These delicious biscuits are perfect for any meal. Serve them warm with butter at lunch and dinner or dress them up with gravy and eggs in the morning for a gluten-free biscuits and gravy. Although these biscuits aren't quite as "flaky" as traditional biscuits they are very moist and bursting with flavor!
1 c. Zócalo Tapioca Flour
1/2 tsp. baking soda
1 Tbl. baking powder
1 1/2 tsp. dried rosemary
6 Tbl. unsalted butter, cold
1 c. buttermilk
Preheat over to 450 degrees F. In a bowl sift together sweet potato flour, tapioca flour, baking soda, and baking powder. Cut butter into chunks and cut into flour mixture using a fork or pastry blender. Add buttermilk and rosemary and mix until "just" combined -- you don't want to over mix this. Turn dough out onto floured surface and pat dough down (do not roll) to 1 inch thickness. With a biscuit cutter (or floured rim of a drinking glass) cut biscuits out and place on baking sheet. Bake for 12 - 14 minutes.
Recipe developed by in-house baker, Heather Curtis.