Great Meals for a Change

Buttermilk Biscuits - Gluten Free

Moist and flakey magic biscuits without wheat

Ingredients:

• ½ cup sorghum flour
• ½ cup tapioca starch
• ½ cup potato starch
• ½ cup sweet rice flour
• 1 ½ tsp baking powder
• ½ tsp xanthan gum
• 1 ¼ tsp salt
• 4 tbsp butter
• 1 egg white
• ¾ cup buttermilk or milk
Topping:
• 1 large egg, lightly beaten with 1 tbsp milk

Instructions:

• Preheat the oven to 450°. Sift all the flours, baking powder, and salt together into a large bowl and mix well.
• Cut the butter into small pieces and drop them into the flour mixture. Using a pastry blender/ cutter (or two forks) cut the butter into the flours. You should have a good blend, with the butter the size of small peas, by the end.
• Lightly froth up the egg white with a fork or small whisk to add some air and volume.
• Pour the egg white and the buttermilk into the dry mixture. Stir them in slowly with a rubber spatula, taking care to not overwork the dough. When the liquids are incorporated into the flours, stop stirring. Bring it all together with your hands.
• Drop small balls of the biscuit dough onto an ungreased cookie sheet. (keep them small, about the size of a plum, to help the middles bake through.) Slide the tray into the oven.
• Bake the biscuits for about 20 to 25 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.