Rice Flour Drop Biscuits

Ingredients

• 1 cup all-purpose flour
• 1 cup brown rice flour (White rice flour may be substituted. Do not use sweet or glutinous rice flour.)
• 2 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp kosher salt (Adjust if using salted butter.)
• 8 tbsp unsalted butter (Very cold and cut into small pieces.)
• 1.25 cup buttermilk (Cold; add enough to make a thick, scoopable dough.)

Steps

1. 1

   Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together the all-purpose flour, rice flour, baking powder, baking soda, and kosher salt until evenly combined.

3. 3

   Add the cold butter and work it into the flour mixture with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some small, visible pieces of butter remaining.

4. 4

   Pour in the cold buttermilk and stir gently with a spatula just until no dry flour remains. Do not overmix; the dough should be thick and sticky.

5. 5

   Using a large cookie scoop or two spoons, portion the dough into 8 roughly equal mounds on the prepared baking sheet, spacing them apart. Avoid compacting or smoothing the dough excessively.

6. 6

   Bake for about 18 to 22 minutes, until the biscuits are puffed and the tops and edges are golden brown.

7. 7

   Let the biscuits cool on the baking sheet for several minutes before serving. Serve warm or at room temperature.

Notes

The source states an overall cook time of 50 minutes, including cooling, with approximately 15 minutes of active preparation. Keeping the ingredients cold helps create a tender crumb and makes the sticky dough easier to handle. The biscuits may be made plain or adapted with bacon and cheddar, but quantities for that variation were not visible in the provided source.

Nutrition per serving

• breakfast
• side dish
• baked
• drop biscuits
• vegetarian
• American baking