Cooking and Serving: 33 minutes | 8 biscuits
Ingredients
3 cups (420 g) all purpose gluten-free flour blend | 1 ½ teaspoons xanthan gum, (omit if your blend already contains it) | ⅓ cup (48 g) cornstarch
Description
Prep Time: 15 minutes | Cook Time: 18 minutes | Total Time: 33 minutes | Servings: 8 biscuits
Ingredients
3 cups (420 g) all purpose gluten-free flour blend
1 ½ teaspoons xanthan gum, (omit if your blend already contains it)
⅓ cup (48 g) cornstarch
1 tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons (24 g) granulated sugar, (optional)
8 tablespoons (112 g) unsalted butter, diced and chilled
6 ounces cream cheese, chilled
1 ¼ cups (10 fluid ounces) buttermilk, chilled, plus more for brushing tops
Coarse salt for sprinkling (optional)
Instructions
Preheat your oven to 400°F. Line rimmed baking sheets with unbleached.
In a large bowl, place the flour, xanthan gum, cornstarch, baking powder,.
baking soda, salt, and the optional sugar, and whisk to combine well.
Add the butter, separate the pieces and toss in the dry ingredients to coat.
Add the cream cheese, and toss to coat again. With clean and dry,.
Create a well in the center of the bowl, and add the chilled buttermilk. Stir.
the mixture a bit with your hands to bring it together into a disk.
Turn the dough out onto a lightly floured surface, and press it into a.
Fold the dough in thirds * Turn the dough one-quarter of the way around in one direction, and roll out.
into a rectangle about 3/4-inch thick.
Flour a round biscuit cutter, and cut out rounds of dough.
Place the rounds on the prepared baking sheet. Gather and reroll the scraps,.
dough. Place the rounds on the baking sheet.
Brush the tops of the biscuits with a bit of buttermilk, and sprinkle with.
about 10 minutes or until firm.
Place the baking sheet in the center of the preheated oven and bake, rotating.
once during baking, until lightly golden brown on top (about 18 minutes).
Remove from the oven and allow to set briefly before serving.