Great for mini sandwiches, breakfast, with chili and so much more. These turned out fluffy and not crumbly. Perfect!!
Ingreadents:
3/4 cup Flour Blend*
3/4 cup Potato Starch
4 teaspoons Sugar
1 Tablespoon Baking Powder
2 teaspoons Xanthan Gum
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/3 cup Butter (shortening, Crisco or real butter)
2/3 cup Buttermilk (quick buttermilk**)
Rice flour for dusting
Milk for brushing
Method: Pre-heat oven to 375 degrees Fahrenheit. Blend together the flour, potato starch, sugar, baking soda, baking powder, xanthan gum and salt. I used a stand mixer with the paddle attachment but you can use a food processor or by hand. Blend in the butter until it resembles course cornmeal. Slowly add the buttermilk until the mix is just moist. The mix will be sticky. Dust your surface with rice flour. Drop the dough onto the surface and with a floured hand pat the dough into a 1 inch thick round. Line a cookie sheet with foil. Spray the foil with cooking spray and dust with rice flour. With circle cutter, cut out your biscuits and place on the prepared cookie sheet. Brush the tops of the biscuits with a little milk. Bake for 10-15 minutes or until light golden crust, turn the pan halfway through baking. Makes 12.
*Flour Blend- 1 1/2 cup Sorhgum Flour, 1 1/2 Potato Starch, 1 cup Tapioca Starch mixed together.
**Quick Buttermilk- 1 Tablespoon Apple Cider Vinegar and enough milk to equal 2/3 cup of liquid, set aside for 10 minutes so it will thicken a little.
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