Gluten Free Biscuits

Directions:
In a bowl, whisk together sorghum flour, tapioca starch, potato starch, baking powder, sugar, xanthan gum & salt. Using a pastry blender, cut in the butter until crumbly. Drizzle in buttermilk, stirring, just until soft sticky dough forms. Turn dough out onto parchment or waxed paper & form into a 6-inch long log. Cut into 6 rounds; arrange, 1 inch apart on a parchment paper-lined rimless baking sheet. Bake in 450*F oven until light golden (about 14 mins.). Makes 6 biscuits. For variety - try Cheese Biscuits: stir 1/2 cup shredded or grated cheese (such as cheddar or parmesan) into flour mixture after cutting in butter.