The type of light & fluffy gluten-free biscuit you can serve for dinner, brunch, or breakfast, topped with cheese and jam or just a dab of butter.
1 1/4 cups brown rice flour
1/4 cup tapioca starch
3 teaspoons xanthan gum (UPDATE - it works with 2 tsp, but I find 3 works best)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon granulated sugar
1/2 teaspoon garlic powder (optional)
1/2 cup cold butter, cut into chunks
2 large eggs
1/3 cup buttermilk
milk for brushing the tops of biscuits before baking, optional
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, and sprinkle with some brown rice flour. Set aside.
In the bowl of a food processor, combine all the dry ingredients. Pulse to combine. (If you don't have a food processor, combine all dry ingredients in a medium size mixing bowl.)
Add the butter and pulse until the butter is the size of a lentil/pea. (Or, use a pastry blender to cut the butter into the dry ingredients, being sure to work quickly, because you want your butter to stay cold).
Add the eggs and buttermilk, and run the food processor until the dough comes together in a ball. (Alternately, you can use a wooden spoon and stir until the dough comes together).
Turn dough out onto the parchment lined baking sheet, and flour your hands with more brown rice flour. Working quickly, pat the dough down into a square shape, approximately 10"x10", and 3/4-inch thick. Using a sharp knife, cut into 9 biscuits.
Gently rearrange the biscuits so they are not touching and have room to grow while they are baking. Gently brush the tops of the biscuits with milk, and sprinkle with course salt (optional).
Bake in preheated oven for 14-16 minutes, or until golden brown. Allow to cool for 5 minutes on a cooling rack before serving. Store remaining biscuits in an air-tight container.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/09/big-fluffy-gluten-free-buttermilk-biscuits.html