Gluten Free Southern-Style Biscuits

• 1 cup Bob's Red Mill Gluten Free Baking Mix
• 3/4 cup potato starch flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon xanthan gum
• 2 tablespoons raw sugar
• 2 tablespoons cold coconut oil
• 1 tablespoon cold butter
• 1 cup heavy cream
• 1 egg
• 1/2 cup potato starch flour

1. Preheat oven to 465 degrees for at least thirty minutes, placing a baking stone on the middle rack to preheat with the oven. Grease an 8" cake pan.
2. In a 1 1/2 quart bowl, combine the first six ingredients with a whisk. Cut in the coconut oil and butter until pea-sized or smaller. Whisk the cream and egg together until thoroughly combined and stir into the flour mixture with a fork. The dough will be very soft, allow to sit for 2-3 minutes: it will stiffen slightly.
3. Spread the remaining potato flour in a small baking dish. Scoop up a biscuit sized portion of dough and drop in the potato flour. Roll around to coat, and carefully shape into a biscuit roughly 1" high and 2" across. Place in prepared pan, snuggling the biscuits together to help them rise instead of spreading out.
4. Place biscuits on the hot stone, raise the temp to 485 degrees and bake for 5 min. Lower the temp to 465 degrees and bake for 10-15 min, until biscuits are lightly golden and a tester inserted in the middle comes out clean.
5. Allow to cool in the pan for 2-3 min, then dump on a plate. Break biscuits apart and arrange attractively.

bobs red, potato starch flour, baking powder, salt, xanthan gum, sugar, cold coconut oil, cold butter, heavy cream, egg, potato starch flour

Taken from www.epicurious.com/recipes/member/views/gluten-free-southern-style-biscuits-50051296 (may not work)