- 2 cups all purpose flour – gluten free
- 1 tsp Xanthan Gum
- 2½ tsp baking powder
- 6 tbsp butter – cold and cubed
- 1 tsp fine salt
- ¾ cup buttermilk
- 2 tbsp Honey
How to make Gluten Free Biscuits
Note: You might require an extra 2 tbsp of milk to ensure all the flour gets moistened.
Note: You can roll the dough to a thickness of 2 inches.
Note: While baking, biscuits do not rise considerably.
Note: The time it takes to cook will factor in the biscuit’s thickness.
Preserve your gluten-free biscuit temporarily in a Vaya Tyffyn lunchbox where it will remain warm for some time. If your kids like thesebiscuits, you can let them eat them at school. Just pack their biscuits in this stainless steel box.
The word “biscuit” originates from the Latin phrase ‘panem biscoctum’ which means bread twice baked. Biscuit was spelled as “bisket” during the 16th, 17th and 18th centuries. The present spelling is adopted from the spelling in Modern French.