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–+ servings

Quinoa Biscuits

Angie Halten
A great tasting classic.
Print Recipe
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 15

Ingredients
  

  • 2 cups tapioca flour
  • 1/2 cup white rice flour
  • 1/2 cup quinoa flour
  • 3 tsp xanthan gum
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/3 cup Crisco shortening
  • 1 1/2 cups buttermilk or milk alternative

Instructions
 

  • Whisk together all the dry ingredients in a large glass bowl. Add the Crisco and cut in until it is evenly dispersed.
  • Begin pouring in the buttermilk and mixing until the dough reaches a solid consistency. Only use that amount which you need to get the right consistency.
  • Turn dough out onto a floured surface, and using floured hands (rice flour), knead the dough until it comes together to form a soft ball.
  • Try not to over mix it. (If necessary, add more buttermilk, or if too sloppy knead in more rice flour).
  • Then roll out dough to 3/4" and use a biscuit cutter to produce 12 to 15 biscuits; place each on a greased baking sheet.
  • Baste each with buttermilk, then bake at 350°F for 20 minutes or until golden on top.

Notes

[hr]To Make Buttermilk: put 1 Tbsp vinegar into measuring cup and add whole milk (or milk alternative) to bring to 1 cup - let stand 5 minutes. [hr]Biscuit Making Tip: using a biscuit cutter can sometimes prevent the biscuit from rising to its potential, since the edges get pinched and prevent the sides from rising up with the center. Instead, try rolling the dough into balls, and flat gently with your knuckles.
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