When we go out to eat, we sometimes choose a restaurant that has long lines, some antiques to look at, and they serve plates of cornbread or biscuits to munch on while you wait for the meal to arrive. So nice of them to offer, but not so nice if you can’t eat the biscuits and the butter packets aren’t really all that tasty on their own…. so, in my quest for reasons to use my gluten-free sourdough starter, I stumbled across an idea to use the starter in biscuits. Hmmm. Would it work for gluten-free? yes.. yes it did. In fact, these are better than the ones that come on the plate from the star emblazoned apron waitress. Butter? or Jam? hard to choose really. I went with one of each. Now I am off to make some sausage gravy to pour over them for supper… mmmmmmmm biscuits. I am loving this sourdough experiment!!
- 1 Cup brown rice flour
- 1/4 Cup tapioca starch
- 1/4 Cup sweet rice flour
- 1 tsp sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/4 tsp soda
- 1/4 Cup butter, slightly softened and cubed
- 1 cup sourdough batter
- 4 – 6 Tblspoons of warm water, as needed.
Mix the flours and dry ingredients in a bowl. Stir in the butter and then add the starter and only as much water as you need to make the dough stick together.
Pat out the dough onto a square of wax paper and used a cookie cutter to make round biscuits. Let them rise for an hour, and bake at 425 for 15-20 minutes until slightly browned.
Serve warm. With butter. Or jam. Or sausage gravy. Really.