1 ½cupsgluten-free all-purpose flour. We used rice flour;Plus extra for folding
1tsp.Xanthan Gum;If flour do not already include xanthan gum
1tablespoonbaking powder
2tablespoonsugar
½teaspoonsalt
1stickunsalted butter, very cold;cut in small chunks - cubes
1cupSour cream
1large egg, beaten;for basting
Instructions
Whisk flour, baking powder, salt, baking soda, sugar, and xanthan gum together in a bowl. If the flour already have Xanthan Gum, do not include it. Add the cold-cut cubed butter to the dry mixture. And use a flour blender or handheld pastry blender to cut and mix the butter into the flour mixture. Continue mixing until the flour starts to resemble large pieces that are similar size of peas.Add in the sour cream. Use the pastry blender to continue mixing. Mix the dough until just combined. You will notice that your dough is wet. Do not over mix as the dough will result in a mushy dough.
Transfer the dough onto a plastic wrap and cover completely. Next, use a rolling pin to roll the dough lightly to have a smooth surface and to spread out the dough. Rolling the dough is optional, you can also use the palm of your hands to gently flatten the dough. Roll it while covered with the plastic wrap. The flour will not rise. It is best to leave it at the height you’d like your biscuits to be. Uncover the dough and use a cookie dough cutter to cut your desired size. Transfer the dough onto the cookie or baking sheet. In a separate bowl, whisk the eggs. use a pastry brush to baste the biscuits. Bake the biscuits in the oven at 375 degrees for 18 minutes.Base with butter for a buttery taste and enjoy.
Notes
Make sure all of the ingredients are as cold as possible. This helps the biscuits become fluffy.
The dough will be messy and somewhat wet and sticky (I actually like it that way). You may add a little gluten-free all-purpose flour as needed, but NOT TOO MUCH. You don’t want the dough to be too tough.
Use a little more flour to help fold the dough. This method is called laminating.
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Calories are estimated per serving.
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