GF Buttermilk Biscuits

 

3/4 cup Brown Rice Flour mix

1/4 cup sweet rice flour

2 tsp granulated sugar

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp xanthan gum

1 tbsp buttermilk powder

1/4 tsp salt

5 tbsp cold butter cut into five pieces

1 large egg white

3 tbsp water

 

 

1. Preheat oven to 450 degrees F. Grease small baking sheet with cooking spray.

 

2. Mix brown rice flour, sweet rice flour, sugar, baking powder, baking soda, xanthan gum, buttermilk powder and salt in large bowl. Cut butter into rice flour mixture until it resembles coarse crumbs. Place in a smaller bowl. 

 

3. Use the same large bowl, place egg white in bowl and beat with an electric mixer until very frothy. Place rice flour mixture and water in egg white and beat for 1 minute.

 

4. Turn dough onto a board that has been dusted with rice flour and pat into a 1/4-inch thick circle. Using a 2-inch cutter cut out five rounds, reshaping dough scraps. Place biscuits on baking sheet.

 

5. Turn oven temp down to 400 degrees F, and bake biscuits for 12 minutes or until lightly brown. 



 

 

6. Biscuits can be stored in air tight container in fridge for 2 days. Reheat in oven and not microwave.