1 cup GF flour (the photo shows millet) [*see tip]
1 cup tapioca starch
1/2 cup Sweet Rice Flour
1 T. baking powder
1 1/2 ts. xanthum gum
1 1/2 ts. sugar
1/2 ts. baking soda
1/2 ts. salt
1/2 cup chilled butter* [*see tip]
1 1/4 cup buttermilk* [*see tip]
* Chilled butter – save the effort of cutting chilled butter into dry ingredients by freezing the butter and quickly grating it into the recipe
* Buttermilk – add 2 T. lemon juice or vinegar to regular milk. Let stand until thickened.
Combine dry ingredients.
*A blend with some Amaranth would result in a more golden color
Cut in butter or add grated butter.
Add buttermilk and stir until a ball forms. DON’T OVER-MIX.
Turn out onto a well-floured surface. [use a light colored flour]
Pat into a rectangle to 1/2 inch thickness. [about 8″ square]
Cut into 16 pieces.
Arrange on a cookie sheet.
Bake at 385 for 15-20 minutes, until they feel firm to the touch and are golden.
For extra richness copy Red Lobster’s idea and brush the hot biscuits with melted butter!
1 T. dried dill
½ c. grated cheddar
1/2 c. grated cheddar
1/4 ts. cayenne pepper
½ ts. dry mustard