Preheat oven to 450 degrees
1 cup Brown Rice Flour
1 cup Tapioca Starch
1 cup Potato Starch Flour (do not use pure potato flour)
1 tbsp. pure Potato Flour (do not use potato starch, must be potato flour!) Trust me, there is a difference
1 1/2 tsp. xanthan gum
1 1/2 tsp. baking powder
1 1/2 tsp baking soda
3 tsp. sugar
1 1/2 tsp. salt
9 tbsp. butter (softened) or shortening
1 1/2 cup buttermilk
Combine all dry ingredients. Cut in softened butter or shortening until mixture resembles course crumbles. Stir in buttermilk and work gently until dough forms a ball.
Dust wax paper with rice flour, place dough on paper, dust dough lightly with flour and roll out. Cut biscuits (I use a glass that I’ve rubbed around in the flour) about 3/4 ” thick.
Place on ungreased cookie sheet and bake 10-12 minutes at 450 degrees.