Buttermilk Biscuits (page 44)

  • 1 ½ Cups Rice flour
  • 1 Cup Oat flour or Tapioca flour
  • 1 teaspoon Xanthan Gum
  • 4 teaspoons Baking Powder
  • 1 Tablespoons Sugar
  • 1 teaspoon Salt
  • 3 Tablespoons Butter, chilled, cut into peices
  • 3 Tablespoons Shortening
  • 1 to 1 ¼ Cup Buttermilk
  • 2 Tablespoons Butter, melted

Preheat oven 450.
Prepare baking sheet with baking spray.
Sift flours, baking powder, sugar and salt in large bowl.
Cut chilled butter and shortening into flour mixture, with mixer or paster blender, or until pieces size of peas.
Stir in buttermilk to moisten flour mixture. Dough will be sticky.
Turn dough onto floured (rice) surface.
Knead into ball, roll out to thickness of 3/4 inch.
Using 2 1/2 inch round cutter cut dough. Re roll as necessary. 
Place biscuits 2 inches apart on baking sheet.
For soft side biscuits place close together, as in round pan.
Bake 13-15 minutes until biscuits lightly browned. 
Brush tops with melted butter.

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