GLUTEN FREE BISCUIT RECIPES

Steps:

• Preheat Oven and Prepare Pan. Adjust oven rack to middle position and heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Whisk the Dry Ingredients. Whisk together gluten-free flour, sugar, baking powder, baking soda, and salt in a large bowl. Take your time with this step to ensure the ingredients are thoroughly combined.
• Make the Dough. Using your hands or a pastry cutter, cut butter into the flour mixture until the butter is about the size of peas. Make a well in the center of the bowl and add one cup of yogurt. Stir the mixture together with a wooden spoon and then knead a few times (in the bowl with your hands.) If dry flour remains in the bottom of the bowl, add an additional tablespoon of yogurt. Repeating as needed. The dough should easily hold together. It shouldn't be dry or too soft and squishy.
• Cut Dough into Rounds. Dust your countertop with gluten-free flour. Turn dough out onto the counter and press it into a rectangle, about 1 1/4 inches thick. Cut into three or four rounds using a 1 1/2 inch biscuit cutter. Place biscuits on the prepared baking sheet. Gather the remaining dough together, kneading and patting it into a rectangle and cut out additional biscuits. Repeat. You should have 8-9 biscuits at the end.If the dough seems soft or warm, chill for 15 minutes.
• Bake the Biscuits. Bake until the biscuits are deeply golden brown, about 15 minutes.
• Serving and Storing. Allow biscuits to cool for 5 minutes on the pan before serving. Gluten-free biscuits taste best the day they are baked.
• Food Processor Directions

Steps:

• Preheat Oven and Prepare Pan. Adjust oven rack to middle position and heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Whisk the Dry Ingredients. Whisk together gluten-free flour, sugar, baking powder, baking soda, and salt in a large bowl. Take your time with this step to ensure the ingredients are thoroughly combined.
• Make the Dough. Using your hands or a pastry cutter, cut butter into the flour mixture until the butter is about the size of peas. Make a well in the center of the bowl and add one cup of yogurt. Stir the mixture together with a wooden spoon and then knead a few times (in the bowl with your hands.) If dry flour remains in the bottom of the bowl, add an additional tablespoon of yogurt. Repeating as needed. The dough should easily hold together. It shouldn't be dry or too soft and squishy.
• Cut Dough into Rounds. Dust your countertop with gluten-free flour. Turn dough out onto the counter and press it into a rectangle, about 1 1/4 inches thick. Cut into three or four rounds using a 1 1/2 inch biscuit cutter. Place biscuits on the prepared baking sheet. Gather the remaining dough together, kneading and patting it into a rectangle and cut out additional biscuits. Repeat. You should have 8-9 biscuits at the end.If the dough seems soft or warm, chill for 15 minutes.
• Bake the Biscuits. Bake until the biscuits are deeply golden brown, about 15 minutes.
• Serving and Storing. Allow biscuits to cool for 5 minutes on the pan before serving. Gluten-free biscuits taste best the day they are baked.
• Food Processor Directions