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.
I have a huge can of pulled chicken (from GFS, don’t know if it’s GF) in the crockpot right now, with two bags of frozen mixed vegetables. Later, Ima make these biscuits and put some on top the way you suggested. (I’ll save one or two for a special treat for myself later.) Easy peasy. I like recipes that are easy, yummy, and leave enough leftovers for lunches and snacks. I think this one’s going to work. thanks. -K