This article is from the Children Allergies and Asthma FAQ, by Eileen Kupstas Soo email@example.com with numerous contributions by others.
The Allergy Cookbook and Food Buying Guide
by Pamela Nonken and S. Roger Hirsch, M.D.]
5/8 cup potato-starch flour
2 teaspoons baking powder (corn free, if required)
1/4 teaspoon salt
3 tablespoons butter*
1/4 cup milk
*Butter is best, since most of the taste comes from it, but you can
substitute margarine if necessary.
In a medium mixing bowl, sift together potato-starch flour, baking
powder, and salt. Cut in butter until all butter is evenly combined
with flour. Stir in milk to make a soft dough [start a little under
the required amount, then add as needed --ek]. Ro und up on lightly
floured (with potato-starch flour) board. Knead lightly. Roll out
about 1/2 inch thick. Cut and place on ungreased baking sheet.
Bake in 500 (F) [yes, five hundred] oven for 8 to 10 minutes, until
golden brown. I like these better at the lighter stage of brown than
darker brown. Serve hot, but these will keep for a day or so.
About 8 biscuits.