Gluten-Free Buttermilk Biscuits

Makes 6 biscuits. Prep time 15 minutes; cook time 18 minutes

Instructions;

Preheat oven to 450° F. Line a baking sheet with parchment paper.

• Whisk together flour, baking powder, baking soda, sugar, and salt in a large bowl. Cut in butter with a pastry blender until the texture resembles small pebbles.
• In a small bowl, whisk together eggs and 3/4 cup buttermilk. Make a well in the center of the flour mixture and pour in the eggs and buttermilk. Stir until a soft dough forms. The dough will be slightly wet.
• Turn the dough out onto a large piece of plastic wrap. Cover with another large piece of plastic wrap and roll or pat dough to 1/2 inch thick. Remove the top piece of plastic wrap. Fold dough in half, then fold in half again. Cover the dough with plastic wrap and roll or pat to 1 inch thick. Remove the top piece of plastic wrap. Cut dough with a 3-inch round biscuit cutter, pressing straight down (don’t twist). If dough sticks, dip the cutter into gluten-free flour between each biscuit.
• Place biscuits close together on the prepared baking sheet. Brush with remaining 1 Tbsp buttermilk. Bake for 18 minutes, or until the tops are golden brown. Remove from the oven and cool on a baking sheet for 5 minutes.