Ham and Cheese Biscuits {traditional and gluten free recipes}
Servings: 12 large biscuits
Ingredients
  • 1 1/2 cups brown rice flour additional 1/4 cup as needed *
  • 1/2 cup oat flour *
  • 1/3 cup tapioca starch *
  • 1/4 cup potato starch *
  • 2 teaspoons xanthan gum *
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 cup butter cold and grated
  • 1 cup milk
  • 1 extra large egg
  • 2 cups shredded cheddar cheese
  • 1 cup finely diced cooked ham
  • 1/4 cup very thinly sliced green onions
  • * If you are not in need of a gluten free recipe you can substitute a total of 2 1/2 cups all purpose flour for the items marked with an *
Instructions
  1. Preheat the oven to 450 degrees. Stir together 1 1/2 cups brown rice flour with all other dry ingredients. Grate the butter into the dry ingredients and stir lightly to combine. Cut in the cold butter pieces until the mixture resembles a course meal with little pea size or smaller lumps throughout. (I find it easiest to use a pastry blender for this task.)
  2. Whisk the egg into the milk and then pour into the dry ingredients in the mixing bowl. Stir just long enough to combine. The mixture should be somewhat dry and just a tiny bit sticky at this point. Add the ham, cheese and onions and stir or press lightly with your hands to combine.
  3. Sprinkle a tablespoon of flour onto a countertop or a pastry mat. (See COOK'S NOTE above.) Dump the dough out onto this surface and sprinkle a half tablespoon or so of flour across the top of the dough. Lightly press the dough with your hands to flatten it until it is about 1" thickness. Add just a sprinkling more flour as needed, to make sure the dough isn't too sticky.
  4. Use a biscuit cutter, round cookie cutter or drinking glass to cut the biscuit shapes out of the dough. You can also shape them with  your hands, if that is more your style. Place the cut biscuits on a parchment or silpat lined baking sheet. Press the remaining bits of dough into a biscuit shape with your hands. 
  5.  
  6. Bake for 16-18 minutes, until the bottom of the biscuits are lightly browned. The tops of these biscuits will not brown very much at all, although the pieces of cheese in the dough should toast nicely. Remove from the oven and transfer to a basket or cooling rack. Enjoy!
Notes

I almost always roll out my biscuits on an old fashioned tea towel, the same way my mother and grandmother did it. I sprinkle the towel with a couple tablespoons of flour and then dump the biscuit dough from the bowl into the center of the towel. Lift the sides of the towel and press into the dough with the lightly floured towel. Press lightly to combine the dough (and the fillings) without actually "kneading" the dough too much. Pat the dough into a flat round shape and cut into biscuits.
FREEZER MEAL: When the biscuits are completely cool, transfer them to a freezer safe Ziploc bag and remove as much air as possible. Freeze until ready to eat. Reheat in the microwave or thaw at room temperature.