YIELD: about 8 Biscuits
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
To a large bowl, add the gluten-free flour, salt, baking powder, and baking soda and whisk.
Add the very cold cubed butter and cut with two forks or crumble between your fingers until it resembles coarse crumbs, like a crumble topping texture.
Stir in ¾ cup buttermilk and mix until just combined, DO NOT OVER MIX. If you over mix the biscuits will be hard as a rock.
Turn the dough out onto a floured surface and pat into a rectangle. Fold the rectangle into 3rds and turn the dough a half turn. Then flatten into a rectangle until the dough is about a ½-¾ inch thick.
Cut the dough with a round biscuit cutter and place the biscuits on the baking sheet, with the edges of the biscuits touching.
Re-roll the dough as needed and cut, until you get about 12 biscuits.
Refrigerate the biscuits at least 30 minutes. Do not skip this step.
Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk and bake for 12-15 minutes or until the biscuits are slightly browned.
This recipe was adapted from the original by whattheforkfoodblog.com.
If you missed it in the directions above, do not over mix! Seriously, the first time I made these I mixed them to death and they were hockey pucks! Like I could literally throw then against a wall and they wouldn't break. Please heed the warning, do not over mix. If at some point you are like, "I think I should mix just a little more and it should be good". DON'T. Just stop there.
If you do take my advice, you should end up with a lovely biscuit that you can dress up to your hearts desire. Pictured here is a warm biscuit, buttered, with strawberry jam, prosciutto, brie cheese and baby arugula. But, I mean you can just go wild; biscuits and gravy, bacon, egg and cheese breakfast sandwich, strawberry short cakes, clotted cream and jelly or just a big slice of southern baked ham. We should not have to miss out on belly (and heart) warming food just because we are gluten-free.
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