Morningtime

I love biscuts, and have never found a gluten free replacement, but with this recipe I think I got close! They are flakey and buttery, and darn good. 

D and I had a lazy slow morning of reading library books, lit candles, and baths. We finished the lovely train of events with these biscuts and honey. Sticky little hands and sleepy eyes. 

Gluten free fluffy buttermilk bicuits 

• 1 1/4 cups brown rice flour
• 1/4 cup tapioca starch
• 3 teaspoons xanthan gum 
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon granulated sugar
• 1/2 cup cold butter, cut into chunks
• 2 large eggs
• 1/3 cup buttermilk
• milk for brushing the tops of biscuits before baking, optional

Sift the dry ingredients together and in the bowl of a stand mixer, cut the butter in until it resembles the size of peas. 

With the mixer on, incorporate the eggs and buttermilk one at a time. 

Turn the dough into a surface dusted with a little rice flour. Handle the dough as little as possible. Roll it out to an inch thick and cut into squares. 

Brush each with milk and sprinkle with coarse sea salt. 

Bake at 400 for 15 min