Preheat oven to 450 degrees and spray a 9 x 13 inch pan with PAM cooking spray.

Combine white rice flour, tapioca starch, xanthan gum, baking soda, baking powder and salt in a large mixing bowl or into the bowl of a food processor (this is my preferred method).

Add 6 T. butter and pulse mixture (if in food processor) or cut butter into the dry ingredients with a pastry blender.

If in food processor, slowly add in the buttermilk and pulse until just combined.

If not in the food processor, make a well in the center of your ingredients, add the buttermilk into the center, and slowly begin mixing the flour into the buttermilk.

Remove dough from food processor or bowl and place on a lightly floured surface. Make sure to flour your hands as well. Very softly, fold the dough a few times and then pat the dough until it is about 1-1 ½ inches thick.

Using a circular biscuit cutter (preferably a metal one) that has been lightly floured, cut out your biscuits. Be careful not to twist the dough after cutting as this will prevent the biscuits from rising properly.

Place biscuits side by side into the pan, and touching, if you would like biscuits with soft sides. If you would prefer biscuits with crispy edges, I would use a cookie sheet with a piece of parchment paper and separate the biscuits.

Bake for 10-12 minutes, or until the tops become golden. This may take up to 14 minutes, depending on the size of your biscuit cutter.

Immediately upon removal from the oven, brush the warm biscuits with 2-3 T. of melted butter.

Serve with Southern Sausage Gravy or Jam and enjoy!