Gluten-free Buttermilk Biscuits


1 1/2 c. brown rice flour
3/4 c. buckwheat flour
1/2 c. arrowroot
1/4 c. tapioca starch
1/2 T. ground chia seeds
6 T. butter, chilled
4 T. non-hydrogenated palm shortening, chilled
1 T. honey
1 1/4 c. buttermilk
1 heaping T. baking powder
1/2 tsp. baking soda
1/2 tsp. real salt


About 8-10 hours before serving, mix together flours in a glass bowl (can grind your own in a Vita-mix, just make sure they are cool). Cut in butter and shortening until it is the size of large peas. Mix in honey and buttermilk, cover with a towel, and place in refrigerator or a cool room for 8-10 hours. When ready to bake, dissolve baking soda and baking powder in a little cool water and add to biscuit dough along with salt, making sure it gets incorporated. Roll out in some extra arrowroot, cut into rounds, and bake at 425 for 12-15 minutes. Serve warm with lots of butter!

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