Biscuits

You know what goes well with fried chicken? Biscuits. While I didn't make these for with the fried chicken, they would be perfect with the chicken in my last post. Tonight we had leftovers for dinner, with these biscuits. I used them as a base for an open-face roast beef and gravy sandwich, and they were perfect. They held up the the gravy, didn't crumble into nothing or dissolve into a soggy mess when used to sop up extra gravy. I cut the dough into squares because it was easier (and faster) than cutting rounds and rerolling the dough. They fluffed up a bit in the oven, were super fast and easy to make, and I would absolutely use them to top whatever it is that you call that dish where you make a shephard's pie with biscuits on top instead of potatoes. You know, the one with meat and vegetables in gravy topped with biscuits? Yum. 

Biscuits

You can make these vegan by using only shortening instead of butter, and your choice of dairy-less milk. 

2 c rice flour mix

1/2 t xanthan gum

4 t baking powder

1/2 t baking soda

1/2 t salt

2 T butter

2 T shortening

1 c milk

2 t cider vinegar

sweet rice flour 

Preheat oven to 450. Stir the cider vinegar into the milk, and let sit 5 minutes. Mix together the rice flour, xanthan gum, baking powder, baking soda, and salt with a whisk. Rub in the butter and shortening with your fingers until pea-sized. Make a well, pour in the milk, slowly stir in just until combined. Sprinkle your work surface with sweet rice flour and turn out the dough, which will be very sticky (but not runny!) and sprinkle some more rice flour on your hands and the top of the dough. Fold the dough over on itself 5 or 6 times, and then shape into a square and pat down so its about 1" thick. Cut into squares about 1 1/2" and arrange on a cookie sheet. Brush tops with butter or milk, sprinkle with salt and pepper (or cinnamon and sugar if you want to go in that direction) and bake 12-14 minutes, until lightly browned.