These quick and easy gluten free biscuits are light and buttery and perfect for using up any leftover mashed potatoes. (If you follow this blog, you are likely realizing by now that we seem to have a lot of leftover mashed potatoes! See here … and here…, oh yeah, and here. ) Great by themselves, or top these gems with butter, cheese, or jam. OR for a full meal deal, slice one in half and top with a slice of Canadian bacon, a fried or poached egg, and a slice of cheese! Mmmmmmm….bacon. Please scroll down for the recipe.
Oh yeah, these can also be made without power tools 😉
Like this? You might also like these other recipes for gluten free bread-type substances:
gf mashed potato & cheddar biscuits
What you’ll need:
1/4 cup + 2 tablespoons brown rice flour
1/4 cup tapioca flour
1/4 cup corn starch
2 tablespoons teff flour
1 tablespoon packed brown sugar
1/2 tablespoon baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold butter
1 small or 1/2 of a large egg lightly beaten
1/2 cup mashed potatoes
3 tablespoons milk
1/4 to 1/2 cup shredded cheese (optional)
What you’ll do:
Heat oven to 400 degrees and line a cookie sheet with parchment paper.
In small bowl mix together the mashed potato, egg, and milk. Set aside.
Put dry ingredients in your food processor and pulse to combine well. Add the butter in pieces and pulse until the mixture comes together in crumbs.
TIP: If you don’t have a food processor, you can get the same effect with a whisk and a pastry hand blender. With the added bonus that you will also burn a few calories!
Add the wet ingredients and pulse just until the mixture comes together in a soft dough.
TIP: Do not over process this dough or you will end up with heavy biscuits
Place dough on a lightly floured counter top (or on a piece of parchment) and gently yet quickly work in the cheese (if using). Now pat into a disk that is about 3/4 of an inch thick. Using a round cookie cutter, cut out as many biscuits as possible. Remove biscuits to cookie sheet.
Now, rework the leftover dough into another disk about 3/4 of an inch thick and cut out as many biscuits as possible. Repeat until you are out of dough.
Bake until golden brown – 15 to 20 minutes. Serve warm.
TIP: You can also use any leftover dough to make “biscuit holes” – a gfandme.com take on doughnut holes. Roll the leftover dough into small balls and then roll these in a mixture of sugar and cinnamon. Bake in a 400 degree oven for 8 – 10 minutes and enjoy warm. Makes a great dessert!
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photo credit: gfandme.com
They look delicious, I gather corn starch is what we call cornflour? I am going to go with that assumption!
Here corn starch is very white and fine (like tapioca starch) and corn flour is heavier and more yellow. Let me know how they turn out if you get a chance to make them.
Thanks Gfandme, our cornflour is quite white and fine so I think it’s the same as corn starch. I will!