Recipe Notes
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For smaller biscuits, divide the dough into 16 portions, about 2 tablespoons each (you can also use a 1 oz portion or cookie scoop). Bake for 12 - 14 minutes.
Ingredients
- 1½ cups (188g) reclamation gluten-free pastry flour
- 2 tsp (10g) baking powder
- ¼ tsp (1.4g) baking soda
- ½ tsp (3.1g) table salt
- 8 tbsp (114g) unsalted butter, cold, cut into ½ inch cubes
- ¾ cup (180g) buttermilk (full-fat preferred), cold
Directions
Step 1
Preheat oven to 425°F, with the oven rack in the middle position. Line a half-sheet pan with parchment paper.
Step 2
In a large bowl, whisk together the pastry flour, baking powder, baking soda, and salt until well combined.
Add the cubed butter and toss with the flour to coat. Rub the butter into the flour mixture with your fingertips until most of the butter is incorporated and it resembles a coarse meal, with only some pea-sized pieces of butter remaining. This step can also be done with a pastry blender or a food processor.
Step 3
Slowly drizzle the buttermilk into the flour mixture, while tossing and mixing with a silicone spatula. Continue mixing until it forms a wet, sticky dough with no dry pockets of flour.
Cover and refrigerate the dough for 10 minutes. This rest allows the pastry flour to properly hydrate, and helps the biscuits hold their shape.
Step 4
Using a 2 oz portion scoop, a greased 1/4-cup measuring cup, or two soup spoons, scoop the dough into 1/4 cup portions, arranging them on the parchment-lined baking sheet.
Bake for 14 - 16 minutes, or until the tops are golden brown, and the insides read around 204° on an instant-read digital thermometer.
Let cool for at least 10 minutes before serving–this gives the starches time to set and will improve the biscuits' texture.
