Ready in 20 minutes
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.