Orange-Poppy Biscuits

16 ingredients
4 steps

Ingredients

  • 3.15 ounces tapioca flour (about 3/4 cup)
  • 2.6 ounces white rice flour (about 1/2 cup)
  • 1.7 ounces potato starch (about 1/3 cup)
  • 1.4 ounces cornstarch (about 1/3 cup)
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1 tablespoon poppy seeds
  • 1 tablespoon grated orange rind
  • 1 1/2 teaspoons xanthan gum
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable shortening
  • 2 tablespoons chilled unsalted butter, cut into small pieces
  • 1 cup low-fat buttermilk
  • 1/2 cup powdered sugar
  • 1 tablespoon fresh orange juice

Directions

  1. 1
    Preheat oven to 425°.
  2. 2
    Weigh or lightly spoon flours, potato starch, and cornstarch into dry measuring cups; level with a knife. Combine flours, potato starch, cornstarch, granulated sugar, and next 6 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.
  3. 3
    Drop dough by 1/4 cupfuls 2 inches apart onto a baking sheet lined with parchment paper. Bake at 425° for 10 minutes or until lightly browned. Remove biscuits from baking sheet to a wire rack; cool.
  4. 4
    Combine powdered sugar and orange juice in a small bowl. Drizzle over biscuits.

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