Gluten-Free Buttermilk Biscuits
Ingredients
- 2 ¼ cups gluten-free all purpose baking flour
- 2 tablespoons golden flaxseed meal
- 2 tablespoons white sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons salt
- 6 tablespoons cold butter, cut into tablespoon-sized pieces
- 1 cup buttermilk
- 3 tablespoons ricotta cheese
- 1 large egg
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Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Grease a 12-cup muffin tin.
- Whisk flour, flaxseed meal, sugar, baking powder, and salt together in a medium bowl. Add butter and cut in with 2 knives or a pastry blender until slightly crumbly.
- Mix buttermilk and ricotta cheese together in a separate bowl. Mix in egg. Slowly pour into the flour mixture and mix to form a wet dough. Flour your hands and form dough into twelve 1 1/2-inch thick discs. Put each one into a muffin cup.
- Bake in the preheated oven until golden brown on top, 15 to 20 minutes. Let them cool in the pan for at least 5 minutes. Until they cool, biscuits can be gummy; they get better as they cool.
Source
Original recipe: View Original