2 cups (280 g) all purpose gluten free flour (I used Better Batter), plus more for sprinkling
1 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (36 g) cornstarch (or try potato starch or arrowroot)
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
6 tablespoons (84 g) unsalted butter, roughly chopped and chilled
1 egg (50 g, weighed out of shell) + 1 egg white (25 g)
1 1/2 cups (12 ounces) ricotta cheese, chilled
Preheat your oven to 375°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the flour, xanthan gum, cornstarch, baking powder 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 index finger to flatten. In a separate, medium-size bowl, place the egg, egg white and ricotta cheese and beat with a handheld mixer until well-combined and smooth. Create a well in the center of the flour mixture, and scrape in the egg and ricotta mixture. Mix with a large spoon or spatula until the dough begins to come together.
Turn the dough out onto a lightly floured surface, dust it lightly with more flour and roll out the dough with a rolling pin into a thick rectangle. Fold the rectangle in half lengthwise, dust again lightly with flour, and roll the dough out again into a thick rectangle. Once more, fold the rectangle in half lengthwise, and then fold again widthwise to create a much smaller, thicker rectangle. The dough should begin to take on a smoother appearance. Roll the dough out into a rectangle that is about 1-inch thick. With a floured 3 1/2-inch round biscuit cutter, cut out round of dough and place them about 2-inches apart from one another on the prepared baking sheet. Gather and preroll the scraps of dough and cut out as many more rounds as possible, placing them on the baking sheet.
Place the baking sheet in the freezer until chilled (at least 5 minutes). Then place the baking sheet in the center of the preheated oven and bake until the biscuits are puffed and very pale golden (about 18 minutes). Allow the biscuits to cool on the baking sheet for about 5 minutes or until firm. Serve warm with more ricotta cheese and jam.
P.S. Fall baking is coming! Do you have your copy of my newest cookbook, Gluten Free Classic Snacks? You’ll be able to make all your old favorite snack cakes, cookies, crackers, breakfast treats and even the candies you thought you’d never ever have again (gluten free Kit Kat anyone?)!