¼cup sweet rice flour plus more for kneading the biscuits
2 ½teaspoonsbaking powder
¼cupcold unsalted butter, cut into pieces½ stick
Preheat oven to 450 degrees. Brush a standard muffin pan with 1 tablespoon of melted butter. Place a maraschino in the bottom of each muffin tin.
Drain the pineapple, reserving the juice. Combine the pineapple with 4 tablespoons melted butter and the brown sugar. Spoon the mixture evenly into the muffin tins.
Place the white rice flour, tapioca starch, sweet rice flour, powdered milk, sugar, salt, baking powder, and baking soda into a food processor and pulse a few times to combine. Add the cold butter and shortening and pulse the mixture several times until it resembles coarse crumbs. Add the egg and buttermilk and pulse to combine.
Flour a work surface with some sweet rice flour, dump the biscuit batter onto it and knead a few times until the dough is no longer sticky. Divide the dough into 12 equal sized balls and flatten them so they are the size of the muffin tins. Place the biscuits on top of the pineapple mixture.
Mix 2 tablespoons of the served pineapple juice with the remaining tablespoon of melted butter and brush on top of the biscuits. Bake for 12 – 15 minutes or until the biscuits are golden brown, let cool in the pan for 2 minutes then flip onto a plate to release the biscuits.
*in place of the flours and starch you can use 1½ cups all-purpose gluten free flour blend