Gluten Free Buttermilk Biscuits

I have wanted a good biscuit for such a long time.  In fact, I was longing for one.
Well, on the way home from the grocery store I was mulling over in my mind how to make a good biscuit.  And it came to me.
This recipe just popped into my brain!  And so we wrote it down really quick, tried it, and it was WONDERFUL!

They are tender and moist!

So here is the recipe, fresh from my brain. :)


Butter Milk Biscuits

PREHEAT oven to 400º
grease cup cake pans (mini or not) well

In a bowl mix
1 cup brown rice flour
1/2 cup tapioca flour
1 1/4 tsp salt
1 tsp xantham gum
2 tsp baking powder
1 Tlb sugar (optional)

add

1/4 cup cold butter

use a pastry blender and make sure the butter gets
very well blended into the flour mixture.  We did it until it was totally

blended in.  (about 5 minutes)


Add 1 cup of buttermilk.

The dough will be soft but not runny....


Form into balls by or drop by large spoonful into cupcake pans
Bake at 400º until they start to turn slightly golden on top.

I believe it was about 10 minutes.  Do not overcook.


We served them with butter or gluten free sausage. 

Oh, it was wonderful to taste biscuits again!

Another variation:
We made them tonight for dinner, adding 1/2 cup shredded cheddar cheese,
1/2 tsp garlic and then before baking drizzling the tops with garlic butter.
They were wonderful and tasted like the "Cheddar Bay" biscuits that are available
at Red Lobster.

If you use this recipe please drop a comment and tell me if you enjoyed them!