Gluten free biscuits trails

 

2 cups  gluten free flour - king Arthurs  
1 tsp xanthan gum
1 tsp kosher Salt
1 TB baking powder
6 tablespoons butter cubed and cold (dice and freeze for 30 minutes) 
1 egg
3/4 cup milk - buttermilk (alt milk a ok too) 

In a large bowl or food processor add together flour, baking powder, baking soda, and salt and stir to combine. 

Add the cold cube butter and pulse till shaggy and pea size butter remain. 

Mix the egg and butter milk together and then add it into the food processor and pulse till a sticky dough has formed.

 
Remove the dough from food processor and place in a covered bowl  into the fridge for 30 minutes to 24 hours. 

Once removed from the fridge place on a floured surface and roll or fold a few times to bring the dough together. 

Roll the dough to 1-2 inches thick and then cut shapes. If you have a biscuit cutter use it, I don’t so I’ll be cutting in to squares.

Prep the oven to 400ºF and have a baking sheet lined with parchment paper.

Place the cut biscuits on the prepped sheet pan and place them close together side by side. 

There has been a suggestion to add the biscuits on the sheet pan to the fridge to stay cold while the oven heats to temp. 
brush the tops of the biscuits with melted butter before placing them into the hot oven. 

Bake 30-35 minutes or until lightly browned and well risen. 
coo 5-10 before eating…. If you can make it that long!

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notes 

Well, i could wait that long because the dough i made was too dry, easy to shape, and  i use king Arthur gf flour mix. 

Plus side about the dry dough was it taste was lovely and i think if i used this for scones with wetter ingredients i think it would hold nicely. 

Next time: make sure the dough is more MOIST and yes moist, not too wet and not too dry.