1. Preheat oven to 450°F. In a large bowl stir together first five ingredients (through cream of tartar). Using a pastry blender, cut in shortening and 1/4 cup butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.

2. On a surface lightly sprinkled with additional flour mix, knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 1 inch thick. Using a floured 2 1/2-inch round or square biscuit cutter, cut out dough. Dip cutter into flour mix between cuts and reroll scraps as needed.

3. Place dough cut-outs 1 inch apart on an ungreased baking sheet. Brush with melted butter. Bake 15 to 18 minutes or until golden. Remove; cool slightly on a wire rack.

4. Split biscuits. Top servings with Gluten-Free Sausage Gravy and, if desired, sprinkle with chives.

Gluten-Free Sausage Gravy

1. In a very large skillet cook 1 1/2 lbs. bulk pork sausage and 1 cup chopped onion over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Do not drain. Sprinkle 1/4 cup Gluten-Free Flour Mix over meat mixture; stir into the meat mixture. While whisking, gradually add 3 cups milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Season with salt and pepper. Stir in 2 tsp. snipped fresh thyme. Makes about 5 cups.

Gluten Free Flour Mix

1. In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.

Tip

Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.