Best Gluten Free Biscuits

 These are my favorite gluten free biscuits.  From King Arthur Flour

These gluten-free biscuits are flaky, buttery, and just plain good. Biscuits are particularly well suited to being frozen before baking. If you have a stash on hand in your freezer, you can pop them straight into the oven and enjoy fresh gluten-free biscuits with any meal; just be sure to allow for an additional 5 minutes of baking time.

Prep: 15 mins, Bake: 15 to 18 mins.  Yield: nine 2 1/2" biscuits

 

INGREDIENTS

1 3/4 cups (259g) King Arthur Gluten-Free All-Purpose Flour

1/2 teaspoon table salt

1 teaspoon xanthan gum

1 teaspoon baking powder

1/2 teaspoon baking soda

8 tablespoons (113g) unsalted butter, cold, cut into pats

1/2 cup (113g) buttermilk

2 tablespoons (35g) honey

INSTRUCTIONS

Lightly grease a baking sheet, or line it with parchment.  Preheat oven to 425 degrees.

In a mixing bowl, whisk together the flour, salt, xanthan gum, baking powder, and baking soda.  Cut in the butter until it's in chunks about the size of a nickel using a biscuit cutter.

In a separate bowl stir together the buttermilk and honey and add, all at once, to the dry ingredients. Stir until the dough comes together with only a few dry crumbs remaining.  You may need to add another 1-2 tablespoons of buttermilk.  Take care not to overwork the dough.Turn the dough out onto a piece of parchment or waxed paper that's been dusted with a little cornstarch.

Use the paper to fold the dough over on itself eight times, patting it to a thickness of 1/2" between folds.

After the last fold, pat the dough 1/2" to 3/4" thick, and cut with a 2 1/2" biscuit cutter. Stack the scraps on top of each other and pat down again, repeating the cutting process until all of the dough is used.  (Or make square shaped biscuits and cut into equal pieces with a knife).

Place the biscuits on a prepared baking sheet.  Brush the tops with some milk or buttermilk, and bake for 12-15 minutes, until the tops are golden brown. Remove from the oven and serve warm.

TO FREEZE:

To freeze for later:  place the cut biscuits on the prepared baking sheet, and place them in the freezer for 15-45 minutes.  Then wrap any extra biscuits once they're frozen, and bake them as you need them later on.  Remove the biscuits from the freezer while the oven preheats.  Brush the tops with milk or buttermilk and bake until golden brown abour 15 minutes.

Variation:

For gluten-free cheese biscuits, reduce the butter in the recipe to 1/4 cup; and add 1 cup of any grated cheese you like: cheddar, Parmesan, and pepper jack are all good choices.