The other night we had one of our family’s favorite dinners, and an often requested one by my little girl – Cauliflower-Broccoli Soup . Generally, we enjoy this with some tasty crackers or some type of bread, but because of the detox we are on, those are not an option right now. I really wanted more than just the soup, so I started searching through my gluten-free cookbook. After reading through several yummy sounding recipes, I settled on this one. I was strapped for time, and these sounded like they would be quick, and not too difficult. Otherwise, I don’t know that I ever would have tried this recipe, but I’m glad I did! These gluten-free potato griddle biscuits are a little different from what we’re used to, a touch bland, but they are really good and they pared well with the soup!
I did have to tweak the original recipe just a little in order to suit our detox. Here is what I made.
Potato Griddle Biscuits
1 large potato
2 Tablespoons non-dairy milk (I used almond milk)
2/3 cup brown rice flour
pinch of salt
1 teaspoon gluten-free baking powder
1/2 teaspoon dried basil
1 egg, beaten
a little olive oil for cooking
Cut potato into roughly 1/2 inch cubes and boil in water until soft. Drain and mash the potato with the non-dairy milk until smooth. Add in the flour, baking powder, salt, basil, and beaten egg. Mix together until it forms a soft ball of dough. This will be very soft, but should not be sticky. If it is sticky, add more flour.
Dust a surface with additional brown rice flour and pat the ball into a nice flat circle approximately 1/4 inch thick, and then cut into 8 triangles.
While you are working the dough, heat a griddle or skillet to medium heat. When ready to cook the biscuits, brush the griddle with olive oil. Place triangle biscuits on the hot griddle and cook for 2-3 minutes on each side or until nice and golden brown.
Remove from heat and enjoy! I can imagine these would pare well with many things. They were a perfect addition to our soup, and would be great with breakfast to go along with an omelet, or even as a hors d’oeuvre with a nice strong cheese.