Breakfast

corn and wheat free buttermilk biscuits is for Breakfast.

corn and wheat free buttermilk biscuits takes 5 minutes to prepare.

corn and wheat free buttermilk biscuits takes 12 minutes to cook.

corn and wheat free buttermilk biscuits makes 8 servings.

The ingredients for corn and wheat free buttermilk biscuits are:

1 cup brown rice flour
2 tsp arowroot flour
1/8 tsp salt
1/3 cup buttermilk
2 tablespoons cooking oil

Here is how you make corn and wheat free buttermilk biscuits:

combine flour, arrowroot, and salt. In a small bowl mix buttermilk and oil. Pour over flour mixture, stir until well mixed. On lightly floured surface knead dough gently about 12 strokes. roll or pat dough to 1/2 inch thickness. Cut out with 2 inch biscuit cutter bake on ungreased baking sheet 10 to 12 minutes at 450 degrees.Number of Servings: 8Recipe submitted by SparkPeople user BBIANCAB.

The nutritional information for corn and wheat free buttermilk biscuits is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 110.5

• Total Fat: 4.0 g
• Cholesterol: 0.4 mg
• Sodium: 48.6 mg
• Total Carbs: 16.7 g
• Dietary Fiber: 1.0 g
• Protein: 1.8 g

The dietary needs meet for corn and wheat free buttermilk biscuits is Gluten Free