⅔ cup milk or unsweetened almond milk*
1 teaspoon vinegar*
½ cup rice flour
¼ cup cornstarch
¼ tapioca flour
¼ cup potato starch
¼ cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon guar gum
¼ teaspoon salt
⅓ cup COLD butter, cut into ½-inch pieces
¼ cup jam (apricot, strawberry, or raspberry)

  • Preheat oven to 400 degrees.
  • Pour milk into a 1-cup measuring cup. Add vinegar, stirring to blend; set aside. (Mixture will appear curdled.)
  • In a food processor, combine rice flour, cornstarch, tapioca flour, potato starch, sugar, baking powder, baking soda, guar gum, and salt. Pulse 1 to 2 times to blend.
  • Remove lid from the food processor and arrange butter pieces around the bowl, coating each piece with flour. Pulse 7 to 8 times or until mixture resembles coarse cornmeal.
  • Pour milk mixture through the feed tube and process until dough is combined. DO NOT OVERMIX. Let dough rest for 5 minutes.
  • Coat hands with tapioca flour. Divide dough evenly into 10 pieces. Roll each piece into a ball and place on a parchment-lined baking sheet, approximately 2 to 3 inches apart.
  • Make a large indention in the center, being careful not to press through the bottom.
  • Spoon approximately ¾ teaspoon jam into the center. Bake for 15 minutes or until golden brown.
  • Place warm biscuits on a wire cooling rack. Cool biscuits for 5 minutes before glazing.
  • Yields 10 Fruit-Filled Biscuits.

*⅔ cup buttermilk may be substituted in place of milk and vinegar mixture.

1 cup powdered sugar
4 ½ teaspoons warm water
1 teaspoon vanilla extract

  • In a small mixing bowl, add powdered sugar, water, and vanilla extract; beat with a wire whisk until smooth.
  • Pour glaze into a quart-size zip lock plastic freezer bag. Seal.
  • Snip a tiny hole in the bottom corner of the bag.
  • Pipe glaze over warm biscuit while on the cooling rack.
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Fruit-Filled Biscuits
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