Step 1

Preheat the oven to 450°F. Line a baking tray with parchment paper. Set aside. Alternatively, you can place smaller biscuits into a muffin tin to bake.

Step 2

Begin with a frozen stick of butter. Grate the butter and place back in the freezer until ready to use. This helps to evenly distribute the butter and create all the little pockets of butter in the final biscuit.

Step 3

In a large bowl, sift together the gluten free flour, chickpea flour, ground flax seeds, sugar, and salt.

Step 4

In a separate small bowl, mix the buttermilk, apple cider vinegar, egg, and ricotta cheese. Mix until fully incorporated.

Step 5

Add the frozen butter to the sifted flour and gently (but quickly!) mix. It’s important to work quickly here as you don’t want the butter to warm up.

Step 6

Pour the milk mixture into the butter and flour, mixing with a large spatula until just combined.

Step 7

Turn out onto a floured parchment covered surface. Using your hands, gently pat out into a rectangle. Fold the dough over onto itself and repeat patting out and folding over for 3 or 4 times. This is how the layers get developed.

Step 8

Pat out the dough for a final time, making sure to keep the dough thick, about 1 1/2 inches in height. Using a 2 or 3 inch biscuit cutter, cut out biscuits and place onto a parchment lined baking sheet.

Step 9

Fold the leftover dough and repeat patting and cutting out dough until no dough remains.

Step 10

Bake for 15 to 18 minutes or until biscuits are a deep golden brown color. Let cool and enjoy!