How to make it

  • 1. Preheat the oven to 425 degrees. Grease a baking sheet.
  • 2. In a medium bowl, combine the tapioca flour, sweet rice flour, white rice flour, potato starch, cornstarch, xanthan gum, baking powder, baking soda, sugar and salt. Stir with a whisk to blend.
  • 3. Using your fingers, a pastry blender, or two dinner knives, rub or cut the shortening and butter into the dry ingredients until the mixture is coarse and crumbly. Add the buttermilk and stir just until the dry ingredients are moistened.
  • 4. Drop ¼-cup mounds of dough 2 inches apart on the prepared pan. Bake for 10 to 12 minutes or until golden brown. Remove from the oven and let cool slightly. Serve warm.

Reviews & Comments 2

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  • Kginn711 6 years ago
    I made these biscuits today, and they were perfect! I've tried at least six different gf biscuit recipes in the past year, these are by far the best. They taste better than I remember the gluten ones tasting! Thank you so much for sharing.
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  • cannonized 10 years ago
    I just got this recipe and tried it. I switched the butter/margerine for coconut oil but this made the center very wet. I'll have to try it with less or a different substitute for dairy. I also used nut milk and vinegar rather than buttermilk. Inspite of not being perfect they were quickly eaten by my family. I plan to keep working on the variations to make it gluten and dairy free.
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