Scant 3 tablespoons cold unsalted butter, chopped into ¼" cubes
¼cupplus 3 tablespoons cold buttermilk
INSTRUCTIONS
Preheat the oven to 450°F.
Toss the apricots with tapioca starch and brown sugar in a medium cast-iron skillet. Heat on the stove, stirring until just warm and beginning to bubble, 3-5 minutes. Turn off the heat, but leave on the stove while you prepare the biscuits. (Note: If you don't have a cast-iron skillet, you can heat the apricots in any pan/skillet, and then transfer it to a 9x9 baking dish to add the biscuits and bake).
In a medium bowl, whisk together the millet flour, oat flour, sweet rice flour, tapioca starch, brown rice flour, xanthan gum, sugar, baking powder, soda, and salt.
Add the cold butter to the flour and, working quickly, use your hands or a pastry knife to combine until the largest pieces of butter are no bigger than a pea.
Add the buttermilk and stir with a fork to completely combine.
Divide the biscuit dough into six pieces. Slightly flatten them into round disks and plop them on top of warm apricots.
Bake for 15-17 minutes, until the biscuits are golden brown.
Serve warm with vanilla ice cream.
Notes
*I grind my own oat flour by pulsing gluten-free oats in the blender or food processor until fine, then sifting out any large pieces.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.