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1
To make Biscuits: Preheat oven to 375F.
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2
Coat large baking sheet with cooking spray.
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3
Whisk together rice flour, chickpea flour, potato starch, sugar, baking powder, salt, and baking soda in large bowl.
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4
Cut butter into flour mixture with pastry blender or two knives until no large pieces remain.
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5
Stir in buttermilk.
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6
Pat dough into flat 1-inch-thick disk on rice flourdusted work surface.
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7
Cut dough into 16 rounds with 2-inch cutter, and place on prepared baking sheet.
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8
Bake 12 to 15 minutes, or until golden-brown on top.
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9
To make Gravy: Pulse chickpeas, paprika, poultry seasoning, onion powder, salt, pepper, and cayenne in food processor 8 times, or until crumbly.
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10
Heat oil in skillet over medium-high heat.
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11
Add chickpea mixture, and saute 3 to 5 minutes, or until fragrant and crisp.
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12
Transfer to plate.
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13
Add butter to skillet, and melt over medium heat.
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14
Whisk in potato starch and chickpea flour, and cook 1 to 2 minutes.
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15
Gradually whisk in milk, and cook 3 to 5 minutes, or until sauce is thickened, whisking constantly.
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16
Stir in chickpea mixture.
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17
Season with salt and pepper, if desired.
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18
To serve: Place 2 Biscuits on each plate.
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19
Ladle 1/4 cup Gravy over top.
