Crisp Drop Biscuits
Ingredients
| 1 | cup | Ener-G Brown Rice Flour |
| 1⁄2 | cup | Ener-G White Rice Flour |
| 2 | tbsp | Ener-G Potato Starch |
| 3 | tbsp | Ener-G Tapioca Flour |
| 1 | tbsp | baking powder |
| 1 | tsp | Xanthan Gum |
| 1⁄2 | tsp | sugar |
| pinch | salt | |
| 5 | tbsp | Cold Unsalted Butter (Cut into small pieces) |
| 1 1⁄4 | cup | milk (may require an additional 2 tbsp. milk) |
| 1 | cup | Cheddar Cheese (Shredded) |
Instructions
Preheat oven to 400º.
In a small bowl mix Brown Rice Flour, White Rice Flour, Potato Starch Flour, and Tapioca Flour together. Add baking powder, Xanthan Gum, sugar, salt and mix well. Cut butter into small pieces and add to the flour mixture a few pieces at a time. Use a fork to cut into the mixture until all the butter is used. Add the cheddar cheese. Slowly add the milk and mix until the dough comes together.
Drop the mixture by the spoonfuls onto a baking pan or sheet. Leave space between the biscuits to allow for expansion of the biscuit.
Bake @ 375º for 12-15 minutes or until the biscuits are golden in color.
Biscuits store well in refrigerator and freezer. Reheat in the microwave for approximately 12 seconds and then transfer to a toaster oven for another 6 to 8 minutes for crispness. Excellent sprinkled or dipped in powdered sugar or with your favorite topping. Also, great as an accompaniment to your favorite meal.