Gluten-Free Buttermilk Biscuits Recipe

"Crispy on the outside and flaky on the inside, these wheat-free biscuits come together quickly. Take care not to overwork the dough: Even though there’s no gluten present to toughen things up, working the butter and shortening as little as possible ensures that the biscuits stay light and fluffy. What to buy: Tapioca flour, also known as cassava flour, is made from the root of the cassava plant (a.k.a. yuca) and is often used as a thickening agent. Sorghum flour is made from the sorghum grain and has a texture similar to whole-wheat pastry flour. Guar gum is made from the seeds of the guar plant and is used in small amounts as a thickener and stabilizer. Special equipment: A plain 2-inch round biscuit cutter and a pastry brush are needed for this recipe. This recipe was featured as part of our gluten-free photo gallery...."