Gluten-Free Slow-Cooker Cinnamon Raisin Biscuits
Who ever thought you could make gluten-free biscuits in the slow cooker? Well you can, and they turn out light and soft with a perfect crumb! To prevent the biscuits on the edge from browning too quickly, line the slow cooker with parchment paper.
Serves: 9Hands-on: 20 minutesTotal: 2 hours 50 minutesDifficulty: Medium
- 1 cup brown rice flour
- 1 cup arrowroot starch
- 1 Tbsp. baking powder
- 1 tsp. xanthan gum
- ½ tsp. salt
- ⅓ cup granulated sugar
- ½ tsp. ground cinnamon
- ⅓ cup gluten-free vegetable shortening
- 2 large eggs
- ¾ cup whole milk
- ½ cup raisins
- In a large bowl, whisk together the brown rice flour, arrowroot starch, baking powder, xanthan gum, salt, sugar, and cinnamon.
- Cut in the vegetable shortening using a fork and knife until it resembles small peas within the flour mixture.
- In a small bowl, whisk together the eggs and milk. Pour into the flour mixture and mix with a fork to combine until the dough is like a very thick, sticky cake batter. Fold in the raisins.
- Grease a 4-quart slow cooker and/or line with parchment paper.
- Drop biscuit dough in balls about the size of a golf ball into the bottom of the slow cooker. The biscuits will touch each other and may fit quite snugly.
- Cover the slow cooker and vent the lid with the handle of a wooden spoon or a chopstick. Cook the biscuits on high for about 2–2½ hours or on low for about 4–4½ hours. Biscuits around the edge of the slow cooker will be browner than those in the center. The biscuits should have doubled in size during cooking. The biscuits are done when a toothpick inserted in the center of the middle biscuit comes out clean.
- Turn the slow cooker off and remove the insert to a heat-safe surface such as the stovetop or on top of potholders. Allow the biscuits to cool for several minutes before removing from the slow cooker insert. They will “pull-apart” individually.