Buttermilk Biscuits

Ingredients

• 2 cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
• 1/4 cup Tapioca Starch
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 tablespoon Sugar
• 1/2 cup Cold Unsalted Butter (cut into small cubes)
• 2 tablespoons Cold Vegetable Shortening (cut into small pieces)
• 3/4 - 1 cup Buttermilk (cold)
• 1 Egg
• 2 tablespoons Melted Butter (for brushing)

Instructions

1. 1

   Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together gluten-free flour, tapioca starch, baking powder, baking soda, salt, and sugar.

3. 3

   Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

4. 4

   In a separate bowl, whisk together the buttermilk and egg.

5. 5

   Gradually add the buttermilk mixture to the flour mixture, stirring gently until just combined. Do not overmix.

6. 6

   Turn the dough out onto a lightly floured surface (use gluten-free flour). Gently pat the dough into a 3/4-inch thick rectangle.

7. 7

   Using a 2 1/2-inch biscuit cutter, cut out biscuits. Place them on the prepared baking sheet.

8. 8

   Brush the tops of the biscuits with melted butter.

9. 9

   Bake for 15-20 minutes, or until golden brown.

10. 10

    Let cool slightly before serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.