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Rice Flour Drop Biscuits
Rice Flour Drop Biscuits
Ingredients
- 1 ⅓ cups brown rice flour
- ½ cup tapioca or potato flour
- 1 teaspoon kelp
- 4 tablespoons butter or GOOD oil (olive, hazelnut, sesame)
- ¾ cup pure water
- 1 tablespoon arrowroot flour
- 1 tablespoon home-made potassium baking powder
Directions
Stir dry ingredients into food processor, add butter, process then add water and process into dough (be careful not to over process). Drop into oiled muffin cups. Bake at 425 degrees for 15 minutes or until golden tops to puffy biscuits. Turn heat down to 375 degrees if using a convection oven.
Published in the PPNF Nutrition Journal
Spring 1993 | Volume 17, Number 1
Copyright © 1993 Price-Pottenger Nutrition Foundation, Inc.®
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