My husband made the best wheat baking powder biscuits, so we have been challenged with finding a recipe that is gluten free that would be an equivalent treat. This comes very close. We are going to keep modifying and seeing if we can make them even flakier, so keep checking back for version 2.0!
1 1/2 C. Tapioca Flour
1 C. Brown Rice Flour
2 TBSP Xanthan Gum
2 TBSP Baking Powder
1 tsp. Baking Soda
1 TBSP Salt
2 C. Milk (estimate, amount will need adjustment)
1 Stick Butter (refrigerated)
Instructions:
Preheat oven to 400 degrees Fahrenheit.
Combine all dry ingredients thoroughly before cutting butter into the dough. Butter should be cut into dough until pieces are even distributed but still identifiable - very coarse grain to dough.
Add one cup of milk and combine until dough is evenly moist\dry, it should be very crumbly at this point. Continue adding milk until dough forms a moist (but not tacky) ball. The amount of milk will need to be adjusted for humidity, altitude, etc. depending on your environment.
If the dough is too moist add additional tapioca (or corn) starch, as adding more rice flour will give the biscuits a slightly sticky (or tough) feel when eaten.
Grease a jelly roll pan including edges (a cookie sheet can be used but the outside biscuits will be drier).
Roll dough out to an even 1/2 to 3/4 inch thick, you do not want to make them too thin as they will be tough and dry. Cut into pieces, ideally 2.5 inches on a side if making square, or 3 inches in diameter for round.
Place biscuits onto pan touching as much as possible on edges to help retain moisture. Bake for 12 - 15 minutes (or until just golden brown on the top edges).
Makes approx. 24 biscuits.
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