|Serving Size: 1/4 Cup (34 g)|
|Servings Per Container: 18|
|Amount Per Serving||% DV *|
|Calories from Fat||5|
* % Daily Value (DV) is based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.
† Daily Value (DV) not established.
Manufactured in a facility that uses tree nuts and soy.
Gluten free flour blend (sweet white rice flour, brown rice flour, potato starch, whole grain sweet white sorghum flour, tapioca flour, xanthan gum), baking powder (monocalcium phosphate, baking soda, cornstarch), sugar, salt, baking soda.
For Biscuits: 2 Eggs 3/4 cup Buttermilk 2¾ cups Gluten Free Biscuit & Baking Mix 1/2 cup cold Butter, cubed 1/4 cup melted Butter Preheat oven to 400°F. Grease a baking sheet, or line with parchment paper. Mix eggs and buttermilk in a small bowl and set aside. Place baking mix in a large bowl. Using a fork or pastry blender, cut in cold butter until the size of small peas. Add the egg mixture to the dry ingredients and stir until evenly moistened. Turn mixture out onto a gluten-free floured surface and knead briefly to form a dough. Pat dough out to 1-inch thick. Fold the dough in half over itself and pat out again to 1-inch thick. Repeat folding and patting twice more. Cut biscuits and transfer to the baking sheet. Brush the top of each biscuit with melted butter. Bake until golden-brown, about 20 minutes. Makes 8 biscuits.