Gluten-free Sourdough Stovetop Biscuits
The hearty texture of these biscuits is much more reminiscent of a whole-grain wheat biscuit. They are, however, made in English muffin rings on the stove top then finished in the oven. They are delicious, whatever you call them.
If you do not have English muffin rings, use greased wide-mouth canning rings.
⅓ cup milk
½ teaspoon salt
⅓ cup fresh brown rice sourdough starter
¼ cup ground flax seed
⅓ cup millet flour
¼ cup potato flour
2 tablespoons + 2 teaspoons oat flour
¼ teaspoon baking soda
Beat egg and milk together in a medium-size mixing bowl. Mix in all other ingredients except baking soda. Cover and place dough in a warm place to sour for 2-8 hours.
Preheat oven to 350°F.
Once the dough is soured, heat a skillet on very low heat. Sprinkle baking soda over dough and quickly mix in. Place greased English muffin rings in preheated skillet.
Fill rings halfway full with dough. Cook 5-10 minutes, or until golden brown on the bottom. Carefully flip and cook another 5-7 minutes.
Once muffins are golden brown on both sides, transfer muffins to a baking sheet in the oven to finish cooking an additional 5-10 minutes.
Serve with butter or your favorite toppings.
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