I honestly didn't think these could be possible - light and airy, not gummy, no gums, with just a delicate, crunchy bottom crust. Plus, they're fermented! This is pretty much everything I was hoping for in a biscuit.
Start these the night before if you want to eat them for breakfast.
Makes 12 2.5-inch biscuits
170 g. (1 c.) white rice flour
28 g. (1/4 c.) tapioca starch
33g. (1/4 c.) potato starch
3/4 tsp. salt
1 c. boosted brown rice sourdough starter http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter
1-2 T. water
1-2 T. honey (depending on sweetness desired)
50 g. (1/4 c.) ghee
1/2 tsp. baking soda
Stir together flours and salt. Add the starter, egg, honey, and enough water so that once everything is well-combined, you have a loose, soft dough (it shouldn't be so dry that it's crumbly; if it is, add a few more teaspoons of water. BUT, you don't want it to be pourable, either). Collect the dough into one smooth mass at the bottom of the bowl, and cover. Leave at room temperature for 5-13 hours.
When you're ready to bake, preheat the oven to 425f and line a small baking sheet with parchment.
Stir the ghee into the dough; add the baking soda by sprinkling the powder through a small sieve, and combining quickly and thoroughly so there are no lumps left.
Drop the dough onto the prepared baking sheet, leaving about half an inch between biscuits.
Bake for 15-20 minutes, until the bottoms are lightly toasty golden and everything is delicious. (Keep in mind that you're oven may be hotter than mine; you might want to check them after 10 minutes the first time you make them.)