1 1/2 cups + 2 tablespoons (228 g) all purpose gluten free flour (I used Better Batter)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup + 2 tablespoons (26 g) nonfat dry milk
3 tablespoons (27 g) cornstarch
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons (24 g) granulated sugar
1 teaspoon kosher salt
8 tablespoons (112 g) unsalted butter, cut into large chunks and chilled
1 cup (8 fluid ounces) buttermilk, chilled
Preheat your oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the flour blend, xanthan gum, nonfat dry milk, cornstarch, baking powder, baking soda, sugar, and salt, and whisk to combine well. Add the chopped butter to the flour mixture and toss to coat. Place each piece of butter between your floured thumb and forefinger to flatten, working quickly to ensure that you don’t melt any of the butter. Create a well in the center of the dry ingredients, and pour in the buttermilk. Mix with a large spoon or spatula until the dough comes together.
Turn out the dough onto a lightly floured surface and press it together into a disk. Dust the dough with a bit more flour, and roll with a rolling pin into a thick rectangle. Fold the rectangle in half lengthwise, then in half widthwise, and dust again lightly with flour if necessary to prevent sticking. You have completed the first “turn” of the dough. Once again, roll out the dough into a thick rectangle, fold it in half lengthwise, again widthwise to create a packet, and dust lightly with flour if necessary. This has been the second “turn.” Repeat the process again twice more (two more turns for 4 turns total), working quickly to ensure that the butter does not melt. Dust again lightly with flour, and roll the dough into a disk about 1-inch thick. With a floured, round biscuit cutter or cookie cutter (about 2 inches in diameter), cut out rounds of dough by pressing firmly and cutting quickly. Shake each round out of the cutter and place about 2-inches apart from one another on the prepared baking sheet. Gather and reroll scraps, and cut out as many more rounds as possible, placing them on the baking sheet.
Place the baking sheet in the freezer for 5 minutes to chill the dough until firm (or in the refrigerator for 10 minutes or until firm). Place the baking sheet in the center of the preheated oven and bake until the biscuits are puffed and pale golden (about 15 minutes). Remove the baking sheet from the oven and allow the biscuits to cool on the baking sheet until firm (about 5 minutes). Serve warm or at room temperature.
Adapted from the book Gluten-Free on a Shoestring Bakes Bread: Biscuits, Bagels, Buns, and More by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc. Copyright © 2013.