KING ARTHUR GLUTEN FREE BISCUIT RECIPE RECIPES

Steps:

• Preheat oven to 425°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.

Steps:

• Preheat oven to 425°F (218°C). Lightly grease a baking pan or line with parchment paper; set aside. You can also use a cast iron skillet.
• In a large mixing bowl whisk flour, baking powder, and salt until combined.
• Cut in butter with fork or pastry cutter until mixture resembles coarse crumbs. You can also grate the butter into the flour and stir it to coat it.
• Make a well in the center of the flour and butter mixture. Add the half and half, or buttermilk for gluten-free buttermilk biscuits, into the well you created.
• Stir in the half and half until the dough starts to pull together into a ball.
• Place your dough ball on a piece of parchment paper and press and shape it into a rectangle. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Do this two more times, for a total of three times.
• Place a piece of wax paper on top of the dough and gently roll it out until it's about 3/4 of an inch thick.
• Cut biscuits with a biscuit cutter. Don't twist the biscuit cutter after you press it down. Continue to cut biscuits. If needed, pull dough back together and roll it out again until all dough has been cut into biscuits.
• Place the gluten free biscuits close together on the parchment lined baking sheet. They should be close enough together that they touch.
• Bake for 15-17 minutes or until golden brown and cooked through.
• Enjoy warm.