by Laura Silber
- 3 cups All Purpose GF Flour Blend, or King Arthur Gluten Free Flour, plus extra for rolling
- 4 teaspoons xanthum gum
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 cup shortening
- 1 1/2 cups buttermilk
Line a cookie sheet with parchment paper. Combine the dry ingredients in a mixing bowl. Cut the shortening into the dry ingredients using two forks or your fingers, until it is well incorporated. Pour in the buttermilk and mix until just after the dough comes together. Do not over mix or the biscuits will become tough.
For drop biscuits: Drop large spoonfuls of dough onto the prepared cookie sheet, leaving a bit of space in between them.
For cut biscuits: On a floured board, gently pat the dough into a thick round. Cut out individual dough circles using a round biscuit cutter, cookie cutter, or the lip of a drinking glass dusted in flour. Transfer to prepared cookie sheet.
Bake at 400° F until the biscuits are puffed, browned and cooked through, about 15-18 minutes. Remove from the oven and serve hot immediately, or shortcakes.
Yield: 10 to 12 biscuits