Best Ever Gluten Free Biscuits

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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.

* Per serving · 4 servings · Values may vary.