Ingredients
- 3 1/2 cups (about 15 oz.) gluten-free all-purpose flour (such as King Arthur or Cup4Cup), plus more for work surface
- 2 Tbsp. granulated sugar
- 1 Tbsp. kosher salt
- 1 Tbsp. gluten-free baking powder
- 1/2 tsp. baking soda
- 1 cup (8 oz.) cold unsalted butter, cubed
- 1 1/4 cups cold whole buttermilk
- 1 large egg, beaten
- 1 tsp. flaky sea salt
Directions
- Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside. Stir together flour, sugar, kosher salt, baking powder, and baking soda in a large bowl. Using 2 forks or a pastry blender, cut in cold butter until most of the butter is pea-sized. If there are large chunks of butter, use your fingers to gently flatten. Add buttermilk, and stir until a shaggy dough forms and dough clumps together when squeezed in the palm of your hand.
- Turn dough out onto a clean work surface lightly dusted with flour. Pat dough into an 8- x 6-inch rectangle, and cut into fourths. Stack dough quarters, and pat down into a rectangle again. Repeat process 3 times until dough comes together (dough will be very crumbly the first 2 rounds). Pat or roll dough into 1-inch thickness. Using a 2 1/4-inch square cutter dipped in flour, cut dough into 10 biscuits, rerolling scraps once. Arrange biscuits 1 inch apart on prepared baking sheet. Freeze, uncovered, until cold, about 10 minutes.
- Remove biscuits from freezer. Brush evenly with egg; sprinkle with flaky salt. Bake in preheated oven until biscuits are golden brown, 15 to 18 minutes. Let cool on baking sheet for 5 minutes. Serve warm.
