Gluten Free Biscuits: Cinnamon Bun style
3 1/2 to 4 cups (490 to 560 g) high-quality all purpose gluten free flour
2 teaspoons xanthan gum (omit if your blend already contains it)
2 1/2 teaspoons baking powder
3/8 teaspoon kosher salt
1/2 cup (100 g) granulated sugar
12 tablespoons (168 g) unsalted butter, roughly chopped and chilled
2 eggs (120 g), lightly beaten
1 cup milk, chilled
1/2 cup (109 g) light brown sugar
1 tablespoon ground cinnamon
Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place 3 1/2 cups (490 g) of the flour, the xanthan gum, baking powder, 1/4 teaspoon of the salt, and the granulated sugar, and whisk well. Add the chopped butter, and toss to coat the butter in the dry ingredients. Press each piece of butter between your thumb and forefinger and flatten it. Create a well in the center of the dry ingredients and add the eggs and milk. Mix until the dough just begins to come together. Sprinkle a flat surface with about 1/4 cup of the remaining flour, and turn the dough out onto the flour. Sprinkle the top of the dough with more flour, and gather the dough and press it into a disk.
For the flakiest biscuits, roll the dough into a rectangle about 3/4 inch thick, and fold it in thirds as you would a business letter. Turn the dough 1/2 turn on the counter, sprinkle with flour as necessary to prevent sticking, and roll again into a rectangle about 3/4 inch thick. Cut out 3 inch rounds from the rectangle with a floured biscuit cutter, and place the rounds about 1 inch apart from one another on the prepared baking sheet. Gather and reroll scraps, and cut out more rounds.
Place the baking sheet in the freezer to chill the biscuits until firm (about 10 minutes). In a small bowl, place the brown sugar and cinnamon, and mix to combine. Once the biscuits are firm, remove the baking sheet from the freezer, brush the tops of the biscuits with a bit of milk or some water, and sprinkle generously with cinnamon sugar. Place the biscuits in the center of the preheated oven and bake for about 20 minutes, or until the biscuits are puffed and lightly golden brown. Remove from the oven and allow to cool briefly before serving.
Adapted from the book Gluten-Free on a Shoestring Quick and Easy: 100 Recipes For the Food You Love—Fast! by Nicole Hunn (Da Capo 2012.)