Tuesday, January 3, 2012

14 Ratio Rally: Gluten Free Lemon Basil Biscuits

Hi everyone! It's the first Wednesday of the month, and time for a Gluten Free Ratio Rally. This month, biscuits are the food theme we chose to adapt as gluten free. Between hearing commercials for Red Lobster's cheddar biscuits (which I've heard are awful for you, I know they're definitely awful for me!) and avoiding breads at restaurants, I've had some degree of a craving for bread or biscuits. Biscuit ratios by weight are fairly easy to remember, 3:1:2 flour:fat:liquid. Not only that, but this should be a light, savory addition as a side to any dinner with family!

Thank you to Gretchen for hosting this month! Check out her blog kumquat for her sweet buttermilk biscuits. Be sure to check everyone's posts this month:

Amanda | Gluten Free Maui Classic Biscuits and Gravy
Amie Valpone | The Healthy Apple Gluten-Free Wasabi Parsley Biscuits
Caleigh | Gluten Free[k] American Style Biscuits
Caneel | Mama Me Gluten Free Whole Grain Pecan Drop Biscuits
Charissa | Zest Bakery Eggnog Biscuits with Grated Nutmeg
Erin Swing | The Sensitive Epicure Scallion Biscuits with Sausage Gravy
Heather | Discovering the Extraordinary Almond Coconut Tea Biscuits
Jean  | Gluten-Free Doctor Recipes Jammers
Jonathan | The Canary Files Vegan Sesame Shiso Biscuits
Karen | Cooking Gluten Free! Biscuit Template with Dairy Free Substitutions
Lisa | Gluten Free Canteen Fluffy Biscuits, Gluten Free
Mary Fran | FrannyCakes Gluten-Free Espresso Orange Biscuits
Mrs. R | Honey From Flinty Rocks Turkey Pot Pie with Biscuit Topping - Gobbler Cobbler 
Rachel/ The Crispy Cook Hummus in a Biscuit
Silvana Nardone | Silvana's Kitchen Gluten-Free Sausage-n-Cheddar Bialy Biscuits

Servings: 6 biscuits
Active Prep Time: 10 minutes
Inactive Prep Time: 20 minutes
Bake Time: 12 minutes

4 oz white rice flour
3 oz potato starch
2 oz tapioca flour
2 tsp baking powder
1 tsp salt
1/4 tsp black pepper
1 tbsp basil
zest of 1 lemon
3 oz (3/4 stick) of cold butter, cubed
6 oz milk

Preheat the oven to 350F. Line a baking sheet with parchment paper.

In a bowl, mix the flours, powder, salt, pepper, basil, and zest. With a pastry tool or your fingers, work the butter into the flour mix until it has the texture of small pea-shaped balls of flour throughout the dough.

Stir in the milk just until combined, and refrigerate for 20 minutes. Line a cutting board with parchment paper, and lightly flour the paper. Remove from the fridge, and turn over onto the board, and roll out to about 1/4 inch-1/2 inch thickness. Use a biscuit cutter or a round glass to cut out the biscuits, and place them on the baking sheet. Bake for about 12 minutes, and enjoy!


  1. Lemon and Basil sound perfect in this biscuit. I went for the savory biscuit approach too.

  2. Ooh, lemon basil sounds amazing in a biscuit - love the flavor combination! I'll have to try it!

  3. Thanks Rachel and Caneel! I love the combination of lemon and basil in savory dishes, it makes such a good combination of flavors!

  4. I have both out back in the garden and will have to try the combination immediately. :)

  5. These sound great! I like how you have black pepper in there, too.

  6. The flavor combination sounds wonderful! I LOVE lemon!! These sound perfect with a nice bowl of hearty soup... warming and wonderful!

  7. This is what the rally is all about, creativity. lemon and basil, two thoughts of summer on this rainy day.

  8. nice combo! bet the pepper popped the flavors.

  9. I have some extra meyer lemon zest - now I know _exactly_ what to do with it. :) Thank you for sharing, TR!

  10. This sounds like a delicious combo! My mouth has been watering over all these gluten-free rally ratio biscuit recipes! Hope your new year is off to a wonderful start!

  11. Soup sounds like a wonderful idea! I still have a few leftover so I may make some soup to go along with it...

  12. I agree EA! I'm so excited to try many of these recipes!

  13. love this flavor combo, tr! so fresh and light. i'll be remembering this one come spring!