Makes about 8 biscuits
I don’t actually bake that often anymore. I have found that I feel a lot better the less gluten/wheat I eat. And most of my tried and true recipes contain wheat flour. But recently I got a hankering for real, homemade biscuits for a Sunday morning brunch. And I am pleased to report that I tweaked an old favorite recipe and they turned out flaky with a nice texture on top. Although they won’t win any health awards, they definitely filled my craving for buttery biscuits, without the wheat!
Preheat oven to 450 degrees.
1 ¾ cup Gluten-free flour blend (I used Namaste Foods Perfect Flour Blend)
1 tsp. salt
3 tsp. aluminum-free baking powder
6 Tbsp. chilled butter
Using a pastry blender or two knives, cut butter into dry mixture until crumbly.
¾ cup milk or unflavored non-dairy milk
Gently stir dough until all flour is combined. Turn dough onto a cutting board – you can spread some gluten-free flour blend onto board to reduce sticking. Using your hands or a rolling pin, roll or flatten ball of dough until it is about ¾ -1 inch thick. Using a round biscuit cutter, cut dough into biscuits and place on baking sheet. Continue to fold excess dough together and flatten again until you get as many biscuits as you can out of the ball of dough.
Bake until lightly browned, about 12-14 minutes.
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