1/3 cup brown rice flour
1/3 cup white rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1 Tbsp Baking powder (I make my own since most have cornstarch, see my other post for this recipe)
1 1/2 tsp ground flax meal or psyllium
3 tsp sugar
1 tsp kosher salt
1 tsp baking soda
1 tsp guar gum
1/2-1 tsp black pepper, to taste
6 Tbsp. unsalted butter, chilled and cut into cubes
3/4 cup Greek yogurt or sour cream
1 large egg, lightly beaten
2 Tbsp. sunflower oil (or oil of your choice)
2 tsp lime juice or lemon juice
2 tbsp Ricotta cheese
Whisk dry ingredients in a large bowl until mixed thoroughly. Add butter to flour mixture and incorporating until just small pea size pieces remain. In a separate bowl, whisk together the yogurt, egg , lemon or lime juice, then add to the flour mixture until incorporated.
Scrape out onto a piece of wax paper or plastic wrap. Shape into a round disk. Put in freezer for approximately 10 minutes.
Preheat oven to 425 degrees , the middle rack will be used for cooking. Do not preheat pan in oven.
Flatten dough and cut with a biscuit cutter. Makes approximately 6 biscuits depending on size of cutter. If it becomes too sticky, wet hands and apply to dough.
Bake about 12 minutes until golden in color. Rotate the biscuits to give more uniform color. Usually, I convection bake the biscuits for 2 additional minutes, to give crispness and gold color. These definitely have the FLUFF factor.
Remove from oven and let cool in cast iron pan for 5 minutes before eating.