I’m so happy to finally be sharing some recipes with you! I thought this drop biscuit recipe would be a great place to start because it is so versatile and super easy to make. We use it for biscuits and gravy, pizza crust, pot pie crust and more. With some slight modifications it even makes great shortcake for strawberry shortcake – yummy!!
2 cups rice flour
1/2 tsp salt
1/2 TB sugar
2 tsp baking powder
2/3 cup rice milk
1/3 cup oil
1/8 cup apple sauce
1. Preheat oven to 375 degrees f.
2. Mix dry ingredients in medium size mixing bowl.
3. Emulsify wet ingredients together using a fork.
4. Mix wet ingredients into dry. You will have a very sticky dough.
5. Using a spoon or ice cream scooper, spoon biscuits onto ungreased cookie sheet.
6. Bake for 20 minutes or until golden on top.
Check your oven temperature. We bought an oven thermometer and discovered our oven averages about 20 degrees lower than it reads! Yikes! Fortunately, it’s easy to adjust for and our food comes out like it should.
Substitutes and Modifications
This particular recipe can have a lot of adaptations and modifications, so here we go!
Originally this recipe called for whole wheat flour. I have found that you can substitute pretty much any flour in this recipe – white rice, brown rice, mung bean, garbanzo etc. It lends a great opportunity to experiment. I have found that it’s better to split really flavorful flours with something more mild like 1 cup rice flour and 1 cup garbanzo flour.
As per usual with sugar, you can substitute honey, stevia, agave nectar or even dates (although I would only use maybe 1/3 to 1/2 pitted date for this recipe). By adding 3-4 TB sugar instead of 1/2 TB, you can make an excellent sweet biscuit for all sorts of yummy desserts.
Milks are generally pretty interchangeable. Rice milk does tend to be sweeter, so if you use rice milk make sure it is unsweetened with no sugar added. You could also use regular cow’s milk. I really think almond milk would be best for this recipe, but we are a nut-free family.
The oil is in place of any butter or margarine. If you want to avoid oils, you could try one of those. Try using a fork or pastry cutter to cut the butter into the dry mixture before adding wet ingredients or add melted butter in with the wet.
If you want to avoid fat all together, you could try using 1/3 cup applesauce and using another method listed below as an egg replacer. In that case, your wet ingredients would be 2/3 C milk, 1/3 C applesauce and egg replacer equivalent for one egg. If you use the applesauce, I would leave out the sugar.
In this recipe, the apple sauce serves as an egg replacer. You could just use one egg. There are also other options for egg replacers. There are egg replacer mixes like EnerG egg replacer. I haven’t used them much because they are so expensive. Another option would be mixing 1 TB of ground flax seed with 3 TB water per egg. Let it sit for five minutes before adding to your wet ingredients.
Storage and Prep Simplification
These are already really easy to make, but if you are super short on time, you can make several single-batch ziplock bags ahead with all of the dry ingredients measured out (do at least 5 at a time while you have all your ingredients out anyway). Then, when you are ready to go, just dump the bag into the bowl, add your wet ingredients, pop ‘em in the oven and you are done. If you’re feeling particularly thrifty or green, you can save the bags and do it over again.
These biscuits are best eaten fresh and do not store well. You can store them for two days in a sealed container in a cool place or longer in the fridge, but their texture becomes less desirable with time.
What is your favorite biscuit recipe? Have you tried this one? Did you modify it? How did it turn out? I would love to hear from you in the comments below!