I developed this variation of my Flaky Whole Wheat Biscuit
Recipe when getting ready for a potluck celebration at a
friend's home that does not use wheat flour. That evening
I was making stuffed vegetable pockets (pot pies without
the pot) by rolling out the dough, putting a variety of
partially steamed or sautéed vegetables in the center
of one half, then either folding over the dough or topping
some of them with a mushroom sage gravy. The dough was folded
over the edges sealed with a fork. I wasn't sure what the
texture of the Ricey Oat Biscuits would be and realized
that I was taking a chance serving something that was untried.
The results were delicious. The rice oat pastry had a nice
texture and a sweetness because of the grains used.
Ricey Oat No Wheat Biscuits
1 Cup brown rice flour
1 Cup oat flour (rolled oats ground in a blender works into
a fine flour)
2½ Teaspoons baking powder (Rumford doesn't contain
½ Teaspoon sea salt
¼ Cup canola or olive oil
¾ Cup water or soymilk
Combine dry ingredients in a bowl. Add the oil and cut
in well using a pastry cutter or a fork. I usually work
this in until the oil appears to be dispersed evenly thorough
the flour. Pour in the water or soymilk. Use your pastry
cutter to combine. If it looks too wet to knead, add a little
more rice flour and combine. Knead the dough 20 times.
Sprinkle brown rice flour or oat flour onto the surface
before rolling out your dough. I usually just divide the
dough into by hand into eight biscuits, place them on a
cookie sheet, pierce the tops with a fork, and then put
them into the preheated oven. Bake for 10 to 12 minutes.
These biscuits don't get golden brown like flour biscuits,
so be careful not to over bake. If you're not sure if your
biscuits are done, check the bottom of one. Look at the
color, hold it in a towel, and tap the bottom. You should
get a hollow sound.
Serve with your favorite topping or spread.
Patricia C. Coleman is editor
of Beautiful Biscuits, a collection of local biscuit recipes
from the Bloomington, Indiana area. It is scheduled to be
revised with the addition of more unique and tasty biscuit
Look for a call for submissions to Beautiful
Biscuits in the Local Food News, the Green Dove
Classifieds and the local media.