Gluten Free Buttermilk Biscuits
Makes about 12-14
2 cups GF All-purpose flour ~ I use Better Batter
1 tsp Xanthan gum
1 Tbl baking powder
1/2 tsp baking soda
2 Tlp sugar
1 tsp kosher salt
1 stick butter, diced and cool
1 cup buttermilk
Preheat oven to 450F
You may whisk the following together, but I used a food processor. Makes it so easy
Gluten Free flour, xanthan gum, baking powder, baking soda, sugar, and salt. Add the butter and cut in with pastry cutter or fork if not using food processor. Add buttermilk and stir to combine. Dough will be sticky. Dump dough into a large zip lock bag, press into round roll and place in refrigerator for at least 30 minutes.
Transfer the dough to a floured work surface and pat into a 1″ thick disk. Using a 2″ -3″ cookie cutter, cut out as many biscuits as possible. Roll up the scraps into a new disk and cut more, until you’ve used up the dough.
Bake for 15-17 minutes, or until golden brown.
These wonderful biscuits can be frozen and then baked frozen at a later time. (Frozen ~ bake at 450F for 20 minutes). Its best to freeze them flat on cookie sheet first. I like to use the ziplock bag I used for the dough, place it on a cookie sheet. Place the biscuits you would like to freeze for later in the bag laying flat and stick in the freezer. In the morning, you can just remove the cookie sheet from the freezer.