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
How to Make It
Preheat oven to 425°.
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.
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.
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