GFCF Buttermilk Biscuits

We recently found a biscuit recipe that we absolutely love. It's hard to believe they are gluten & dairy free and my husband even loves them. This recipe has been adapted from the Gluten Free Every Day cookbook by Rob Landolphi.

GFCF Buttermilk Biscuits

1 1/4 c. tapioca flour

1/2 c. sorghum flour

1/2 c. brown rice flour

3/4 c. potato starch

1 1/2 tsp. xanthan gum

4 tsp. baking powder

1 1/2 tsp. baking soda

1/2 tsp. sugar

1 tsp. sea salt

1/3 c. palm oil shortening

1/4 c. dairy free margarine

3/4 c. unsweetened rice milk

3/4 c. unsweetened coconut milk

1 Tbsp. apple cider vinegar

• Preheat oven to 425 degrees. Lightly grease a baking sheet with palm oil shortening.
• In a medium bowl, combine the tapioca flour, sorghum flour, brown rice flour, potato starch, xanthan gum, baking powder, baking soda, sugar and sea salt. Stir with a whisk to blend.
• Using two dinner knives, cut the shortening and dairy free margarine into the dry ingredients. Cut the through the mixture with a pastry blender until the mixture is coarse and crumbly.
• Mix together the rice milk, coconut & apple cider vinegar to create "buttermilk". Add to dry ingredients and stir just until moistened.
• Drop by 1/4 cup mounds on baking sheet, 2 inches apart. Bake for 10-12 minutes or until golden brown. Remove from the oven and let them cool slightly. Serve warm.
• Makes 16 biscuits

These are wonderful with coconut oil, honey or fresh preserves. It was even suggested that they would be perfect fore gluten-free strawberry shortcake. Happy baking!