2 cups (280 g) all purpose gluten free flour (I used Better Batter)
1 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (36 g) cornstarch
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 teaspoon garlic powder
6 ounces sharp yellow cheddar cheese, grated
2 tablespoons chopped fresh flat-leaf parsley
8 tablespoons (112 g) unsalted butter, cold and shredded
1 cup (8 fluid ounces) buttermilk, chilled
3 tablespoons heavy whipping cream, chilled
Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, salt and 1/2 teaspoon garlic powder, and whisk to combine well. Add the grated cheese, shredded butter, and 1 tablespoon of chopped parsley, and toss to coat. Create a well in the center of the dry ingredients and add the buttermilk. Mix gently, just until the dough begins to come together. Divide the dough into 10 equal pieces, roll each gently into a ball, flatten lightly into a dish about 3/4 of an inch thick and place about 2-inches apart from one another on the prepared baking sheet. Place the biscuits in the freezer to chill until firm (about 10 minutes).
Remove the baking sheet from the freezer. Add the remaining 1/2 teaspoon garlic powder and remaining 1 tablespoon chopped parsley to the heavy whipping cream, and mix to combine. Using a pastry brush, brush the tops and sides of the chilled biscuits with the cream mixture. Place the baking sheet in the center of the preheated oven and bake until firm to the touch, brown on the underside and lightly golden brown on top, about 20 minutes. For a more crisp bottom, allow the biscuits to bake for 2 to 3 minutes longer. Remove from the oven, and allow to cool for 5 minutes before transferring to a wire rack to cool completely.
First published on the blog in 2013. The recipe ingredients, method and photographs were all updated in 2016; video, some new photos, and substitution information added 2019.