Golden, flaky layers are what make this one worth pulling out for a weekend breakfast — the fold-and-pat technique builds all those airy pockets that pull apart in soft, buttery shreds. Cold butter grated straight into the dry mix keeps everything tender, while a brush of buttermilk right before baking gives the tops that deep, burnished color. The biscuits chill briefly before their trip to a hot oven, which is what helps them rise tall with crisp, set sides instead of spreading flat. Serve them warm with a smear of jam or alongside a bowl of soup, and they hold their own either way. It's a dependable, from-scratch bake to keep in a gluten free rotation any time you want something warm and homemade on the table fast.
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King Arthur Baking Company Gluten-Free Measure For Measure Flour
Bob’s Red Mill 1 to 1 Baking Flour
Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
Whisk together the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl until evenly combined.
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