My computer just pasted one copied paragraph so many times that my 20 page paper magically became 1,136 pages.
While I wait for it to undo that, I thought I'd share these amazing gluten free biscuits I made tonight. I've been making poor P fend for himself or cook dinner, so we've haven't been eating many vegetables.
Right, so to remedy that I made biscuits. [Ok, they did accompany large bowls of balsamic-roasted veggies.] And they were incredible, light, warm, buttery, everything a biscuit should be, with or without gluten. These were--you guessed it--without. I'd recommend these for breakfast, for your afternoon tea snack, with salad or soup, or as part of a good 'ol southern dinner.
Combine 3/4 cup brown rice flour, 1 cup cornstarch, and 1/2 cup gluten free pancake or baking mix. Add 1 tsp. salt, 1 tsp. xanthan gum, 1 tsp baking powder, and 3/4 tsp baking soda. Mix thoroughly.
Cut in 4 tblsp butter.
Add 3/4 cup milk, 3/4 cup water, 1 scant tblsp apple cider vinegar, and 1 beaten egg.
Bake at 350 on parchment paper for 15-18 minutes. When the biscuits look like they are begging for honey, remove.