This goes along with my Turkey Bacon Gravy Recipe. So they were indeed created for a specific purpose. They most certainly didn’t need the gravy though, I ate alot of them plain or with soup.
They aren’t going to fill your desire for a gluten free buttery and flaky biscuit, but since I don’t eat butter I know that possibility is pretty much out. These seemed the closest my eating restrictions could get me to the ‘real thing’. I may tweak the recipe around a little bit for the sake of experimentation, but they’re really good just the way they are!
Gluten Free Biscuits with Turkey Bacon Gravy
3/4 cup brown rice flour
1 cup corn starch
1/2 c. soy flour
1 tsp baking powder
1 tsp salt
1 tsp baking soda
1tsp. xanthan gum
1/4 cup corn oil
3/4 almond milk
1/2 cup water
2 tsp apple cider vinegar
1 beaten egg
Preheat the oven to 350 degrees.
Mix together the flours, baking powder, salt, baking soda, and xanthan gum. I used a whisk instead of sifting them together.
In a separate bowl, beat the eggs. Add the oil, almond milk, apple cider vinegar, and water. Once they are thoroughly combined, pour into the flour mixture and combine well.
‘Drop’ batter onto a well greased or sprayed cookie sheet/pan. Bake each sheet for about 15 minutes or until they start to turn brown at the ‘tips’.
I fit 6 on each pan and ended up with a dozen medium/large sized biscuits. I found that two biscuits with the Turkey Bacon Gravy were plenty for one meal.
This recipe is linked to The Grocery Cart Challenge.