We like to make biscuits around here. I grew up making biscuits with my mother and on occasion with my grandmother who never measured a single ingredient. She went by the way the dough looked and felt between her fingertips. That's the way to make biscuits. The art of making biscuits may take some practice but the results are worth it! The following recipe is one of a few I have created. This one is a spin-off of a recipe in my cookbook using sorghum flour in place of the brown rice flour with a few other minor changes.
Tips for making Gluten-Free Biscuits:
- Be sure your butter, palm shortening, or coconut oil is cold!
- Real butter gives the best flavor and texture and is what I used in the gluten-free biscuits pictured here. Be sure to use organic butter! :)
- I always make sure the milk I am using has been chilled for at least 2-3 hours.
- Handle the dough as little as possible! Even though there is no gluten in the dough to over-develop, working with the dough too much causes it to become dense.
- If your kitchen is too hot and your fat begins to melt as you work it into the flour, place the whole bowl into the fridge to chill and reconvene when the fat has chilled.
- Instead of cutting the dough into circles, simply form dough into a rectangle and cut into 16 squares with a large knife. This creates much less handling of the dough.