Cooking and Serving: 25 minutes | 8 biscuits
Ingredients
1 ¾ cups (245 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: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 8 biscuits
Ingredients
1 ¾ cups (245 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
¾ teaspoon kosher salt
1 ¼ cups (10 fluid ounces) heavy whipping cream, plus more for brushing
1 (50 g (weighed out of shell)) egg, at room temperature
Instructions
Preheat your oven to 375°F. Line a large rimmed baking sheet with unbleached.
parchment paper and set it aside.
In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, and.
salt, and whisk to combine. Set the dry ingredients aside.
Place the cream and egg in a separate container (a measuring cup works great).
Create a well in the center of the dry ingredients, pour in the cream and egg.
mixture, and mix until just combined
The biscuit dough will be very thick and rather lumpy, and may become.
difficult to stir. Mix until just combined.
Scoop the dough into large mounds, about 3 heaping tablespoons each, and.
place on the prepared baking sheet about 1 1/2-inches apart from one another.
Brush the tops and sides of the mounds with a bit more cream to help the.
Place in the center of the preheated oven and bake for about 15 minutes, or.
Remove from the oven and allow to cool briefly before serving warm.