1) Preheat the oven to 425°F. Lightly grease a baking sheet, or line with parchment paper.
2) Whisk 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 tablespoon cookie scoop, generously filled, 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: about 24 biscuits.
*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.
The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.
Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).