Buttermilk Drop Biscuits

• 3.15 ounces tapioca flour (about 3/4 cup)
• 2.6 ounces white rice flour (about 1/2 cup)
• 2.6 ounces potato starch (about 1/2 cup)
• 1 tablespoon baking powder
• 1 1/2 teaspoons xanthan gum
• 1 teaspoon baking soda
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 2 tablespoons vegetable shortening
• 2 tablespoons chilled unsalted butter, cut into small pieces
• 1 cup low-fat buttermilk

1. Preheat oven to 425u0b0.
2. Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, baking powder, and next 4 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 12 minutes or until golden brown. Remove biscuits from baking sheet to a wire rack; cool slightly.

tapioca flour, white rice, starch, baking powder, xanthan gum, baking soda, sugar, salt, vegetable shortening, butter, lowfat buttermilk

Taken from www.myrecipes.com/recipe/buttermilk-drop-biscuits-1 (may not work)