Gluten Free Buttermilk Biscuit Mix 2 ½ cups rice flour 1 2/3 cups potato starch 3 tablespoons baking powder 2 1/2 teaspoons baking soda 2 ½ teaspoons salt 1/4 cup sugar (or to taste) 1/2 cup dry buttermilk powder 3 tablespoons Egg Replacer (optional) 1 cup less 1 tablespoon shortening
In a large mixing bowl, whisk together the rice flour, potato starch, baking powder, baking soda, salt, sugar, buttermilk powder, and Egg Replacer (if used). With a pastry blender, cut in the shortening until no lumps appear. Store in a 2-quart plastic bag or container in the refrigerator.
PLAIN BISCUITS: Preheat oven to 400. To 1¼ cups Buttermilk Biscuit Mix add 1 egg (or ¼ cup liquid egg substitute) beaten with ¼ cup water for rolled biscuits or 1/3 cup water for light drop biscuits. Handle gently and roll out or drop as soon as the dough is moistened. Bake for 12 to 15 minutes. Makes 8 biscuits.
SWEET SHORTCAKE BISCUITS: Preheat oven to 400. To 1¼ cups Buttermilk Biscuit Mix add 1 tablespoon sugar, 1 teaspoon vanilla, and 1 egg (or ¼ cup liquid egg substitute) beaten with ¼ cup water. Handling lightly, pat into rounds and put on a cookie sheet. Bake for 12 to 15 minutes. Makes 8 biscuits.
SWEET POTATO BISCUITS: Preheat oven to 400. To 1¼ cups Buttermilk Biscuit Mix add 1 sweet potato, baked, peeled, and mashed. (I microwave mine.) Use 1 egg and add enough water to make a stiff dough. Roll or pat out and place on cookie sheet. Bake for 12 to 15 minutes. Makes 8 to 10 biscuits.
GREEN ONION BISCUITS: Preheat oven to 400. To 1 cup plus 2 tablespoons Buttermilk Biscuit Mix add 5 tablespoons chopped green onions and 2 tablespoons cornmeal.
Mix with 1 egg (or ¼ cup liquid egg substitute) and about ¼ cup cold water to make a dough stiff enough to roll out. Cut and place on cookie sheets. Bake for 12 to 15 minutes. Makes 8 biscuits.
QUICK CHEESE MUFFINS: Preheat oven to 350. Prepare 12 muffin tins by greasing the bottoms only. To 2 cups Buttermilk Biscuit Mix add:
2 tablespoons sugar 2 tablespoons chopped green onion ¼ cup grated Parmesan cheese 2 eggs, beaten slightly, or ¼ cup liquid egg substitute ¼ cup mayonnaise ¼ cup cold water
Stir the liquids into the biscuit mix and drop into the prepared tins. Bake for 20 to 25 minutes. Makes 12 muffins. Recipe may be halved for 6 muffins.
Again, I believe this recipe came from a Bette Hagman cookbook.
-------------------- It's never too late to be what you might have been.