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1. Preheat oven to 400F
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2. Grease two baking sheets (or line with parchment)
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3. Whisk together the first five ingredients until well combined
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4. Work in the cold butter quickly (butter must remain cold). Mixture should be crumbly with some pea-sized or just slightly larger pieces of butter.
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5. Whisk together the eggs and milk until frothy
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6. Add to dry ingredients just until cohesive dough is formed (dough will be sticky)
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7. Generously sprinkle rolling surface with gluten free flour and lay dough on top
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8. Generously flour rolling pin and roll dough out to 1/2 inch thick
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9. Gently fold dough into thirds lengthwise (like a letter folded to place in an envelope), then fold in half widthwise
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10. Roll dough out to 1/2 inch thick and repeat fold
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11. Roll dough out to 1/2 inch thick a third time
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12. Use a sharp knife or biscuit cutter to cut biscuits (must be sharp so biscuit layers are not compressed)and place on prepared sheets 2 inches apart
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13. Lightly brush buttermilk atop each biscuit
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14. Place baking sheets flat in freezer for 20 minutes (this allows butter to further solidify, helping to ensure flaky biscuits)
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15. Bake at 400F for 15-20 minutes, or until golden brown. allow to rest five minutes before serving.
