Gluten-Free Buttermilk Biscuits
1/2 cup sorghum flour
1 cup cornstarch
1/2 cup tapioca flour
1 teaspoon xanthan gum (or guar gum)
1/2 teaspoon salt
1 tablespoon baking powder
3 tablespoons butter, cold, diced
3 tablespoons cold vegetable shortening
1 cup buttermilk
2 to 3 tablespoons water (if needed)
Preheat your oven to 425 degrees.
In a large bowl, combine all of the dry ingredients with a whisk to blend. Add the butter and shortening using a pastry cutter or two knives to cut in the butter and shortening until the mixture resembles small peas.
Stir the buttermilk into the dough until it forms a ball. If the mixture is too dry, add a tablespoon of water (or more if needed). Turn the dough onto a flat, smooth surface that's been dusted with tapioca flour and knead until smooth. Form the dough into a disk 1 inch thick and use a round biscuit cutter or cookie cutter to cut 3-inch biscuits. Arrange the biscuits in an ungreased 9 inch cake pan. Bake for 12 to 15 minutes or until golden brown.
recipe from Blackbird Bakery cookbook by Karen Morgan