YIELD: about 5 biscuits
In a large bowl, whisk together the flour, salt and baking powder. Use a pastry cutter (or your fingers) to cut the butter into the flour mixture until it resembles coarse cornmeal.
Stir in the buttermilk until incorporated. You may need an additional 1-2 tablespoons of buttermilkmilk to insure all the flour is moistened. Form the dough into a ball and knead about 5 times in the bowl. Do not over mix.
Roll the dough out on a floured surface to desired thickness, biscuits will not rise much while baking, I like 2 inches. Use a biscuit cutter or the rim of a mason jar to cut the biscuits. Press straight down, do not twist, it will seal the dough and you will loose the biscuit look. Gently re-roll dough as needed and cut.
Place biscuits on an ungreased baking sheet, with or without parchment paper, and refrigerate for 30 minutes before baking. You can also make the dough a few hours ahead of time and leave refrigerated until ready to bake.
Preheat the oven to 425°F.
After 30 minutes in the refrigerator, bake 12-15 minutes or until done, cooking time will depend on thickness of the biscuit, do not over bake they will be hard as a rock. Serve warm.
Store leftovers in an air-tight container in the refrigerator or freezer.
This recipe was adapted from the original by whattheforkfoodblog.com.
What could be better than a warm flaky biscuit, slathered in butter and drizzled with honey? Nothing my friends, nothing. What comes close is this biscuit prosciutto and arugula sandwich. Ready? Ok, here is how you make it. Warm biscuit, topped in order with butter, jam, prosciutto, cheese and arugula. So simple and easy, but so good!
Honestly, these biscuits are great, but not as tender as it's gluten-filled counterpart, but if warm, it comes so close! Go ahead and give them a shot with your next Sunday ham or late morning brunch.
Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.
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