Apricot Cobbler with Sweet Buttermilk Biscuits

Apricot Cobbler with Sweet Buttermilk Biscuits

Apricot Filling:
2¼ lbs fresh apricots, quartered
1 tablespoon tapioca starch
3 tablespoons brown sugar

Sweet Buttermilk Biscuits:
¼ cup plus 2 tablespoons millet flour (for non-gluten-free version, replace the first six ingredients up to the xanthan gum with 1 cup all-purpose flour)
¼ cup plus 2 tablespoons gluten-free oat flour
2 tablespoons sweet rice flour
1 tablespoon tapioca starch
1 tablespoons brown rice flour
¼ teaspoon xanthan gum
2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Scant 3 tablespoons cold unsalted butter, chopped into ¼” cubes
¼ cup plus 3 tablespoons cold buttermilk

View the full recipe at Snixy Kitchen →