My mother would make baking powder biscuits when I was younger and my whole family loved them. They were buttery and fluffy, like baking powder biscuits should be. Until recently, they became a thing of the past when my family and I changed our diets to be gluten-free and casein free (and then followed the Specific Carbohydrate Diet – “SCD”) as a part of helping my brother recover from autism. Now that I’ve made them gluten-free, these biscuits have once again become a staple and all-time favourite. My brother also loves helping make the biscuit dough.
A non-dairy butter alternative such Earth Balance (I use the soy-free version) works in place of the traditional butter without any compromise in flavour or quality. If you’re gluten-free but not casein-free or dairy-free, use unsalted butter.
While the instructions are written for bringing the dough together with one’s hands, you can also use a whisk to blend the flours, a fork or pastry cutter to work the butter substitute into the dry ingredients, and a spatula or wooden spoon to stir in the milk, if you prefer.
Gluten-Free Baking Powder Biscuits
Makes 12 to 14 biscuits
- 120 grams (1 scant cup) cornstarch
- 112 grams (1 scant cup) millet flour
- 60 grams (1/2 scant cup) brown rice flour
- 1 to 1 ½ tsp. baking powder
- ¼ to ½ tsp. salt
- 1 ½ tsp. xanthan gum
- 65 grams Earth Balance or other non-dairy butter substitute, room temperature and cut into pieces
- ½ to 1 cup unsweetened almond milk or rice milk, or other non-dairy milk alternative
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Mix the cornstarch, millet flour, brown rice flour, xanthum gum, baking powder, and salt with your hands. Add butter and work the butter into the dry ingredients with your fingers, until crumbly and resembles the appearance of small peas. Pour in the milk and use your hands to stir it in the flour and butter until dough forms. Form dough into a ball.
Place the ball of dough on a flat surface lined with plastic wrap or wax paper and cover with another sheet of plastic wrap or wax paper.
Roll out the dough to 1/2-inch thickness and cut into 2-inch rounds with an overturned glass or biscuit cutter. Place biscuit rounds on prepared sheet and bake for 15 minutes. Remove from oven and cool.