These are based off the classic baking powder biscuits that many of our grandmothers made. I converted them to gluten free and also to a drop biscuit style to make life a little easier. These are pretty quick to make, are very flaky and buttery, and are also egg, soy, and corn free. Make them dairy free by using all shortening in place of the butter and rice milk which I used to do all the time with great results.
A couple of key points to this recipe: for the ultimate in flakiness use whole milk if possible (I’ve used nonfat and rice milk though in the past and the end result is still good). Also give the mixture an hour or two to chill in the fridge before adding the milk and baking them. I stumbled across that detail not too long ago when I prepared them in advance, doing everything but the milk, sticking it in the fridge and coming back a few hours later to throw the milk in and bake them up. I’ve been making these for years and felt they came out fantastic but letting the mixture chill for an hour really took them up to an entirely different level.
If you don’t have time to chill it, don’t worry, they will still come out really great and you won’t be disappointed. However if you’ve got the time go ahead and stick the mixture in the fridge for the ultimate in flakiness with a very tender crumb.
- ¾ cup white rice flour
- ½ cup brown rice flour
- ⅓ cup sorghum flour
- ⅓ cup potato starch
- 1 teaspoon xanthan gum
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- ¼ cup cold butter, cut into pieces
- ¼ cup shortening
- 1½ cups whole milk
- Preheat oven to 450 degrees (of course you want to wait for this step if you're going to chill your mixture for an hour or two first!). Line a baking sheet with parchment paper or a silpat.
- Mix rice flours, sorghum flour, potato starch, xanthan gum, baking powder, sugar, and salt together in a medium bowl.
- Cut in butter and shortening using a pastry blender or criss-crossing 2 knives, until mixture looks like fine crumbs. If you have the time, cover bowl and chill in fridge for 1-2 hours.
- Stir in milk just until combined; a few lumps are all right.
- Drop by spoonfuls onto prepared baking sheet. Bake 9-11 minutes until tops are starting to turn golden brown. Remove from cookie sheet to a wire rack for cooling. Serve warm.