This is a make-ahead mix that can be used in many recipes calling for commercial biscuit mixes. This recipe was one of my first creations after going gluten-free in 2003. Please enjoy!
Combine all ingredients in a food processor and process until it resembles coarse cornmeal. Store in airtight container. Can be used in place of commercial biscuit mixes for many recipes. Especially good in "impossible" pies, drop dumplings, quick cakes, etc.
To make traditional southern-style biscuits:
2 1/2 C. Biscuit Mix
1 C. Buttermilk
Pre-heat oven to 425 degree oven. Combine biscuit mix and buttermilk and mix until mixture forms a sticky, evenly wet ball (it should seem almost too wet. A mixer or food processor is ideal, but can be mixed by hand). With hands dusted in rice flour, pat dough out on a board lightly dusted with additional rice flour, until dough is about 3/4 to 1 inch thick. Cut with a biscuit cutter dipped in rice flour and bake 18-20 minutes, or until biscuits are lightly browned. A sheet pan can be used, but I like to bake mine in a cast-iron pan that has been pre-heated as the oven warms and has about 1 T. crisco melted in it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (29g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 38.8mg||1 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.