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.
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.
Gluten-Free Baking
