Ingredients
Method
Preparation
- Preheat the oven to 425°F (220°C). Line a half sheet pan with parchment paper and set aside.
- Dice butter into 1/2-inch cubes and freeze for 10 minutes, or grate it and keep it chilled.
Mixing the Ingredients
- In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, and salt.
- Cut the chilled butter into the flour mixture until it resembles coarse crumbs.
- Slowly drizzle in the milk while stirring with a fork until the dough feels slightly sticky.
Shaping and Baking
- Turn the dough onto a lightly floured surface. Press it together and flatten to 3/4-inch thickness.
- Use a 3-inch biscuit cutter to cut out 6–7 biscuits, reshaping scraps as needed.
- Arrange biscuits on the prepared baking sheet and brush the tops with milk.
- Bake for 12–14 minutes, rotating the pan halfway through, until golden brown.
Serving
- Serve warm and enjoy with butter or honey.
Notes
Keep the butter cold and handle the dough gently to avoid tough biscuits. These biscuits can also be frozen for later use.