It seemed appropriate, having survived a weekend of being mostly snowed in, to have Butternut Squash soup for dinner. I meant to make a loaf of bread to go with it, but I forgot.
So I scoured the internet for a gluten-free dairy-free biscuit recipe. What I ended up with is a modification of this.
Gluten-free Dairy-free Biscuits
1 cup brown rice flour
1/3 cup potato starch flour
1/6 cup tapioca starch (just use the 1/3 cup measure and only fill it halfway)
1/2 cup buckwheat flour
1/3 cup + 1 tablespoon oil combo (I used about 1/4 cup coconut oil, and the rest olive oil)
1 teaspoon xanthan gum
2 ½ teaspoons gluten-free baking powder
1 egg or egg replacer
1 teaspoon salt
2/3 cup liquid (I used half rice milk, half water)
Blend all ingredients except for liquid with pastry cutter until oil combo is well distributed and in tiny pieces (I used an electric mixer). Then add liquid.
Stir really well until dough forms a ball. Let sit for a few minutes (I didn't really do this). Use your 1/3 cup measure from earlier to drop dough by the cupful on a slightly greased cookie sheet (makes about 9). Bake at 400F for about 10-12 minutes.
Wow. Wow. Wow. These biscuits were MUCH better than I anticipated. Did I say "wow" yet? While searching the internet, many people complained about the lack of good recipes for GF biscuits. Trust me; these will not disappoint. My gluten-eating husband, roommate, and wheat-free 16-month-old son all loved these.
Try not to eat them all by yourself.