Recipe Notes
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For the best results and texture, use sharp or extra sharp cheddar from a block, freshly grated on the large holes of a box grater. Bagged shredded cheese is coated with anti-caking agents, which prevent it from melting smoothly and result in a slightly drier biscuit.
Ingredients
- 2 cups (250g) reclamation gluten-free pastry flour
- 2 tsp (10g) baking powder
- ¼ tsp (1.4g) baking soda
- ¾ tsp (4.7g) table salt
- 1 tsp (3g) garlic powder
- 1 cup (113g) shredded sharp cheddar cheese (from block preferred, coarsely shredded on the large holes of a box grater)
- 8 tbsp (114g) unsalted butter, cold, cut into ½ inch cubes
- 1 cup (240g) buttermilk (full-fat preferred), cold
- 2 tsp (14g) honey
Garlic-Herb Butter
- 3 tbsp (43g) salted butter, melted
- ¼ tsp garlic powder
- 1 tsp finely chopped fresh parsley
- pinch of salt (optional)
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, garlic powder, 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.
Add the shredded cheddar and toss the mixture to distribute evenly.
Step 3
Whisk together the buttermilk and honey in a small bowl or glass measuring cup. Slowly drizzle the buttermilk mixture 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 17 - 19 minutes, or until the tops are golden brown, and the internal temperature is about 208°F - 210°F.
While the biscuits bake, make the garlic butter by mixing together all of the ingredients (for the authentic restaurant flavor, add a healthy pinch of salt and mix until dissolved). Brush the hot biscuits with garlic butter as soon as they come out of the oven.
Let cool for at least 10 minutes before serving–this gives the starches time to set and will improve the biscuits' texture.
