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.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
15 mins
total:
27 mins
Yield:
Serves 12 (serving size: 1 biscuit)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Source

Gluten-Free Baking

Nutrition Facts

114 calories; fat 4.2g; saturated fat 1.9g; mono fat 1.2g; poly fat 0.6g; protein 1.1g; carbohydrates 18g; fiber 0.5g; cholesterol 6mg; iron 0.3mg; sodium 298mg; calcium 92mg.
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