You might think that you can’t get a light and fluffy gluten free biscuit, but with a few easy adaptions, you’ll be surprised at how easy it is.
Course: Side Dish
Prep Time: 25minutes
Cook Time: 15minutes
Total Time: 40minutes
3 ½cupsgluten free 1-to-1 baking flour(Bob’s Red Mill)
16tablespoonsbutter(cold and cut into 1 inch pieces)
1egg(for egg wash)
Preheat oven to 425º. Line a baking sheet with parchment paper.
In a food processor, add flour, baking powder, baking soda, and sugar. Process until combined. Add cold butter and process until it resembles coarse meal.
Add buttermilk, eggs and cheese and process lightly just until dough comes together. Turn out onto a lightly floured surface and pat into a rectangle. Cut into 4ths and stack each fourth on top of each other. Pat into a rectangle and repeat 3 more times.
Pat or roll dough to 1 inch thickness. Using a 21/2 inch round cutter, cut dough without twisting. Place on prepared pan and freeze for 10 minutes.
Remove from freezer. Beat egg and cream together in a small bowl. Brush with egg wash and sprinkle with pepper.