Can you really call it an experiment if you have a recipe from someone who clearly knows what they’re doing? I used the recipe in the link from Simply Gluten-free, which is a great website even if you can take gluten; some of these alternative recipes are truly magically delicious. I’m always looking for good biscuit recipes because, frankly, when you pre-soak your grains to make them easier to digest (wheat, in particular), it changes the texture and for biscuits that means they just aren’t biscuits anymore, in my opinion. Does this recipe make a flaky, melt in your mouth southern style biscuit? Well, no, but it sure makes a mighty fine tasting imitation!
First of all, the recipe is simple to make and I made it even simpler because I didn’t have time to roll dough and cut out biscuits…and by that I mean, of course, that I didn’t want to take the time to scrape and clean off the counter in order to have a place to roll dough. Don’t judge me. Anyhoo, once I ground the tapioca to make tapioca flour in my Vitamix blender, all I had to do was mix dry stuff, cut in the butter and add the wet. I used sweet, brown rice that I grind up every week in my BlendTec before we do the wheat flour (I’m not completely intolerant of wheat so I don’t worry about contamination.) I really do recommend getting a pastry cutter, if you don’t already have one, in order to cut in your fats when adding them to a baking mix. Two forks duking it out in your bowl does not a happy baker make. After it was all mixed, I got a large spoonful in my hand and formed it into a ball that I put on parchment paper lined cookie sheet and squashed to about 1/2 inch thickness.
I baked them until they just browned on top and, here’s a cool thing about their texture, they were crispy on the outside and soft on the inside. They tasted almost like a really quality, soft sugar cookie without the sugar. Everyone loved them. With so many people in the house, it’s hard to make something that everyone loves but even the grandparents still addicted to their standard American diet, bless ‘em, loved them. (Has anyone else noticed that Standard American Diet abbreviates down to SAD?) After a dinner of nourishing bone broth based minestrone with organic brown rice pasta (so I could eat it – no one else seems to have a really hard time with wheat), we put some of our freshly harvested raw honey on the leftover biscuits for dessert. Oh. Wow.
Needless to say, I’m making these again. In fact, the kids are in bed finally, maybe I could go right now and…
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