Name: Gluten Free Biscuits
Yield: 6
Ingredients: 1 cup brown rice Flour; 3/4 cup tapioca flour; 1/2 teaspoon salt; 1 teaspoon xanthan gum; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 tbsp “sugar”; 1/2 cup cold butter; 1/2 cup buttermilk; Instructions:; Lightly grease a baking sheet, or line it with parchment.; Whisk together the flour, salt, xanthan gum, baking powder, and baking soda.; Cut in the butter until it's in chunks about the size of a nickel.; Stir together the buttermilk and honey and add, all at once, to the dry ingredients. Stir until the dough comes together with only a few dry crumbs remaining. Turn the dough out onto a piece of parchment or waxed paper that's been dusted with a little cornstarch.; Use the paper to fold the dough over on itself eight times, patting it to a thickness of 1/2" between folds.; After the last fold, pat the dough 1/2" thick, and cut with a 2 1/2" biscuit cutter. Stack the scraps on top of each other and pat down again, repeating the cutting process until all of the dough is used.; Place the cut biscuits on the prepared baking sheet, and place them in the freezer while you preheat the oven to 425Â°F.; When the oven is hot, bake for 15 minutes, until the tops are golden brown. Remove from the oven and serve warm.; Yield: 9 medium (2 1/2") biscuits.

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@wraywrancher

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1 cup brown rice Flour

3/4 cup tapioca flour

1/2 teaspoon salt

1 teaspoon xanthan gum

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tbsp “sugar”

1/2 cup cold butter

1/2 cup buttermilk

Instructions

Lightly grease a baking sheet, or line it with parchment.

Whisk together the flour, salt, xanthan gum, baking powder, and baking soda.

Cut in the butter until it's in chunks about the size of a nickel.

Stir together the buttermilk and honey and add, all at once, to the dry ingredients. Stir until the dough comes together with only a few dry crumbs remaining. Turn the dough out onto a piece of parchment or waxed paper that's been dusted with a little cornstarch.

Use the paper to fold the dough over on itself eight times, patting it to a thickness of 1/2" between folds.

After the last fold, pat the dough 1/2" thick, and cut with a 2 1/2" biscuit cutter. Stack the scraps on top of each other and pat down again, repeating the cutting process until all of the dough is used.

Place the cut biscuits on the prepared baking sheet, and place them in the freezer while you preheat the oven to 425Â°F.

When the oven is hot, bake for 15 minutes, until the tops are golden brown. Remove from the oven and serve warm.

Yield: 9 medium (2 1/2") biscuits.

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Nutrition Facts

Calories

300kcal

15%
Fat

16g

24%
Saturated Fat

10g

50%
Carbohydrates

33g

11%
Fiber

2g

8%
Sugar

4g

8%
Protein

4g

8%
Cholesterol

30mg

10%
Sodium

300mg

12%

Percent Daily Values are based on a 2,000 calorie diet.

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Gluten Free Biscuits

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Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

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