Gluten-Free Buttermilk Buiscuits

These biscuits have become a comforting household staple for holidays and non-holidays alike. I guarantee that you won't be able to taste the gluten-free in these--you can thank the butter for that! 

Yield: 12 biscuits
Ingredients:

• 4 cups of GF flour (I use Cup4Cup)
• 1 TBL Kosher salt
• 1 TBL baking powder
• 1 TSP baking soda
• 1 cup (2 sticks) unsalted butter, cold, cut into 1/2-inch cubes
• 1 1/2 cup buttermilk + 1-2 TBL for brushing
• 2-3 TBL melted butter for brushing

Bake at 425 F for 15 minutes

1. Preheat oven to 425 F.

2. In a food processor combine and blend all dry ingredients until well incorporated.

3. Add the cold butter in small amounts (2-3 cubes at a time) to the food processor and pulse until the dough begins to form pea-sized beads.

4. Place the dough in a bowl. With a fork, slowly mix in the buttermilk until the dough forms a ball. The dough will be loose but don't be tempted to over mix!

5. Take the loose dough and wrap it in plastic wrap. Refrigerate for 1 hour. 

6. Take the dough out and on a lightly floured surface roll out the dough to be 1-inch thick.

7. Use a round cutter to cut out the biscuits from the dough. Place the cut out biscuits on a parchment or Silpat-lined baking sheet. Brush buttermilk onto the top of the biscuits to get a nice, golden brown top!

8. Bake for 15 minutes or until golden brown and brush the hot biscuits with melted butter.

Serve with honey or jam and enjoy!