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Buttermilk Drop Biscuits

Photo: Oxmoor House
Hands-on time 15 mins
Total time 27 mins
Yield Serves 12 (serving size: 1 biscuit)
Tapioca flour, white rice flour, and potato starch are lighter, starchier flours that produce a lighter, airier baked good, which is ideal for biscuits. They're also neutral tasting, which allows the flavor of the other ingredients to shine through. These flaky, buttery biscuits are a great addition to the breakfast or dinner table. You can even serve them for dessert: Just slice them in half and fill them with fresh berries and whipped cream.


  • 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

Nutrition Information

  • calories 114
  • fat 4.2 g
  • satfat 1.9 g
  • monofat 1.2 g
  • polyfat 0.6 g
  • protein 1.1 g
  • carbohydrate 18 g
  • fiber 0.5 g
  • cholesterol 6 mg
  • iron 0.3 mg
  • sodium 298 mg
  • calcium 92 mg

How to Make It

  1. Preheat oven to 425°.

  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 425° for 12 minutes or until golden brown. Remove biscuits from baking sheet to a wire rack; cool slightly.

Gluten-Free Baking