An original recipe (and photo) by Celiac Teen Lauren McMillan (celiacteen.com) who says this is one of her favourite recipes. It’s a great base for all sorts of biscuits; try adding grated cheese and herbs, or fresh or frozen berries and grated lemon zest.
1 c. millet flour
1 c. tapioca flour
1/2 c. sweet rice flour
1-1/2 t. xanthan gum
1-1/2 t. sugar
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 c. unsalted butter, cubed and frozen
1-1/4 c. buttermilk
Preheat the oven to 425°F. In a medium bowl, whisk together the dry ingredients. Cut in the butter with a pastry blender until the mixture is the size of small peas.
Add the buttermilk and stir just until the mixture comes together. Turn the dough out onto a well-floured surface (I use sweet rice flour), and pat into a rectangle that’s about 1-inch high. Cut into 8 squares.
Place the squares on a baking sheet lined with parchment and bake for 10 to 15 minutes, until golden. Makes 8 biscuits.