Gluten-Free Ancient Grains Drop Biscuits

Corn and maple syrup complement the flavor of ancient grains beautifully. These biscuits are a delicious, slightly sweet treat for the whole family.

Make sure you have potato starch, tapioca starch, and xanthan gum if you want to make this recipe. There are no substitutes for these ingredients!

3/4 cup Ancient Grains Flour Blend
3/4 cup yellow cornmeal
1/3 cup potato starch
1/3 cup tapioca starch
1 teaspoon xanthan gum
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
3/4 cup buttermilk
1/4 cup maple syrup, real maple syrup prefrred for best flavor
1 large egg

Directions

1) Preheat the oven to 425�F. Lightly grease a baking sheet, or line with parchment paper.

2) Mix together the dry ingredients then use a fork, pastry blender, or electric mixer to work in the butter, mixing until everything is crumbly with some pea-sized pieces of butter remaining.

3) Whisk together the wet ingredients and stir into dry ingredients until just combined. The dough will be very wet.

4) Drop golf-ball sized portions onto the prepared baking sheet about 2" apart. A large cookie scoop or ice cream scoop is helpful for this.

5) Bake the biscuits for 12 to 14 minutes, until they?re light golden brown. Remove them from the oven, and serve warm.

Yield: 12 biscuits.