Everyone wants the perfect gluten free biscuit...and here it is! Delicious, quick, and easy; these remind us of a Pillsbury biscuit clone. Better yet, they're made using our award winning Better Batter Pancake & Biscuit Mix! Servings 45150 Prep Time 90 Cook Time 20-25

Ingredients

5 Tbsp butter or non dairy margarine, cut into 1⁄2 inch cubes and frozen 2 C (270 grams) Better Batter Pancake and Biscuit mix, plus extra flour for rolling/shaping 1 C buttermilk or homemade vegan buttermilk* * To make vegan buttermilk combine 1 cup vegan milk (hemp seed milk or coconut milk) with 1 Tablespoon apple cider vinegar or lemon juice. Let stand for 15 minutes before using.

Directions

Preheat oven to 400 degrees F. Prepare butter or non dairy margarine by cubing into 1⁄2 inch cubes and freezing while you whisk together the other ingredients. Measure Better Batter Pancake and Biscuit Mix into a mixing bowl. Set aside. Remove butter or non dairy margarine from the freezer. Working quickly, cut it into the flour mixture in the bowl until you have lumps the size of marbles (about 1⁄4 inch in size). I find the most effective way to do this is to use a Kitchen Aid mixer and pulse it on low speed several times, or until the butter particles begin to break up and smash a little. Add the buttermilk all at once stirring quickly to combine. The mixture will look dry and shaggy, and be pretty sticky. Work together just until all the ingredients clump together. Lightly flour a nonstick rolling surface, using about 1⁄4 cup of gf flour. Turn the sticky biscuit mass out onto the rolling surface and dust with a bit of additional flour, about 1-2 Tbsp or so. Working quickly, using your hands to pat the dough into a rough rectangle about 1⁄2 inch thick. Using your hands or a spatula, fold the dough into thirds as if you were folding a letter. Use the rolling pin and roll the dough out to 1⁄2 inch thick again. Fold the dough again as if folding a letter and roll out again to 1⁄2 inch thick. Fold the dough one last time as if folding a letter. You will now need to decide how thick you want your biscuits to be using the options below. OLD FASHIONED GRANDS (Yields 6-8 biscuits) Roll the dough out one last time to 3/4 – 1 inch thick. Using a 4 inch biscuit cutter, cut biscuits from the rolled out dough. For best results you will need to use a very sharp cutter – the sharper the blade the higher the rise of the final biscuits. DO NOT TWIST THE CUTTER, but rather press straight down and lift straight up for best results. Push the dough out of the cutter and place the finished biscuit on the baking sheet. Repeat, cutting as closely as possible to prevent excessive scraps. Gather remaining scraps together and press together to make one or two final biscuits – these will not rise in the same way or have the same layers as the original biscuits. Brush the top of the biscuits with the egg wash, and bake for 20-25 minutes or until golden brown, puffed, and flaky. Remove from the oven and serve either warm or at room temperature. GRANDS JUNIORS (Yields 10-12 thin biscuits) Roll the dough out one last time to 1⁄2 inch thick. Using a 3 inch biscuit cutter, cut biscuits from the rolled out dough. Follow cutting instructions as above. Bake for 15-20 minutes or until golden brown, puffed, and flaky. Remove from the oven and serve either warm or at room temperature. SUPER GRANDS (Yields 4-6) Roll the dough out one last time to 2 inch thick. Using a 4 inch round, 2 inch high biscuit cutter or very sharp knife, cut biscuits from the rolled out dough. Follow cutting instructions as above. Bake for 20-25 minutes or until golden brown, puffed, and flaky. Remove from the oven and serve either warm or at room temperature.