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Orange-Poppy Biscuits

Photo: Oxmoor House
Hands-on time 11 mins
Total time 41 mins
Yield Serves 12 (serving size: 1 biscuit)
The buttermilk and orange add a tangy citrusy flavor to these lightly sweetened biscuits. Serve them warm for breakfast.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Gluten-Free Baking