Photo: Oxmoor House
Hands-on Time
10 Mins
Total Time
22 Mins
Serves 12 (serving size: 1 biscuit)

These warm and garlicky biscuits are just right served with a steaming bowl of gluten-free New England clam chowder.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

To prepare biscuits, weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, baking powder, 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. Stir in cheese and parsley. Add buttermilk; stir just until moist.

Step 3

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.

Step 4

While biscuits bake, combine melted butter and garlic powder in a small bowl; stir with a whisk.

Step 5

Remove biscuits from baking sheet to a wire rack; brush with garlic butter. Cool slightly.

Gluten-Free Baking

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