Step 1

Add your dry ingredients to a bowl and whisk the ingredients to blend them. Add the 5 TBSP of cold butter.

Step 2

Use a pastry blender to cut in the butter into the flour. Many wonder if they can use a food processor to cut the butter in. I find a food processor overmixes the butter in and you lose some of the flaky layers. Cutting in the cold butter is what helps make the flaky layers!

Step 3

Add the milk and mix into a nice dough ball. It should be wet, but workable.

Step 4

Preheat your oven to 425º F.

Step 5

Put the dough on wax paper. Depending on the gluten free flour blend you used, you may want to dust the wax paper with a tiny bit of gluten free flour. It depends on which gluten free flour blend you use. Press to 1 1/2 inch thickness. (Dust the top of the biscuit dough with a small amount of gluten fre flour as needed.

Step 6

Use a biscuit cutter to cut out biscuit shapes from the dough. If you prefer, you can use a large ice cream scoop or cookie scoop to make drop style biscuits.

Step 7

Brush the top of each biscuit with milk. This will help your biscuits get that nice golden color on top.

Step 8

Bake at 425º F for 15 minutes.