Preheat the oven to 425°F. Butter a baking sheet.
In a medium bowl, combine the brown rice flour, sweet rice flour, quinoa flour, tapioca flour, potato starch, baking powder, baking soda, salt, and xanthan gum.
Using your fingers, a pastry blender, or two dinner knives, cut the shortening and butter into the flour mixture until the mixture is coarse and crumbly. Stir in the egg, cheese, and chives until blended. Stir in the buttermilk just until the ingredients are moistened.
Drop 1/4 cup scoops of dough 1 inch apart onto the prepared pan. Bake for 15 to 20 minutes, or until golden brown. Remove from the oven and let cool slightly on wire racks before serving.
Bacon, Cheddar, and Chive Biscuits: Add 5 slices crisply cooked and crumbled bacon along with the cheese.
Makes 12 to 15 biscuits.
Serves: 12 Reprinted with permission from ©Robert M. Landolphi, Gluten-Free Everyday Cookbook, by Robert Landolphi, published by Andrews McMeel click for book review
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