These gluten- and egg-free cornmeal drop biscuits make a lovely side dish to a holiday meal or special occasion brunch. Serve them warm with butter and honey!
Ingredients
⅔ cups
cornmeal
½ cups
brown rice flour
½ cups
sweet rice flour
⅓ cups
tapioca flour
1 tablespoons
maple sugar
(or organic cane sugar)
2 teaspoons
baking powder
½ teaspoons
baking soda
½ teaspoons
sea salt
8 tablespoons
cold
unsalted butter
1 cups
buttermilk
