Buttermilk Biscuits (they're great for strawberry shortcake, too!)

These are a great addition to a quick meal.  We enjoy these with jam. They're nice with eggs. They work great as your shortbread for strawberry shortcakes. And they work well alongside things like  chicken pot pie or chili.

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.

 

You can eat these with jam, with eggs, with strawberries & whipped cream for strawberry shortcake.  You can even use as a crust for quiche (I’ll put up some recipes soon!)

 

Enjoy!