Buttermilk Biscuits

Preheat your oven to 375°F or 190°C and move the oven rack to the middle upper position.

Line a baking tray with parchment paper.

Whisk together the Frankie's glutenfree flour, sugar, salt, baking powder and baking soda.  Whisk this together until well combined.

Add your buttermilk (If you don't have buttermilk, you can always substitute whole milk with a large tablespoon of vinegar).

Add your butter and start folding it together.  Once the mixture is nearly all combined pour the mixture out onto a well floured surface.

It's important to keep the dough as cold as possible throughout this entire process.

Start by kneading the dough together until it comes together a bit more.  Use a scraper to assist you to lift and fold the dough.  The dough should end up being 2 inches (5cm high) and have squared off edges.  Cut this into four equal parts and lay each cut piece on top of the other. 

Roll out the dough again to the same thickness and square up the edges by pushing the edges.  Cut into four equal parts again and lay each cut piece on top of the other.  Roll out one more time and finish with a dough that is .75 inch or 2cm thick.

With a 2.5 inch (6cm) cookie cutter dip the cutter into some flour and then press this into the dough.  Don't twist the cutter as you want clean edges.

Place each circle onto the parchment lined baking sheet.  Place the biscuits rather close to each other to let them help each other rise even higher.  Brush the tops, and only the tops, with some melted butter.

Place into your freezer for 15-20 minutes, then put them directly into your oven and bake them until they're golden brown (approx 18-22 minutes).

I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it.  You can make this as good as I do without compromising on any quality.  Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.