Homemade Gluten Free Buttermilk Chive Biscuits

Makes 6 biscuits.

1. Preheat oven to 450°F and line a baking sheet with parchment paper, Silpats, or lightly spray with cooking spray. Set aside.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and chives.

3. Add in the cubed cold butter and work into the flour with either a pastry cutter or your fingers. You’re looking for the butter to resemble the size of peas.

4. Gently stir in the buttermilk and mix together until just combined and dry ingredients are moistened. If need be, add another dash of buttermilk to achieve this. Add only if you absolutely need to, and no more than 1 additional tablespoon.

5. Place dough onto a lightly floured surface and quickly work into a ball, trying not to overwork dough. Pat into a disk about 3/4″ thick and slice into 6 wedges.

6. Place wedges 1″ apart on your sheet pan and bake 12–15 minutes or until bottoms and tops are a nice golden brown. Serve warm with lots of butter!

Recipe slightly adapted from Janice Cole’s, Chicken and Egg.