recipe: Gluten-Free Potato Oat Biscuits

The first time I made this recipe, I used 2 cups goat milk kefir and 3 tbsp butter. My biscuits came out looking a little flat and more like soft scones or cookies, but were pretty tasty. I'm looking forward to eating them with some sliced gouda. I've made some updates to the proportions of this recipe with the hope that the dough will be less liquidy and will be trying to make it again in a few days. I suspect fluffier biscuits may require some more baking soda, not sure yet. I will have to fiddle around with all of it until I get everything just right.

• 3 Cups Organic Oat Flour
• 1 3/4 Cups Goat Milk Kefir (if you don't like a slight goaty taste use buttermilk or cow milk kefir)
• 1 ½ Teaspoons Unrefined Sea Salt (see sources)
• 2 Teaspoons Baking Soda
• 2 Tablespoons Organic Butter from Grassfed Cows 
• 1/2 cup mashed potatoes (these potatoes were literally just mashed, nothing in them but one could probably use mashed potatoes that have had the full treatment as well)

Instructions:

1. MIx 3 cups oat flour with 1 3/4 cups Kefir until the flour and milk are well blended. Let sit 7 hours or so covered.
2. Preheat your oven to 350 º F. 
3. Mix in the butter, 2 teaspoons baking soda, 1/2 cup mashed potatoes and 1 1/2 teaspoons salt in with your soaked flour, thoroughly.
4. Use a large spoon or 1/4 cup measuring cup to drop biscuits onto a greased cookie sheet.
5. Bake at 350 º F for about 20 to 25 mins (possibly 30 depending on your oven)