Makes 20 Mini Biscuits
These are delicious alone, but I like them best with butter and jam. I make them mini to help control portion size because they are really rich! If you want bigger biscuits, just use a larger cutter. These are best served right after baking, but they will keep for a day or two in a ziploc bag.
½ cup all-purpose gluten-free flour blend
½ cup white rice flour
½ cup corn starch
1 teaspoon xanthan gum
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1/2 cup well-shaken buttermilk
1 tablespoon melted butter for the tops of the biscuits
1. Preheat oven to 400°F.
2. Whisk together the gluten-free flour, rice flour, corn starch, xanthan gum, sugar, baking powder, baking soda, and salt.
3. Add in the cold butter and gently begin to break up the butter with your fingertips. When the butter is in very small pieces and distributed throughout the flour, add in the buttermilk.
4. Use your hands to mix the dough, but don’t overmix! You don’t want the butter to get too soft from your body heat. Turn out onto a flat surface sprinkled with corn starch. Using your fingers, pat the dough into a circle that is 2/3 inch thick.
5. Cut with a small biscuit cutter or cookie cutter, about 1 ½ inches in diameter. Transfer to a prepared baking sheet. Once you have cut out the biscuits, gather the scraps, and pat into another 2/3 inch thick circle. Cut remaining biscuits.
6. Brush the biscuits with melted butter and bake for 12-14 minutes or until golden.
Don’t have a biscuit cutter? For minis, use a (clean) plastic medicine cup from the top of a cough syrup bottle, or for larger biscuits use a drinking glass.
- Turn it Into Dessert:
Biscuits are great for strawberry shortcake. Slice strawberries and toss them with a few teaspoons of sugar. Let sit at room temperature for an hour or so until the juices begin to run. Layer split biscuits with the strawberry mixture and fresh whipped cream. Perfect!