Prep Time: 10 mins | Bake: 14-18 mins | Total: 24 mins | Yield: 8 medium (2 1/2″) biscuits
Ingredients
8 tbsp (113g) unsalted butter, cold, cut into pats
2 cups (240g) King Arthur Gluten-Free All-Purpose Biscuit & Baking Mix
2 large eggs
1/3 cup (74g) milk, cold
Instructions
- Preheat the oven to 400°F, with a rack in the center
- Work the cold butter into the baking ix, leaving some butter in small, visible pieces.
- Whisk the eggs and milk together
- Stir the wet ingredients in to the dry mixture.
- Lightly dust your work surface with baking mix and turn the dough out onto it.
- Fold the dough over on itself four times, then gently flatten it to about 3/4″ thick. Brush any surplus baking mix off the top of the dough. Cut with a 2 1/2″ round cutter dipped in baking mix.
- Stack the scraps together, gently pat down to 3/4″ thick, then cut additional biscuits.
- Set the biscuits 2″ apart on an un-greased or parchment-lined baking pan. Brush with milk or melted butter, if desired; this will help the biscuits brown.
- Bake the biscuits for 14-18 minutes, until they’re golden brown. Remove them from the oven and let them rest for 10 minutes or so before serving; they’re best enjoyed slightly warm.
Tips
For higher rising biscuits, cut straight down , with a floured cutter; don’t twist cutter.
Why the 10-minute rest before serving? Gluten-free biscuits need the rest to allow the starches to finish setting up, and to let their outsides get crisp.
To make sweeter biscuits for shortcake: Whisk 2 tbsp of sugar into the baking mix and butter; and add 2 tsp vanilla to the milk and eggs mixture. Sprinkle the tops of the biscuits with sugar before baking, if desired. Bake as directed.
Be aware: some of your baking ingredients might be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
