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Gluten Free Buttermilk Biscuits

These biscuits combine an adaptation of Roben Ryberg's biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated's method for making biscuits. These are very white...if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you'll like these. Lately I've been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition.
8 Servings - 27 min -
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Servings:8  | Calories:126 | Total Fat:7g  | Chol:19mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 7g
11 %
Sat Fat 4g
20 %
Total Carb 15g
5 %
Fiber 0g
0 %
Sugars 3g
Cholesterol 19mg
6 %
Sodium 431mg
18 %
Protein 1g
2 %
48% Butter
38% Cornstarch
7% Buttermilk
5% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 2 items in the list.
Incomplete info for : Potato starch, Xanthan gum


1/2 cup potato starch
3/4 cup cornstarch
1 3/4 teaspoons xanthan gum
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1/3 cup cold butter , cut into 1/4 inch cubes
3/4 cup buttermilk

Directions : View recipe directions on
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