Orange-Poppy Biscuits

• 3.15 ounces tapioca flour (about 3/4 cup)
• 2.6 ounces white rice flour (about 1/2 cup)
• 1.7 ounces potato starch (about 1/3 cup)
• 1.4 ounces cornstarch (about 1/3 cup)
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1 tablespoon poppy seeds
• 1 tablespoon grated orange rind
• 1 1/2 teaspoons xanthan gum
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons vegetable shortening
• 2 tablespoons chilled unsalted butter, cut into small pieces
• 1 cup low-fat buttermilk
• 1/2 cup powdered sugar
• 1 tablespoon fresh orange juice

1. Preheat oven to 425u0b0.
2. Weigh or lightly spoon flours, potato starch, and cornstarch into dry measuring cups; level with a knife. Combine flours, potato starch, cornstarch, granulated sugar, and next 6 ingredients (through salt) in a medium bowl, stirring with a whisk; cut in shortening and butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
3. Drop dough by 1/4 cupfuls 2 inches apart onto a baking sheet lined with parchment paper. Bake at 425u0b0 for 10 minutes or until lightly browned. Remove biscuits from baking sheet to a wire rack; cool.
4. Combine powdered sugar and orange juice in a small bowl. Drizzle over biscuits.

tapioca flour, white rice, starch, cornstarch, sugar, baking powder, poppy seeds, orange rind, xanthan gum, baking soda, salt, vegetable shortening, butter, lowfat buttermilk, powdered sugar, orange juice

Taken from www.myrecipes.com/recipe/orange-poppy-biscuits (may not work)