The buttermilk and orange add a tangy citrusy flavor to these lightly sweetened biscuits. Serve them warm for breakfast.
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
How to Make It
Preheat oven to 425°.
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.
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.
Combine powdered sugar and orange juice in a small bowl. Drizzle over biscuits.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.