Gluten-Free Cheddar Biscuits

Ingredients

• 6 ounces white rice flour
• 2.5 ounces sweet rice flour
• 2 ounces tapioca starch
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon xanthan gum
• 6 tablespoons solid vegetable shortening
• 4 tablespoons butter
• 3/4 cup milk
• 2 ounces grated Cheddar cheese

Directions

1. Heat the oven to 400 degrees F. Cover a baking sheet with parchment paper, then put it aside. In the bowl of a food processor, add the white rice flour, sweet rice flour, tapioca starch, baking powder, salt, and xanthan gum, and pulse to mix. If you are not using a food processor, whisk everything in a medium bowl.
2. Add the shortening and butter. Pulse just a few times to work them into the flour mixture, until the bits of fat are roughly small-pea sized. If you are making the dough by hand, use a pastry cutter, or rub the shortening and butter into the dry mixture with your fingers.
3. Add the milk and cheese, and pulse only until a dough forms. If mixing by hand, stir until combined. Once the dough has come together, turn off the food processor.
4. Scoop the dough onto the prepared baking sheet, using about 1/4 cup for each biscuit. Bake for 18-20 minutes, until golden brown.