You have got to try these biscuits! They are flaky, buttery and no one would know they are gluten-free. I saw this recipe at Gluten Free on a Shoestring and had to try them out. I was not disappointed and this will be my go-to biscuit recipe from now on. You can modify this recipe by adding various cheeses, diced ham, scallions, etc.
2 1/4 c gluten-free all purpose flour (I used Bob’s Red Mill)
1 tsp xanthan gum
1 T baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 c extra-sharp cheddar cheese
2 T bacon grease (chilled and chopped – I just poured in some cooled bacon grease and it worked fine)
6 T unsalted butter diced and chilled
1 large egg, kept cold
1 c buttermilk (or use 1 c milk and stir in 1 T white wine vinegar to get the same effect)
- Preheat oven to 425F and line a rimmed baking sheet with parchment paper or a silicone baking sheet. In a large bowl, combined flour, xanthan gum, baking powder, baking soda and salt. Whisk to combine and then set aside. In a small bowl combine grated cheese and 1 T of flour mixture. Toss to combine. Add bacon grease and diced butter to large bowl of dry ingredients and cut in fat using a pastry blender until it resembles small peas. Add grated cheese mixture and mix to combine. Add egg and buttermilk and whisk with a fork to distribute egg. Mix everything with a spoon until dough comes together and then wrap in plastic wrap. You can chill in the freezer for 15-20 minutes or in the refrigerator for at least 20 minutes or overnight if you prefer. Remove chilled dough and flatten into a disc. Dust counter and rolling pin with additional flour. Dust dough with small amount of flour if it appears sticky. Roll out to 1-inch thickness and cut using a biscuit cutter. Gather up scaps and reroll. Place biscuits one inch apart on baking sheet and bake for 15 minutes until golden brown.