These are SO DELICIOUS!! Crispy on the outside and chewy on the inside. My new favorite! I baked them on a cookie sheet and then put them on top of a crustless chicken pot pie and served it.
1 cup gluten free flour blend
1 cup tapioca flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup canola oil
3/4-1 cup rice milk
Stir dry ingredients together. Mix the oil and milk together and then stir it all together until everything is incorporated. (Don’t over-mix gluten free flours- they don’t like it!)
Drop spoonfuls of dough onto a greased cookie sheet, or line a cookie sheet with parchment paper. This made 8 biscuits.
Bake at 450 for 12-15 minutes until they are a light brown.