Cooking and Serving: 35 minutes | 10 biscuits
Ingredients
2 cups (280 g) all purpose gluten free flour blend | 1 teaspoon xanthan gum, omit if your blend already contains it | ¼ cup (36 g) cornstarch
Description
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 10 biscuits
Ingredients
2 cups (280 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, omit if your blend already contains it
¼ cup (36 g) cornstarch
1 tablespoon baking powder
½ teaspoon kosher salt
1 teaspoon garlic powder
6 ounces sharp yellow cheddar cheese, grated
2 tablespoons chopped fresh flat-leaf parsley
8 tablespoons (112 g) unsalted butter, cold and shredded
1 cup (8 fluid ounces) buttermilk, chilled
3 tablespoons heavy whipping cream, chilled
Instructions
Remove the baking sheet from the freezer
Add the remaining 1/2 teaspoon garlic powder and remaining 1 tablespoon.
chopped parsley to the heavy whipping cream, and mix to combine. Using a.
pastry brush, brush the tops and sides of the chilled biscuits with the cream.
Place the baking sheet in the center of the preheated oven and bake until.
firm to the touch, brown on the underside and lightly golden brown on top,.
For a more crisp bottom, allow the biscuits to bake for 2 to 3 minutes.
Remove from the oven, and allow to cool for 5 minutes before transferring to.
a wire rack to cool completely.
Remove the baking sheet from the freezer
Add the remaining 1/2 teaspoon garlic powder and remaining 1 tablespoon.
chopped parsley to the heavy whipping cream, and mix to combine. Using a.
pastry brush, brush the tops and sides of the chilled biscuits with the cream.
Place the baking sheet in the center of the preheated oven and bake until.
firm to the touch, brown on the underside and lightly golden brown on top,.
For a more crisp bottom, allow the biscuits to bake for 2 to 3 minutes.
Remove from the oven, and allow to cool for 5 minutes before transferring to.
a wire rack to cool completely.