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

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary test

hands-on:
11 mins
total:
41 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, 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.

Source

Gluten-Free Baking

Nutrition Facts

146 calories; fat 4.5g; saturated fat 1.9g; mono fat 1.3g; poly fat 0.8g; protein 1.2g; carbohydrates 26g; fiber 0.7g; cholesterol 6mg; iron 0.3mg; sodium 299mg; calcium 104mg.
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