Name: Orange-Poppy Biscuits
Total time: 41 min
Yield: Serves 12 (serving size: 1 biscuit)
Ingredients: 3.15 ounces tapioca flour (about 3/4 cup); 2 ⅔ 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 ½ teaspoons xanthan gum; 1 teaspoon baking soda; ¼ teaspoon salt; 2 tablespoons vegetable shortening; 2 tablespoons chilled unsalted butter, cut into small pieces; 1 cup low-fat buttermilk; ½ cup powdered sugar; 1 tablespoon fresh orange juice

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.

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Orange-Poppy Biscuits

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