Sweet or Savory Gluten-free Biscuits

This is my second Thanksgiving being gluten free - and I wanted to enjoy "classic Thanksgiving food."  

These biscuits were a nice start, and have a wonderful crumb!  I loved them - we made two batches, and I finished them in two days.  Ok, not something that will help out with a diet or anything - but a yummy snack.  I didn't know I could eat so many.  I may have let my mom have two... or one and a half?

Step 1 Preheat and Gather

First preheat your oven to 425 degrees F.  

Sweet Pumpkin Biscuits: 

• 5oz Sorghum flour 
• 5oz Sweet Rice flour
• 2 Tab. spoons baking powder
• 1 teaspoon salt
• 1/4 tea xanthum gum
• Tea spoon cinnamon and a pinch of nutmeg

• 1/4 cups cream
• 1/2 cups buttermilk
• 3/4 cups pumpkin 

Savory Dill Cheddar Biscuits 

• 5oz Sorghum flour
• 5oz Sweet Rice flour
• 2 Tab. spoons baking powder
• 1 teaspoon salt
• 1/4 tea xanthum gum 
• tea spoon dry dill, or a Table spoon fresh dill. 
• Cup of cheddar cheese 

• 1/2 cups cream 
• 2/3 cups buttermilk(if making savory biscuits)

Comments

[fluffydragon]

I am totally going to try these.