Gluten Free Buttermilk Biscuits

I have wanted a good biscuit for such a long time.  In fact, I was longing for one.
Well, on the way home from the grocery store I was mulling over in my mind how to make a good biscuit.  And it came to me.
This recipe just popped into my brain!  And so we wrote it down really quick, tried it, and it was WONDERFUL!

They are tender and moist!

So here is the recipe, fresh from my brain. :)


Butter Milk Biscuits

PREHEAT oven to 400º
grease cup cake pans (mini or not) well

In a bowl mix
1 cup brown rice flour
1/2 cup tapioca flour
1 1/4 tsp salt
1 tsp xantham gum
2 tsp baking powder
1 Tlb sugar (optional)

add

1/4 cup cold butter

use a pastry blender and make sure the butter gets
very well blended into the flour mixture.  We did it until it was totally

blended in.  (about 5 minutes)


Add 1 cup of buttermilk.

The dough will be soft but not runny....


Form into balls by or drop by large spoonful into cupcake pans
Bake at 400º until they start to turn slightly golden on top.

I believe it was about 10 minutes.  Do not overcook.


We served them with butter or gluten free sausage. 

Oh, it was wonderful to taste biscuits again!

Another variation:
We made them tonight for dinner, adding 1/2 cup shredded cheddar cheese,
1/2 tsp garlic and then before baking drizzling the tops with garlic butter.
They were wonderful and tasted like the "Cheddar Bay" biscuits that are available
at Red Lobster.

If you use this recipe please drop a comment and tell me if you enjoyed them!

Gluten Free Night Shade Free Pizza IMPROVED!

I have been working on this recipe for a long time......
It is time to share. :)

Crust:

1 1/4 cups very warm water
with 1 TLB yeast
2 TLB sugar (optional)

Let sit for 5 minutes to begin rising.

In a mixing bowl, mix together:

1 1/2 cups brown rice flour
1/2 cup tapioca flour
1 tsp xantham gum
2 tsp salt
2 TLB sugar (optional)
1 TLB olive oil or grapeseed oil



Mix all ingredients well and then add yeast mixture.
Stir VERY well until all lumps are gone.

The batter will be thin.  Not too runny, but like a cake batter.
(If it is too runny, add a little extra brown rice flour.)

Pour into greased deep dish pizza pan sprinkled with corn meal

Let rise for about 30 minutes.

Place in 400º preheated oven for about 10 minutes.
Pizza crust will be firm but not browned.

Remove from oven.

For NIGHT SHADE FREE pizza:

You can use a wonderful Beet Sauce or Garlic Butter Sauce:
recipe following.

But for regular pizza, just add your sauce, toppings and then return to oven until crust is golden brown and cheese is melted.


For Garlic Butter sauce:
1/3 cup butter melted.
Spread onto pizza crust
sprinkle with garlic and parsley
Then add toppings and cook until cheese is melted and crust
is golden brown.

For beet sauce:
1 small beet and 2 small carrots boiled until tender.
Remove skin from beet.
Place beet and carrots in blender or food processor
Add 3 TLB oil, garlic, salt pepper to taste, basil or oregano,
onion powder..... and any other spice you love.
Puree, and then add water to make it more sauce like.
Blend until just the right consistency.
Spread onto crust, add toppings and bake until  cheese is melted and crust is golden.

Enjoy!