Mesquite Flour Buttermilk Drop Biscuits
Ingredients
- 1 1/4 cup(s) brown rice flour
- 3/4 cup(s) mesquite flour
- 3/4 cup(s) almond flour
- 2/3 cup(s) arrowroot starch
- 4 teaspoons baking powder
- 3 tablespoons cane sugar
- 6 tablespoons cold butter, cut into small pieces
- 1 cup(s) buttermilk
- 2 tablespoons buttermilk
- 1 egg(s) beaten
Instructions
- Heat the oven to 400° and line a baking sheet with parchment paper.
- In a bowl, blend together the dry ingredients. Using a pastry cutter or your hands, cut the butter into the dry ingredients until the mix resembles rough cornmeal.
- In another bowl, mix together the milk and egg, then add to the flour mixture. Mix until the liquid and flour are thoroughly blended into a sticky dough.
- Drop the dough by spoonfuls onto the prepared pan and bake for about 15 minutes, or until the biscuit tops begin to turn golden brown.
