3/4 cup (35 g) chopped scallions (green parts only)
1 teaspoon cornstarch
2 1/2 cups (350g) high-quality all-purpose gluten-free flour
1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
6 tablespoons (84g) unsalted butter, diced and chilled
1 cup (224 g) sour cream, chilled
1/2 cup heavy cream, chilled (plus more for brushing tops)
Preheat your oven to 375° F. Line a rimmed baking sheet with unbleached parchment paper and set it aside. Place the scallions in a small bowl and add the cornstarch. Toss to combine, and set the bowl aside.
Make the biscuit dough. In a large bowl, place the flour, xanthan gum, baking powder, baking soda and salt, and whisk to combine well. Add the butter, separate the pieces and toss in the dry ingredients. With clean and dry, well-floured fingers, flatten the flour-covered pieces of butter. Add the sour cream and 1/2 cup heavy cream, and stir gently to combine until the dough begins to come together. Add the scallions and cornstarch, and turn the dough gently until the scallions are evenly distributed throughout.
Shape the dough. Turn the dough out onto a lightly floured piece of unbleached parchment paper, and pat it into a rectangle about 1/4 inch thick. Dust the dough lightly with flour, and fold it in thirds by the short sides, like a business letter. Turn the dough one quarter of the way around in one direction, cover with another sheet of unbleached parchment paper, and roll out into a rectangle about 1/3 inch thick. Flour a round biscuit cutter, and cut out rounds of dough. Place the rounds on the prepared baking sheet about 1 inch apart. Gather and reroll the scraps, sprinkle lightly with flour if the dough is sticky, and cut more rounds of dough. Place the rounds on the baking sheet. Brush the tops of the biscuits with a bit of chilled cream. Place the baking sheet in the freezer for 10 minutes, or until firm.
Bake the biscuits. Place the baking sheet in the center of the preheated oven and bake for about 2o minutes, or until the edges are lightly golden brown and the sides of the bisuits are firm. Rotate once during baking.
Make-Ahead Note: This biscuit dough can be made through the shaping, frozen on a baking sheet, and then stored in the freezer until ready to bake. Just preheat your oven and bake as usual, from frozen, adding a couple of minutes to the baking time if necessary for proper browning and to ensure that the sides of the biscuits are firm enough to hold their shape as they cool.
Happy happy Thanksgiving.
P.S. If you haven’t yet, please pick up a copy of both of My Cookbooks! I appreciate your support more than you know, and it helps keep the blog going!