Homemade Gluten Free Buttermilk Chive Biscuits

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   Preheat oven to 450 degrees F and line a baking sheet with parchment paper, Silpats, or lightly spray with cooking spray.

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   Set aside.

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   2.

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   In a medium bowl, whisk together the flour, baking powder, baking soda, salt and chives.

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   3.

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   Add in the cubed cold butter and work into the flour with either a pastry cutter or your fingers.

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   Youre looking for the butter to resemble the size of peas.

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   4.

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    Gently stir in the buttermilk and mix together until just combined and dry ingredients are moistened.

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    If need be, add another dash of buttermilk to achieve this.

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    Add only if you absolutely need to, and no more than 1 additional tablespoon.

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    5.

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    Place dough onto a lightly floured surface and quickly work into a ball, trying not to overwork dough.

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    Pat into a disk about 3/4 thick and slice into 6 wedges.

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    6.

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    Place wedges 1 apart on your sheet pan and bake 1215 minutes or until bottoms and tops are a nice golden brown.

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    Serve warm with lots of butter!

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    Recipe slightly adapted from Janice Coles, Chicken and Egg.

* Per serving · 4 servings · Values may vary.

No additional tips available.