Light, airy, and huge… as big as a cat’s head!
Makes 4 large biscuits
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Ingredients
| 1 cup |
Domata Recipe Ready Flour |
| 1 tsp. |
Baking powder |
| 1/2 tsp.. |
Salt |
| 1/3 tsp. |
Baking Soda |
| 2 Tbsp. |
Butter* (chilled in the freezer) |
| 1/3 cup |
Milk (or Buttermilk) |
| 3/4 tsp. |
White Vinegar (if using Buttermilk, omit the Vinegar) |
| 1 egg |
Lightly beaten |
- Preheat over to 450º
- Mix milk with vinegar, set aside for 10 minutes – milk will begin to curdle.
- In a large mixing bowl thoroughly combine the flour, baking powder, salt, and baking soda.
- Grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.
- Add curdled milk (or buttermilk) and beaten egg to the flour mixture and stir until the dry and liquid ingredients are combined.
- Batter will be sticky; hand sprinkle flour on top of dough, coat hands with flour and roll dough into a ball, gradually adding flour until dough is no longer sticky
- Roll dough out between 2 sheets of plastic wrap until about ½” thick, cut biscuits out and place on a greased sheet.
- Bake 8-10 minutes OR until golden brown.
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Tags: baking, biscuits, domata, gluten free, recipe
Domata Recipes 
I would like to. Know if there is a recipe. For banana bread. Also zucchini bread. Thanks. Peter!
I just use a regular banana bread recipe with Domata Flour as a substitute and it turns out nicely.
I’ve been looking for a gluten free flour or mix to make biscuits, so far the ones I tried have left have been so-so or down right awful (one the dog wouldn’t even eat). These were heavenly. They looked good and tasted wonderful. Instead of freezing and grating the butter I did put the butter and the dry ingrediants in my mini food processor and mixed them. I also rolled it and formed the dough into a square and then just cut that into 4 squares.
Your recipe includes 1/4 stick butter. Does that mean 1 stick of butter or 1/2 cup, or does that mean 1/4 of a stick of butter or 2 tablespoons?
1/4 of a stick = 2 Tablespoons. I will edit the recipe for clarity. Thanks!
Reblogged this on CK HealthWorks and commented:
These are great!
Do you think this biscuit dough could also be used to make chicken ‘n dumplings?
Here is a recipe for Chicken ‘n Dumplings: https://domataflour.wordpress.com/2012/04/22/chicken-and-dumplings/
Does the biscuit dough freeze well? And to minimize dairy, do you think I could successfully sub with a non-dairy milk like unflavored, unsweetened almond milk using same curdling process?
Thanks 🙂
Almond milk is what I use and they turn out great. You can even turn it into buttermilk with the vinegar. Domata is all I use. I’m gluten and dairy free also.
These are very good.