Ingredients

3 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour

1/4 cup sugar

4 teaspoons baking powder

1 teaspoon xanthan gum

1 teaspoon salt

2 sticks cold butter, sliced into pats

4 large eggs

2/3 cup cold low fat buttermilk milk

Preparation

  1. Preheat oven to 400F
  2. Grease two baking sheets (or line with parchment)
  3. Whisk together the first five ingredients until well combined
  4. Work in the cold butter quickly (butter must remain cold). Mixture should be crumbly with some pea-sized or just slightly larger pieces of butter.
  5. Whisk together the eggs and milk until frothy
  6. Add to dry ingredients just until cohesive dough is formed (dough will be sticky)
  7. Generously sprinkle rolling surface with gluten free flour and lay dough on top
  8. Generously flour rolling pin and roll dough out to 1/2 inch thick
  9. Gently fold dough into thirds lengthwise (like a letter folded to place in an envelope), then fold in half widthwise
  10. Roll dough out to 1/2 inch thick and repeat fold
  11. Roll dough out to 1/2 inch thick a third time
  12. Use a sharp knife or biscuit cutter to cut biscuits (must be sharp so biscuit layers are not compressed)and place on prepared sheets 2 inches apart
  13. Lightly brush buttermilk atop each biscuit
  14. Place baking sheets flat in freezer for 20 minutes (this allows butter to further solidify, helping to ensure flaky biscuits)
  15. Bake at 400F for 15-20 minutes, or until golden brown. allow to rest five minutes before serving.