Gluten-free buttermilk biscuits made with potato flour, buttermilk and a touch of margarine. Several reviewers have suggested making these with baking powder instead of baking soda for a fluffier gluten-free biscuit.
Recipe courtesy of Ener-G Foods.
- 1/2 cup rice flour
- 1 tablespoon potato flour
- 2 teaspoons sugar
- 1/8 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup buttermilk
- 1 tablespoon margarine, melted
- Preheat oven to 400 F.
- Mix together the rice flour, potato flour, sugar, salt and baking soda. Add buttermilk and margarine and mix until well blended.
- Partially flatten pieces of dough with hand and place on cookie sheet. Bake for 10 to 12 minutes.
|Nutritional Guidelines (per serving)|
|Total Fat||2 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||1 g|