Biscuits
Who doesn’t like biscuits? I have never come across a gluten free biscuit in a store or restaurant, probably because a gf biscuit will not be as flaky, light, and delicate as a glutenous one. While these are not as flaky and light as the ones I used to make as a child (back when I could have gluten), they are buttery and delicious!
I was in London recently and went to afternoon tea at a place that served gluten free items for tea. They had a biscuit, and I think the recipe I made was better. So try it out!
Ingredients:
4 cups of gluten free flower (I use Bob’s Red Mill 1-to-1 baking flower)
4 teaspoons baking powder
½ teaspoon of baking soda
1 teaspoon of salt
2 sticks of very cold butter, cubed
1 cup, plus 2 tablespoons, of milk (buttermilk is best)
Steps:
Preheat oven to 375 F and line a baking sheet with parchment paper
In a bowl, whisk together flour, baking powder, baking soda, and salt
Add salt into dry ingredients, incorporating with pastry cutter or hands, leaving chunks
Fold in milk until a thick dough forms
Roll out dough and cut out 2-3 inch rounds; place on baking sheet
Bake for 18-20 minutes, or until golden brown
Brush with melted butter (optional)
Adapted from Tasty
