"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Gluten Free Biscuits Recipe

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This recipe for Gluten Free Biscuits, by , is from The Hoots Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cindy Hoots

Category:
Category:

Ingredients:  
Ingredients:  
2 c. Pillsbury Multi-Purpose GF Flour Blend
1 Tbsp baking powder
1 tsp. baking soda
tsp. sea salt, divided
6 Tbsp. cold butter, cubed
1 c. buttermilk, + 2 Tbsp. (less if using almond or cashew milk)

Directions:
Directions:
Heat oven to 450. Line baking with parchment paper or spray with non-stick cooking spray.

Combine flour, baking powder, soda and tsp. salt in a large bowl. Cut in butte cubes with a fork or pastry blender until it becomes course crumbs. Stir in buttermilk until dough forms.

Place dough on lightly floured surface. Roll dough into " disk. Cut into 12 (2") rounds. Place on prepared baking sheet.

Brush tops with 2 Tbsp. buttermilk. Sprinkle remaining tsp. salt.

Bake 15-20 minutes or until tops re golden brown.

 

 

 

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