In trying to eat less wheat, one of the things I’ve been missing is my Really Big Really Delicious Biscuits. (….groan of sadness at the thought of skipping their buttery goodness…) The other night after popping a batch of biscuits in the oven for my family, I grabbed another mixing bowl to experiment with gluten free biscuits. The dough got so heavy and firm that I resigned myself to a failed attempt, something that has happened to me more than once with gluten free baking. But lo and behold when I brought them out of the oven, they’d fluffed and puffed and somehow turned light and flaky. OK, they weren’t quite as light as my white-flour favorites, but they’re a completely respectable and very delicious substitute. I was so sure it was a fluke I trialed a second batch that very day, with equally yummy results. And a third batch three days later. (Hmmm….this could be a problem. These things aren’t exactly low cal.) I hope you enjoy them as much as I do.
Prep time: 30 minutes, with baking
Makes: 4-5 generous-sized biscuits
- 1/3 cup coconut flour
- 1/3 cup white rice flour
- 1/3 cup tapioca starch
- 1 teaspoon baking powder
- 1 teaspoon xantham gum
- 4 tablespoons butter, frozen*
- 1/4 cup crumbled blue cheese
- 2/3 cup whole milk
- Preheat oven to 400 degrees. Grease a cookie sheet. Measure the dry ingredients into a medium sized bowl and stir.
- Grate frozen butter into the flour mixture using a cheese grater with small holes. Working quickly to keep ingredients cold, mix flour and butter evenly, then add blue cheese and milk, stirring just enough to form a thick dough.
- Shape the dough by hand into biscuits. Immediately place into oven and bake for 15-18 minutes, or until the tops of the biscuits are lightly browned. Eat hot. Enjoy!