… the best Gluten-free biscuits!

Ingredients

• 3/4 cup cornstarch
• 1/4 cup sweet rice flour
• 1/2 cup millet flour
• 1/2 cup brown rice flour
• 1 1/4 tsp xantham gum
• 1/2 tsp sea salt
• 3 tsp baking powder
• 1 tsp baking soda
• 1 stick butter (substitute Earth Balance shortening to make dairy-free)
• 1 cup buttermilk (substitute 1 cup clabbered almond milk to make dairy-free)

Instructions

1. Preheat oven to 425 degrees F.
2. Combine all the dry ingredients in a medium bowl, mixing well with a whisk to combine. Cut in the butter with a pastry cutter or two knives, until the mixture resembles oatmeal. Some slightly larger pieces of shortening are good.
3. Add the buttermilk and mix with a spatula until just moistened and the mixture comes together. Dust a silpat mat (or plastic wrap coated countertop with sweet rice flour, turn out the dough onto the silpat, and give it a couple of turns, kneading very lightly. The dough will feel very soft and moist — resist the urge to add more flour!
4. Pat the dough out with floured hands to 3/4" thick, and cut into 3-inch biscuits. Place the biscuits on a parchment lined baking sheet.
5. Bake at 425 degrees for 20-22 minutes. Let cool at least 15 minutes before eating.