Buttermilk Biscuits (great for strawberry shortcake, too!)
Heat oven to 425F. Line a cookie sheet with parchment paper.
First, make your buttermilk (or just use ½ cup buttermilk)
In a measuring cup place:
3 tsp lemon juice OR white vinegar
Fill so you have total of:
½ cup milk
Mix in a bowl:
½ cup brown rice flour
½ cup tapioca starch
¼ cup cornstarch
¼ cup potato starch
1 ½ tsp sugar
2 tsp baking powder
½ tsp salt
1/8 tsp baking soda
Add and dice in with a pastry cutter:
¼ cup + 1 Tbsp butter
Add and mix with a spoon, just until combined:
½ cup buttermilk (from above)
Spoon onto prepared baking sheet. You can press slightly to flatten, if desired.
Bake ~12 minutes, until very lightly golden (once you hit light brown they’ll be crunchier and not as light and fluffy). To give you an idea of overdone, see the picture below. They're just slightly overdone (oops!) But they were still delicious, just a little crunchier than if you remove them before they're quite this browned.