Ingredients

• 2 1/2 cups Gluten Free 1-to-1 Baking Flour
• 2 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 2 tsp Sugar
• 1 tsp Salt
• 1/2 cup Butter chilled and cut into 1/4-inch cubes
• 2 Eggs
• 3/4 cup Buttermilk + 1 Tbsp, divided

Instructions

1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, baking soda, sugar and salt in a large bowl. Cut in butter with a pastry blender until texture resembles small pebbles.
3. In a small bowl, whisk together eggs and 3/4 cup buttermilk. Make a well in the center of the flour mixture and pour in the eggs and buttermilk. Stir until a soft dough forms. Dough will be slightly wet.
4. Turn dough out onto a large piece of plastic wrap. Cover with another large piece of plastic wrap and roll or pat dough to 1/2 inch thick. Remove top piece of plastic wrap. Fold dough in half, then fold in half again. Cover dough with plastic wrap and roll or pat to 1 inch thick. Remove top piece of plastic wrap. Cut dough with 3-inch round biscuit cutter, pressing straight down (don't twist). If dough sticks, dip the cutter into gluten free flour between each biscuit.
5. Place biscuits close together on the prepared baking sheet. Brush with remaining 1 Tbsp buttermilk. Bake for 18 minutes, or until tops are golden brown. Remove from oven and cool on baking sheet for 5 minutes.