This super easy recipe is from Chef Alina, who used to own a bakery cafe, and has turned to helping others with gluten free recipes. Bonus: There is no butter to cut in!
250 grams of gluten free flour blend (I use Cup4Cup), about 2 c.
2 t. baking powder
1 t. salt
280 grams very cold heavy cream, about 1-1/3 cup
15 grams powdered milk, optional, 2 T.
1 T. melted butter for brushing tops
- Measure cream in measuring cup and set inside refrigerator until ready to use
- Line a half sheet pan with parchment paper
- Whisk flour, baking powder, salt, and powdered milk, if using, in large bowl
- Add half the cream, stir a few times, then stir in rest of cream
- Stir until a mostly cohesive dough forms.
- Finish bringing the dough together by hand by squeezing clumps until there are no dry spots. Do not overwork dough. Add a little more cream if necessary.
- Using a large cookie scoop, or muffin scoop,, evenly space the dough on parchment lined pan.
- Slightly flatten the tops so biscuits are about 1 inch tall.
- Brush tops with melted butter
- Preheat oven to 400 degrees
- Place pan in refrigerator for 20 minutes,
- Bake for 15-18 minutes, rotating halfway through.
- Biscuits are done when bottoms are brown and have a light golden brown top
These biscuits freeze well, and are even better split and toasted.
Recipe from Chef Alina
