Gluten Free Buttermilk Biscuits

Grated frozen butter tossed straight into the dry mix is the secret to those tall, shattery layers — the trick is keeping every shred coated and cold so it steams into distinct sheets as the biscuits bake. Cold buttermilk brings the dough together into a shaggy mass, and the fold-and-pat sequence does the real work, building the kind of lamination that separates into visible flaky layers once it hits a hot oven. A final buttermilk brush before baking gives the tops that deep golden-brown color and a satisfying hollow sound when tapped. These are the kind of biscuits that pull apart in sheets rather than crumbling, perfect split open with butter and jam or stacked into a breakfast sandwich. It's a solid pick for a gluten free kitchen, and one worth putting into regular rotation.

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