Gluten Free Biscuits

INGREDIENTS  

• 2 cups gluten free flour (Bob's Red Mill is my favorite)
• 2 tablespoons baking powder 
• 1 teaspoon salt
• 1 tablespoon sugar
  
• 6 tablespoons COLD butter + 1 tablespoon
• 1 cup milk (give or take)

INSTRUCTIONS 

• Add your dry ingredients to a bowl and whisk the ingredients to blend them. Add the 6 tablespoons of cold butter by grating it on a hand-grater OR by gently pulsing in a food processor.
• Add the milk and mix into a nice dough ball. It should be wet, but workable.
• Preheat your oven to 425º, put the extra 1 tablespoon of butter in your iron skillet and place it in the oven as it preheats. If you don't have an iron skillet, we need to have a chat. A regular baking sheet lined with parchment paper is fine, but....
• Dust countertop with flour and press it out flat with your hands. DO NOT roll it. 
• Use a biscuit cutter or wine glass to cut out biscuit shapes from the dough. If you prefer, you can use a large ice cream scoop or cookie scoop to make drop style biscuits.
• Brush the top of each biscuit with milk. This will help your biscuits get that nice golden color on top.
• Bake at 425º F for 20 minutes.