gluten free biscuits

150  grams		white rice flour
1  cup		tapioca flour
1  tablespoon		baking powder
1  teaspoon		kosher or fine sea salt
6  tablespoons		cold butter cut into small pieces
1  cup		almond milk

Tip: For nutritional information on all the ingredients in gluten free biscuits just click on each ingredient name. Then adjust the serving size for any gluten free biscuits ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicon baking mat.

Whisk together the flour, starch baking powder and salt. Cut the fat into the flour either with a pastry cutter, two knives or by rubbing the fat into the flour with your fingers. Make sure you leave some larger pieces of fat. Add the liquid, starting with ½ a cup and gradually adding a little more at a time, mixing until the dough comes together. Put a little flour on a work surface and dump out the dough. Knead 3 or 4 times then either roll or pat it out to about ½ inch thick. Cut into biscuits using a 2 ½ inch cookie cutter. You can gently reform the dough to cut more biscuits. Place the biscuits on the prepared baking sheet and bake for 20 minutes or until lightly browned. Serve warm.