Gluten Free Rice Flour Pumpkin Skillet Biscuit
Author: 
Recipe type: Appetiser
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A sweet and savory biscuit with a hint of vanilla. Lightly cooked in coconut oil on your skillet makes for a crisp savory crust with a sweet creamy inside, similar to a thick griddle cake. You can also try baking these biscuits too.
Ingredients
  • 1 cup non-dairy milk (I used Whole Foods 365 Almond milk unsweetened)
  • 1 tablespoon apple cider vinegar
  • 1⅓ cups white rice flour (not sweet white rice flour or brown rice flour)
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons melted coconut oil
  • 4 tablespoons sweet potato mash (4 tbsp baked kabocha squash* with 1-3 tbsp of water to make puree the consistency of applesauce. This is important. This will depend on the moisture content of your winter squash. You will end up with slightly more puree than 4 tbsp. I usually add it all since it's just a little bit more)
  • ¼-1 tsp liquid stevia, to taste. Start with small amount as it's very potent.
  • 1 teaspoon pure vanilla extract
  • * You can also use winter squash such as acorn, butternut.
  • * You can also use canned pumpkin, but you don’t need to add any extra liquid to make it a puree, since it's already the right consistency.
Instructions
  1. Stir together the milk and apple cider vinegar and set aside to curdle. Begin heating a skillet on medium to allow it to get nice and hot.
  2. In a medium bowl, whisk together the flour, baking soda and salt.
  3. Add the oil, kabocha mash puree and vanilla to the milk and stir.(If making savory biscuits then omit vanilla and instead add your favorite spices, maybe onion powder, garlic, red pepper flakes, to flour mixture). These are still savory-sweet, if you stick to original recipe.
  4. Make a well in the center of your dry ingredients, pour in the wet ingredients, and stir together just until completely mixed.
  5. Add oil to your skillet(I just coat the pan), then scoop the batter into the skillet, using a ¼ measuring cup per biscuit. Try and shape the biscuits so they are high when you scoop them out of the measuring cup. (Actually, I whacked the pan to get them out; or you can be more civilized and use a spoon).
  6. Cook for 4 minutes, then flip. Immediately cover the skillet with it's lid (or find something to cover it with) and cook for another 4 minutes.
  7. I didn't have a top so mine were a bit flat, but they still puffed up.
  8. Remove from skillet and let cool about 5 minutes before serving.
  9. If they are not crispy for your liking, or you prefer the centers to be a bit more baked, you can put them into an oven at 350 for a few minutes to crisp them up.
  10. Best eaten warm.
Notes
You can also bake the biscuits in a pre heated 400 degree F oven for about 30 minutes, or until the tops are a deep golden brown. I kept biting into mine to see if they were done. After about 30 minutes of taste testing, and not much biscuit left, I proclaimed them to be delicious!

These freeze well in a zip lock bag. To reheat simply thaw and bake for about 5-8 minutes in a 300 degree oven or until crispy and crunchy again.


Nutrition Info for the Variations
Per Biscuit

Bacon: Fat:8.5grams; Protein: 6.5grams ; Carbs same as original

Blueberry: Carbs:29grams ; Fat and Protein same as original

Chocolate Chips(Enjoy Life Brand): Fat:13 grams ; Carbs:41grams ; Protein:5
Nutrition Information
Serving size: 8 Fat: 4 Carbohydrates: 23 Protein: 2
Recipe by Your Fit Day at http://www.yourfitday.com/gluten-free-rice-flour-pumpkin-skillet-biscuits/