or perhaps for those Sunday evening breakfasts we are so fond of in this house. Something that is so good that the kids AND the husband keep going back for more ... until you know what... you are out of biscuits and they are asking for more. These have quickly become a regular on our table. Enjoy!
Fluffy, Buttery Biscuits -
2 cups brown rice flour
1/2 cup + 1/3 cornstarch
(don'task me why those measurements.. I just kept adding until I liked what I saw and haven't bothered to update the recipe)
4 tsp baking powder
3 tsp xanthan gum
1 tsp salt
8 TBSP sugar (again with the measurements)
1 cup butter, cold & cubed
1 cup rice milk (or your choice)
2 TBSP sour cream
Preheat oven to 375 degrees. mix dry ingredients in a food processor, then add in cubed butter and pulse until crumbly. Finally add in the wet ingredients and mix thoroughly. Turn out onto a rice floured work surface, and sprinkle the top with a little rice flour. Then lightly press out to about 1 1/2 − 2 inches thick & cut with biscuit cutter. (I flour mine to help with sticking) Place in a greased 13 x 9 inch pan. Bake for 25 - 30 minutes until top is browned, and biscuits have risen.