Egg Yeast Casein And Gluten Free Biscuits

---

This recipe was adapted from the gluten-free gourmet scone recipe. i was looking for an allergen free biscuit recipe to top off a meat and veggie pie . these biscuits should bake both on-top of like dishes or independently to be very light and fluffy with very little soda after taste.

---

Steps

---

Mix dry ingredients.

---

Cut in 4 tbs of the butter.

---

If a more moist dough is desired add up to 2 tbs more.

---

Add rice or soy milk and mix.

---

For a traditional biscuit add 1 / 2 cup of milk.

---

For a drop biscuit add up to 3 / 4 cup of milk.

---

The rice flour will soak up a lot of moisture , so more milk may be needed to maintain the consistency.

---

For traditional biscuits roll to 3 / 4 inches thick and cut.

---

For drop biscuits drop 1 tbs of batter onto cookie sheet.

---

Bake 10-12 minutes at 400f.

---

Ingredients

---

rice flour, tapioca flour, xanthan gum, baking powder, baking soda, salt, ghee, rice milk