Instructions

• Preheat the oven to 450°F (232°C).
• In a large bowl add the gluten-free flour, baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients.
• Cut the butter into small pieces and put in the freezer for 10 minutes. Keep the buttermilk cold.
• Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas.
• Add in the buttermilk and the whisked egg (or egg replacer) and stir until a soft dough forms. The dough will be sticky.
• Add one tablespoon of flour to a large piece of parchment paper.
• Place the dough on top of the floured parchment paper. Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times.
• With your hands form a dough round that is about 7 inches in diameter and 1 inch thick.
• Cut out 2-inch biscuits using a biscuit cutter. Do not twist cutter when cutting. Put the biscuits on a greased large cast iron pan or baking sheet.
• Bake the biscuits for 15-20 minutes at 450°F (232°C). At the 15-minute point check your biscuits to see if they are golden brown.
• Brush melted butter on top of the warm biscuits. Serve warm and enjoy!