These golden, craggy biscuits start with a gluten free flour blend whisked with baking powder, baking soda, and a touch of sugar for balance. Cold butter gets worked in until the mixture turns coarse and crumbly, keeping little flecks of fat intact for maximum flakiness once they hit the oven. A quick homemade buttermilk, made by souring milk with a splash of apple cider vinegar, brings everything together into a shaggy, tender dough that comes together in minutes. Dropped into rustic mounds and baked hot and fast, they puff up with crisp, deep-golden tops and a soft, pillowy center. A brush of melted butter right out of the oven adds that irresistible glossy finish. These are the kind of biscuits you'll want on repeat for busy mornings or alongside a big pot of soup, and they're a dependable choice for a gluten free bread basket.
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Stir the milk and apple cider vinegar together in a small bowl and set aside for 2 minutes until slightly thickened.
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