It all started when...
I nearly choked to death on a store bought gluten free biscuit. Dude they are all DRY! None were good at all! Now perfecting the gluten free and dairy free biscuit was a challenge. But I have it mastered and have it here for you ready for the sharing!
- 2 1/2 cups King Arthur Gluten Free Flour
- 1 tsp xthyam gum
- 2 tbsp. baking powder
- 2 tsp sugar
- 1 tsp salt
- 1/2 cup Soy Free Earth Balance Butter
- 1 3/4 cups rice milk original
Combine all the dry mess. Get it all blended together good. NOW.. dice up that butter into tiny little bits and throw that mess in there. Then add milk and stir. Don't like beat the piss out of it but get it all combined. Heat over to 450 degrees and grease up a cupcake tin. Divide it up and cook 13-16 minutes.
Ok.. they won't be AS good... but I know king Arthur flour is hard to find sometimes and well its also pretty pricey. Krusteze is sometimes a bit easier to find and it is less expensive as well. So to make this work with krusteze gluten free flour increase rice milk to 2.5 cups, add two more tablespoons of earth balance and check at the lower end of baking time.