Gluten-Free Buttermilk Biscuit Mix

Funny how things change once you have a cause! I didn't post anything on this blog for months and now two consecutive days. If you're going to build a recipe database worth looking up you have to be diligent about it. Figures I'd start something that requires diligence. Seems that's the one thing I am trying to pound into my kids' heads these days. I guess leading by example is required here. Now to convince them that this is a "job" I need to do, something that I started so need to follow through on. Chances are they're going to think I'm just playing on the computer. Sigh. Oh the sacrifices I make. :-)

So, today I'm posting a gluten free biscuit mix. These biscuits have always turned out light and fluffy for me. The mix calls for crumbling the shortening into the mix and storing it all the fridge. With six kids there is no extra room in my fridge so I just mix the dry ingredients together and store in the pantry and then add the shortening later. This mix will make 5 batches of biscuits, about 8 biscuits per batch.

2 1/2 cups rice flour
1 2/3 cups potato starch
2 Tablespoons baking powder
2 1/2 teaspoons baking soda
2 1/2 teaspoons salt
1/4 cup sugar (or to taste)
1/2 cup dry buttermilk powder
3 Tablespoons egg replacer (optional)
15 Tablespoons (1 cup less 1 T) shortening

In a large mixing bowl, whist together the rice flour, potato starch, baking powder, baking soda, salt, sugar, buttermilk powder, and egg replacer. With a pastry blender, cut in the shortening until no lumps appear. Store in a 2 qt container in the refrigerator.

Plain Biscuits: Preheat oven to 400 degrees. Measure out 1 1/4 cups of mix. If shortening was not added to the mix cut in 3 Tablespoons shortening at this time. Add 1 egg beaten with 1/4 cup of water for rolled biscuits or 1/3 cup of water for light drop biscuits. (I make the drop biscuits.) Handle gently and roll out or drop as soon as the dough is moistened. Bake for 12-15 minutes.

Shortcake Biscuits: Preheat oven to 400 degrees. Measure out 1 1/4 cups of mix. If shortening was not added to the mix cut in 3 Tablespoons shortening at this time. Add 1 Tablespoon sugar, 1 teaspoon vanilla, and 1 egg beaten with 1/4 cup water. Handling lightly, pat into rounds and put on a cookie sheet. Bake for 12-15 minutes.

Hope you enjoy these! It took me quite some time to find a gluten-free biscuit recipe that my whole family, including the non gluten-free people, would eat. These fit the bill.

Shari