Name: Buttermilk Drop Biscuits
Yield: 4 servings
Ingredients: 3.15 ounces tapioca flour (about 3/4 cup); 2.6 ounces white rice flour (about 1/2 cup); 2.6 ounces potato starch (about 1/2 cup); 1 tablespoon baking powder; 1 1/2 teaspoons xanthan gum; 1 teaspoon baking soda; 1 teaspoon sugar; 1/4 teaspoon salt; 2 tablespoons vegetable shortening; 2 tablespoons chilled unsalted butter, cut into small pieces; 1 cup low-fat buttermilk

Servings: persons

3.15 ounces tapioca flour (about 3/4 cup)
2.6 ounces white rice flour (about 1/2 cup)
2.6 ounces potato starch (about 1/2 cup)
1 tablespoon baking powder
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons vegetable shortening
2 tablespoons chilled unsalted butter, cut into small pieces
1 cup low-fat buttermilk

1
Preheat oven to 425u00b0.
2
Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, baking powder, and next 4 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
Drop dough by 1/4 cupfuls 2 inches apart onto a baking sheet lined with parchment paper. Bake at 425u00b0 for 12 minutes or until golden brown. Remove biscuits from baking sheet to a wire rack; cool slightly.

No nutrition data on file — estimate from the ingredient list.

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No specific allergen information. Please check the ingredient list for possible allergens.

Buttermilk Drop Biscuits

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