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Ingredients
- 2 cups all-purpose gluten free flour
- 1 teaspoon xanthan gum
- 1 teaspoon fine sea salt
- 2 1/2 teaspoons baking powder
- 6 tablespoons butter, cubed and cold
- 3/4 cup milk (buttermilk?)
Preparation
Step 1
Preheat oven to 425°F.
In a large bowl, whisk together the flour, xanthan gum, salt and baking powder. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.
Stir in the milk until incorporated. You may need an additional 1-2 tablespoons of milk to insure all the flour is moistened. Form the dough into a ball and knead about 10 times in the bowl.
Roll the dough out on a floured board to desired thickness. I made mine about 2 inches thick by 1 1/2 inches is the ideal thickness. Use a 2 inch biscuit cutter to cut the biscuits. Re-roll dough as needed.
Place biscuits on an ungreased baking sheet and bake 10-14 minutes or until done (cooking time will depend on thickness of the biscuit). Serve warm.