These are the crumbly kind that make a good vehicle for gravy or can be sweetened to go beneath strawberries and cream.
5 TB butter
1 Cup rice flour
1 Cup tapioca flour
1 TB baking powder
1 TB lemon juice
1 scant Cup milk
Cut fat into dry ingredients. When mixture resembles cornmeal, add in lemon juice and milk. Stir gently to incorporate. Turn dough out onto a well floured board. Kneed, folding over constantly, until dough is firm and workable. Cut with a biscuit cutter into desired shape.
Makes 6-8 biscuits with a 2 inch round cutter.
Place on baking tray, touching slightly.
Bake in very hot oven. 450 degrees F for 15-18 minutes. Do not under cook gluten free breads.
** A quality butter substitute is great for vegan biscuits. Use unsweetened rice or hemp milk.