We’re going camping this weekend and I’m responsible for breakfast on one of the mornings. The tricky thing is that we all have a variety of dietary restrictions. I found a recipe for gluten-Free biscuits and adapted it slightly so that it met everyone’s needs. They were easy to make and are very tasty. Once I had made the dough I divided it into two parts, added blueberries to one batch and carob nibs to the other (you could really add just about anything to the dough, peaches, raisins, walnuts, the list is endless). I also doubled the recipe as I needed more than 9 biscuits, I did this by simply doubling the measurements, it worked out well.
- 1/2 cup Buttermilk
- 1/4 cup Unsalted Butter
- 1 Tbsp of Baking Powder
- 2 tbsp of Starch (potato or cornstarch)
- 1 tsp Sugar
- 3/4 cups of Brown/White Rice Flour
- 1/4 cup Coconut Flour
Your choice of fruit or chocolate chips (about two handfuls)
Sift dry ingredients together in medium bowl. Cut butter into flour mixture until it resembles small peas. Stir in enough buttermilk to form soft dough that holds its shape when pressed together. You may not need to use all the buttermilk. Add in your choice of filling.