Orange-Poppy Biscuits

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Orange-Poppy Biscuits
Photo: Oxmoor House
The buttermilk and orange add a tangy citrusy flavor to these lightly sweetened biscuits. Serve them warm for breakfast.
Serves 12 (serving size: 1 biscuit)


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3.15 ounces tapioca flour (about 3/4 cup)
2.6 ounces white rice flour (about 1/2 cup)
1.7 ounces potato starch (about 1/3 cup)
1.4 ounces cornstarch (about 1/3 cup)
1 tablespoon granulated sugar
1 tablespoon baking powder
1 tablespoon poppy seeds
1 tablespoon grated orange rind
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons vegetable shortening
2 tablespoons chilled unsalted butter, cut into small pieces
1 cup low-fat buttermilk
1/2 cup powdered sugar
1 tablespoon fresh orange juice


Hands-on: 11 Minutes
Total: 41 Minutes

1. Preheat oven to 425°.

2. Weigh or lightly spoon flours, potato starch, and cornstarch into dry measuring cups; level with a knife. Combine flours, potato starch, cornstarch, granulated sugar, and next 6 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 425° for 10 minutes or until lightly browned. Remove biscuits from baking sheet to a wire rack; cool.

4. Combine powdered sugar and orange juice in a small bowl. Drizzle over biscuits.

Created date

September 2014

Nutritional Information

Calories 146
Fat 4.5 g
Satfat 1.9 g
Monofat 1.3 g
Polyfat 0.8 g
Protein 1.2 g
Carbohydrate 26 g
Fiber 0.7 g
Cholesterol 6 mg
Iron 0.3 mg
Sodium 299 mg
Calcium 104 mg