Gluten Free Biscuits

With the holidays coming up it feels only necessary to post these. These gluten-free biscuits are everything you love about the classic—flaky, buttery, and impossibly tender, without a hint of gluten compromise. They bake up golden and crisp on the outside, with a high rise, and a soft, melt-in-your-mouth center. I loved these served warm with butter and jam, as the base for a breakfast sandwich, or next to a warm bowl of soup. Enjoy!

Ingredients:

Cut butter into slices and place back into the refrigerator until ready to use. 

Combine all dry ingredients in a bowl, mix well. Run dries through a sieve and onto a piece of parchment paper. This will remove any lumps of flour and will insures a lighter and fluffier texture. You can then move these into a clean bowl or into a kitchen aid mixer with a flat beater attachment. 

Combine all wet ingredients. Whisk well and put into the refrigerator until you are ready to use. You want these to stay cold. 

Cut butter into the dry ingredients using a mixer, a pastry cutter, or your hands. You still want to have lumps of butter about a quarter size. 

Add in your wets and mix until just combined 

Lay out your dough on a clean surface dusted with flour and press into a rectangle. Cut or fold the dough in half and press together again. Roll out dough until into 1.5 to 2 inches thick and with a floured biscuit cutter press into the dough to make your biscuits. It is important to flour your cutter every time as we don’t want to seal the edges of our biscuits or they won’t rise properly. Lay biscuits onto a parchment lined baking sheet and bake for 16-18 minutes at 400 degrees. 

Recipe:

20 oz Gluten free flour ( I used bobs red mill 1:1 pastry)

1.5 tsp salt

1 tbs sugar or honey

1.5 tbs baking powder

1/2 pound butter (cold)

1 egg

6 oz greek yogurt

1/2 lb buttermilk