Gluten-Free Biscuits

1

Place the butter in the freezer wrapped in parchment paper for 30 minutes.

2

Preheat the oven to 425℉ and line a baking sheet with parchment paper.

3

Pour the milk in a bowl and add the lemon juice and let it sit for ten minutes.

4

In a large bowl, combine the flour, baking powder, sugar and salt. Whisk to combine.

5

Once the butter has hardened enough, grate on a box grater.

6

Add the grated butter to the dry ingredients and use your hands to crumble the dough, until it resembles coarse crumbs.

7

Pour in the milk/lemon mixture and use a spatula to combine until thickened, don’t over mix the dough (this will lead to tough/hard biscuits).

8

Place the dough onto a piece of parchment paper. Shape the dough into a rectangle. Fold one side into the center and then repeat with the other side. Then turn the dough towards you so it’s long horizontally. Flatten gently with your hands and then repeat the same laminating technique once more.

9

Use the lid of a mason jar or a greased measuring cup (⅓ cup) to cut the biscuits into 2” thick circles and place on the baking sheet. Repeat with the remaining biscuits.

10

Brush the tops of the biscuits with a little more milk and then place in the oven to bake for 14 to 16 minutes, until the biscuits are cooked through and the tops are just starting to turn golden.

11

Notes: This recipe was tested using Bob’s Red Mill 1-1 gluten-free all purpose flour To correctly measure flour: Flour should be fluffed and then scooped into the measuring cup with a spoon until it reaches the top. Use a butter knife to level the cup. More milk: if the dough is too difficult to shape (or crumbly), add a splash more milk as needed. Juts be sure not to overwork the dough too much.

12

Substitutions: Flour: this can be substituted with regular all purpose flour. Milk: use buttermilk instead of unsweetened milk with lemon.