Buttermilk Drop Biscuits
11 ingredients
3 steps
Ingredients
- 3.15 ounces tapioca flour (about 3/4 cup)
- 2.6 ounces white rice flour (about 1/2 cup)
- 2.6 ounces potato starch (about 1/2 cup)
- 1 tablespoon baking powder
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 tablespoons vegetable shortening
- 2 tablespoons chilled unsalted butter, cut into small pieces
- 1 cup low-fat buttermilk
Directions
-
1Preheat oven to 425°.
-
2Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, baking powder, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk; cut in shortening and butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
-
3Drop dough by 1/4 cupfuls 2 inches apart onto a baking sheet lined with parchment paper. Bake at 425° for 12 minutes or until golden brown. Remove biscuits from baking sheet to a wire rack; cool slightly.
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