I just found the most fantastic biscuit recipe. I've never been able to get one to work very well. I got it from this link and made a few adaptations: http://iamglutenfree.blogspot.com/2010/10/most-amazing-biscuits-gluten-free-egg.html
1 1/2c. flour of your choice (I used brown rice and coconut)
1/4 c. potato starch
1/4 c. tapioca starch
1 tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp sugar
1 tsp salt
2/3 c. rice milk + 1 tbsp lemon juice (or milk of your choice)
1/4 c. unsweetened applesauce
1/4 c. oil
Line a baking sheet with parchment paper and preheat oven to 450 degrees. Add lemon juice to milk and set aside. Mix dry ingredients together in a large bowl. Form a hole in the center of the mixture and add liquid ingredients to the "hole". With a spoon (not a whisk or the batter will get stuck inside) slowly stir dry ingredients into the liquid until fully mixed. Batter will be very thick. With a 1/4 cup measuring cup form biscuits and place them on the prepared pan. Bake for 12 minutes. For me this recipe made 10 biscuits.
This can be really fattening, but in our house that is a good thing. My kids do not get enough calories so we are looking for many ways to increase their calorie intake and get them growing again. You can use less grease if this is too much for your taste.
1 lb ground sausage
abt 1 cup milk
abt 1/4 c potato flour
herbs of your choice
Cook 1lb ground sausage in a frying pan. remove the sausage with a slotted spoon and set aside. Using about 3tbsp leftover grease (to desired taste and fat content). Add milk and heat. Slowly add potato flour, stirring constantly until desired thickness. Add about 1/4-1/2 tsp salt and ground pepper to taste. The sausage should add plenty of flavor, but if not add herbs of your own to enhance flavor. Add some of the sausage back in if desired.
I don't like using rice milk in my potatoes so I usually pull some potatoes out after they have been boiled for my dairy-intolerant kids and use cow's or goat's milk for the rest of us.
Boil potatoes until tender (at least 1 potato per person). Drain. For dairy-intolerant kids add rice milk and dairy-free butter substitute and mash until creamy. For dairy-eaters add sour cream and milk to taste. You could also use plain yogurt. Serve with gravy and biscuits. Enjoy!