I've been doing a lot of experimenting with gluten-free flours. The other night I made a hearty soup and really wanted to have a yummy biscuit to help sop it up. I came up with the following recipe, which was incredibly quick and easy. The next morning the leftover biscuits tasted awesome with strawberry preserves. Here's what I did....
FIRST: ~ Pre-heat oven at 400 degrees ~ Pour 1 teaspoon of apple cider vinegar into 1 cup of soy milk (This will become the "buttermilk"; it needs a little time to "curdle" so be sure to do this before going to the next step. I recommend using a 2 cup measuring cup so that you'll have room to stir during the third step.) SECOND: In a large mixing bowl, combine the following dry ingredients throughly: ~ 1/3 cup tapioca flour ~2/3 cup sweet sorghum flour ~1 cup Bob's Red Mill all purpose gluten-free flour (blend of various flours) ~ 1 tsp baking soda ~ 1/2 tsp baking powder ~ 1/2 tsp sea salt ~ 1/2 tsp xantham gum
THIRD: ~ Add 3 tablespoons of Olive Oil to the "buttermilk" (Stir the mixture; it should be rather thick)
Pour the liquid mixture into the bowl of dry ingredients and stir until a dough forms. Knead the dough into a large ball. Create biscuit by flattening out balls of dough and place on a prepared or non-stick baking sheet. Bake for approximately 12 minutes.