These biscuits are derived from my grandmother’s recipe and took me forever to perfect. But here they are, firm yet soft with just a hint of salty tang.


•1 ½ cups rice flour
• ½ cup potato starch (I use Bob’s Red Mill)
• 4 tsp baking POWDER
• ½ tsp xanthan
• 1 tsp salt
• 3 Tb shortening (Crisco)
• 1 egg
• ¾ cups milk or buttermilk

Preheat oven to 450°. Spray a cookie sheet with cooking oil.
In a bowl, mix together dry ingredients. Add shortening and cut in until crumbly. Blend in egg and milk until thoroughly mixed. Dough will be crumbly. Kneed into a ball and roll out with rolling pin until about ¾ inch thick, then cut with biscuit cutter OR roll about ¼-⅓ cup of dough in hands until it forms a ball and press down into a biscuit shape. Place about 2 inches apart on cookie sheet and bake for about 15 minutes (until golden). Add butter and jelly, or sausage or just eat them plain. Makes 8-10.