Gluten Free Buttermilk Biscuits

Preheat the oven to 450 °F. Line a baking sheet with parchment paper.

In a large bowl, add 2 cups of gluten-free flour, xanthan gum, baking powder, and salt, and whisk together with a whisk.

Cube butter and place in the freezer for 10 minutes to chill.

Cut chilled butter into the flour mixture using two forks or a pastry cutter until coarse crumbs.

Add buttermilk and whisked egg, mixing until it becomes soft and dough-like. Be careful not to over-mix; you want your dough to be sticky.

Place 1 tablespoon of gluten-free flour on a cutting board.

Place your dough on the cutting board, be careful not to roll out the dough.

Sprinkle the remaining one tablespoon of gluten-free flour on the dough.

Fold the dough over on itself twice.

Using your hands, form a 7-inch diameter and 1-inch dough round.

Cut the dough into 12 biscuits using a 2-inch biscuit cutter.

Place biscuits on the parchment-paper-lined baking sheet

Bake the biscuits for at least 20 minutes or until golden brown.