Gluten Free Biscuits

1. Heat the oven beforehand to 425 °F
2. In a big basin, whip together the Xanthan gum, flour, baking powder, and salt.
3. Slice the butter, using a pastry cutter, into the mixture of flour until it resembles coarse cornmeal.
4. Pour in the buttermilk and honey, and stir until they are assimilated.

Note: You might require an extra 2 tbsp of milk to ensure all the flour gets moistened.

5. Mould the dough in the bowl into a ball; then knead it for about 10 times.
6. Roll out the dough to a preferred thickness on a board coated in flour.

Note: You can roll the dough to a thickness of 2 inches.

7. Cut out the biscuits with a 2-inch cutter.

Note: While baking, biscuits do not rise considerably.

8. Re-roll dough gently as required.
9. Put the biscuits on a baking sheet that is not greased and refrigerate them (uncovered) for half an hour before baking.
10. Bake the biscuits for about 15 minutes or till they’re done.

Note: The time it takes to cook will factor in the biscuit’s thickness.

11. Take the biscuits out of the oven and serve them warm.

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.

Trivia

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.