Gluten Free Skillet Biscuits (pan bannock)

makes 4 biscuits

1/3 cup brown rice flour
3/8 cup cornstarch, potato, or tapioca starch
1/8 cup chickpea flour, Sorghum or soy or flour
3/8 teaspoon baking powder
3/8 teaspoon salt
1/3 teaspoon baking soda
3/8 teaspoon xanthan gum
1/8 cup buttermilk powder
1/4 tablespoon powdered egg white (or meringue powder)
1/4 stick butter (chilled in the freezer until quite firm)
1/3 cup cold water (more for drop biscuits)

OR

1 cup gluten free biscuit mix (see pages for recipe)

OR

1 cup gluten free Bisquick® mix

Preheat your oven to 350°F.

sift all dry ingredients together

Cut or shred cold butter into biscuit mix.

Add water mix until moisture is absorbed

Heat non-stick skillet to medium.

Using 2 large spoons pick up enough dough for one biscuit and using second spoon scrape to drop the dough into the skillet. Wet your fingers and gently press biscuits down to flatten the top.

Cook until bottom has a golden colour (about 2 minutes) turn the biscuits and turn down heat to minimum, cover and let biscuits cook for 10-15 min.

Notes:
For Fry Bread make larger and flatter and fry with lard or prefered fat in a heavy frying pan.

For camp fire Bannock make larger and flatter and wrap around sturdy stick pin with small sticks or scewers to hold firm and bake over hot coals

You can also cook them in a George Foreman grill or sandwich press but cut cooking time in half because you have heat top and bottom.