Lovely, buttery, and gluten-free, these biscuits are a nice simple side for dinner. This recipe makes 12 – 14 biscuits.

Ingredients:

  • 3/4 C milk
  • 1 t apple cider vinegar
  • 8 T butter, melted
  • 1 1/4 C white rice flour
  • 3/4 C arrowroot starch (may substitute tapioca flour)
  • 3/4 C almond flour
  • 1 T sugar
  • 3 t baking powder
  • 3/4 t xanthan gum
  • 1/2 t salt

Preheat oven to 450 degrees.

Mix milk and vinegar. Set aside.

Melt butter. Set aside.

Whisk together all remaining dry ingredients in large bowl.

Drizzle butter over dry ingredients. Stir until fairly uniform. (Small clumps are okay.)

Drizzle milk and vinegar mixture over the butter and dry ingredients. Mix with a spoon until combined.

Use spoon to scoop onto parchment paper covered pan. Leave as drop biscuits or, if desired, gently pat into rounds with fingers.

Make drop biscuits by spooning dough onto pan.

Use fingers to gently shape into rounds if desired.

Bake at 450 degrees for about 10 minutes.

Ready to eat – drop or shaped baking powder biscuits.

Enjoy!