• 1 cup rice milk
• 1 Tbsp fresh lemon juice
• 2 cups All Purpose Rice Flour Mix
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 4 Tbsp Earth Balance Buttery Spread
- Preheat oven to 450 degrees F (232 C), and add lemon juice to rice milk and set aside for 5-15 minutes.
- In a large mixing bowl, whisk together dry ingredients.
- Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.
- Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the rice milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
- Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.
- Form into a 1-inch thick disc, handling as little as possible.
- Place biscuits on a parchment lined baking sheet in two rows, making sure they just touch – this will help them rise uniformly.
- Next brush the tops with a bit more of melted non-dairy butter (optional) and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
- Bake in a 450 degree oven for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.
1) I assume it’s because of the flour blend, but these turned out more like corn-free corn bread texture-wise. They were particularly delicious fresh out of the oven with honey on top.
This was adapted from this recipe to meet the requirements of the TED Reintroduction Phase.