Ingredients
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3/4 cup rice flour
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1/4 cup potato starch
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2 tablespoons tapioca flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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1/2 teaspoon xanthan gum
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2 tablespoons vegetable shortening (butter flavor is best)
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1/2 cup sour milk or 1/2 cup buttermilk
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1 tablespoon vegetable shortening, pan (for frying)
Instructions
- Preheat oven to 500 degrees. Place 1 Tablespoon shortening in cast iron skillet. Place in oven to melt.
- In measuring cup, place 1/2 teaspoon apple cider vinegar, and add milk to equal 1/2 cup, set aside.
- In mixing bowl, add dry ingredients.
- Add the 2 Tablespoons shortening and cut in until you have fine crumbs.
- Add sour milk. Stir until combined.
- Pat out on board to about 3/4 of an inch thick. Cut out with biscuit cutter or drinking glass.
- Take skillet out of oven. Place biscuits in pan, turning to coat with shortening. Place pan back in to oven and bake for about 10 minutes or until light brown.
- These can also be made on a baking sheet. Just don't coat them with the shortening.