1. Preheat oven to 425˚F. Spray baking sheet with non-stick spray, set aside.
2. Sift together cornstarch, tapioca flour, rice flour, baking powder, and xanthan gum in medium sized mixing bowl. Wisk together until well combined. Cut cold butter into starch mixture with pastry blender until they are pea-sized pieces. Stir in buttermilk and mix just until combined.
3. Dust work surface with Tapioca Flour. Turn dough out onto floured surface. Sprinkle top of dough with more tapioca flour. Pat dough into a 1” thick disk. Dough will be quite wet and sticky. Use a biscuit cutter (dusted with more tapioca flour to help prevent sticking, if desired) to cut out biscuits. Transfer cut biscuits onto baking sheet. Pat together scraps to form additional biscuits.
4. Bake until biscuits are cooked through and golden brown, about 18-22 minutes. Delicious served warm with jam or honey.
Yield 6-8 biscuits
Print this Recipe