quickbread - gluten free biscuits

By tinathorn

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?)

Details

Servings 1
Adapted from whattheforkfoodblog.com

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.