1stickunsalted butter, very coldcut in small chunks
4large eggs, beatendivided (2 eggs for basting)
Preheat oven to 375 degrees. In a large bowl, mix all the dry ingredients together.
Add all the wet ingredients and combine well (leave 2 eggs for basting). After mixing the dough, form the dough into a ball. The dough will be somewhat wet, which is okay. Add a little more flour to help handle the dough, but not too much.
Use your hand to shape the ball form dough into a square or rectangle. You may use a rolling pin but do it lightly so you do not overwork the dough.
Use a biscuit cutter (or circular cookie cutter) to cut the dough in even size. Beat the extra eggs and use a small brush to baste the top and sides of the dough.
Place the biscuits on a sheet pan lined with parchment paper that's lightly greased with butter or olive oil spray. Bake for 20-25 minutes or until golden brown. Serve warm and enjoy!
Gluten Free Biscuits Tips:
Avoid using a rolling pin, it is best to use your hands to gently work the dough into a flat rectangle before cutting out the biscuits. However, if it is necessary for you to use a rolling pin, do so gently make sure to add a little flour to the rolling pin before applying it to the dough.
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.