Recipe: Biscuits (GF, DF)

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If you go asking for a biscuit in New Zealand, you’ll likely end up with a TimTam or maybe a snickerdoodle or even a gingernut, but you probably won’t have something you’d like to eat with chicken soup. This recipe is the one you want if you’ve got a cold rainy day (break out the tea and blackberry jam) or a hankering for biscuits and gravy or you’re making a supper of soup and biscuits with your oldest daughter.

Sunday soup has been a long-standing tradition in our household; I think when I read of Adam Gopnik’s habit of making a Sunday soup in sufficient quantity to stretch to weekday lunches we began to make large batches of soup, intentionally simmering ourselves into leftover-land. Over the past few months I’ve often thought wistfully of my capacious stockpot back in WA.

The biggest pot in the kitchen here is the crockpot, which right now is simmering away some chicken soup (which, knock on wood, will take care of this lingering bug we’ve been passing around) to go with these little biscuit babies:

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Biscuits (GF, DF)

1 c almond flour
1 c tapioca starch
1 c rice flour
2 tsp baking powder
2 tsp salt
1 Tbsp sugar
3 eggs, well-beaten
2 Tbsp olive oil
2 tsp vinegar

Beat eggs and add vinegar and olive oil to their bowl. Mix dry ingredients in separate bowl, then stir in egg mixture and mix well. Form balls and bake on parchment paper at 375 for 12 minutes. (This recipe makes 18 mini-biscuits.)

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