The buttermilk and orange add a tangy citrusy flavor to these lightly sweetened biscuits. Serve them warm for breakfast.
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.
Gluten-Free Baking