GF Biscuit Recipe

🧂 Ingredients

• 1⅔ cup Cathy's Gluten Free All Purpose Flour Blend
• 1 tablespoon raw sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon fine sea salt
• 6 tablespoon cold butter
• ⅔ cup Greek yogurt

  or full-fat sour cream
• 1 large egg

Instructions

• 1 Combine the flour, sugar, baking powder, baking soda, and salt in a food
  processor.
• 2 Drop the butter into the flour mixture in a few chunks. Pulse the food processor
  a few times to chop it up and disperse it evenly in small pieces, but don't run
  the machine much at this point.
• 3 Whisk together the egg and yogurt.
• 4 With the food processor running on low speed, pour the yogurt-egg mixture in.
  Stop when the dough forms a ball.
• 5 Allow the dough to sit for 30 minutes to absorb the moisture.
• 6 Preheat the oven to 500℉ (260℃). Line a baking sheet with parchment paper. Place
  a second baking sheet beneath it to keep your biscuits from burning on the
  bottom.
• 7 Roll out the dough on a floured surface. (I use plain white rice flour for this,
  rather than using up my all-purpose blend.) Cut biscuits into round shapes and
  place on the prepared pan.
• 8 Place the pan on the middle rack of the preheated oven, close the door, and then
  turn the heat down to 425℉ (218℃). Bake the biscuits for about 14 minutes, but
  keep an eye on them. Ovens vary.
• 9 Remove the pan from the oven and place it on a cooling rack for a few minutes
  before enjoying your fresh, hot biscuits!

Nutrition Info