Homemade biscuits are just the best! The corn in this gluten-free recipe gives the biscuits a pleasant crunch and sweetness. Enjoy as a topping to our Family Friendly Chicken Pot Pie or just as is, served warm, topped with your favorite jam or jelly (which is how my kids love them). Whenever I make biscuits, my boys have to make fish shaped biscuits (they got the idea from some sort of cartoon).
- 2 Ounces (1/2 Cup) Corn Flour
- 2 Ounces (1/2 Cup) Sorghum Flour
- 4 Ounces (1 Cup) Rice Flour
- 1 Tablespoon Baking Powder
- ½ Teaspoon Salt
- ¼ Teaspoon Guar Gum
- ½ Teaspoon Sugar
- 6 Tablespoons Butter, Cold
- 2 Tablespoons Cream Cheese
- 1 Tablespoon Fresh Herbs (Rosemary, Sage, or Thyme if doing Savory biscuit)
- ¾-1 Cup Buttermilk
- Preheat oven to 425 F. In a mixer bowl with a paddle attachment mix together all flours, baking powder, salt, guar gum, sugar, butter, and cream cheese.
- Mix for 2 minutes or until crumbs form.
- Add buttermilk along with the chopped herbs. If it looks too dry add a tablespoon at a time of buttermilk.
- Use rice flour to dust your workspace and pat or roll out to about ½ inch thickness.
- Cut out into desired shapes. Place on a parchment lined baking sheet and brush with butter. Bake for 15-25 minutes or until lightly golden.
Photo Step-By-Step
Preheat oven to 400 F.
In a mixer bowl with a paddle attachment mix together all flours, baking powder, salt, guar gum, sugar, butter, and cream cheese. Mix for 2 minutes or until crumbs form.
Add the buttermilk along with the chopped herbs. If it looks too dry add a tablespoon at a time of buttermilk.
Use rice flour to dust your workspace and pat or roll out to about 1/2 inch thickness.
Cut out into desired shapes. Place on a parchment lined baking sheet and brush with butter.
Place on a parchment lined baking sheet and brush with butter.
Bake for 15-25 minutes or until lightly golden.
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