- 135 Grams Auntie M's Gluten Free All Purpose Flour
- 190 Grams white rice flour
- 1 Tablespoon Baking Powder
- 1 1/4 tsp Salt
- 1/2 cup (1 stick) Very Cold Butter
- 1 cup Milk
Combine Flours, Baking Powder, Salt in a large bowl and whisk. Using a cheese grater, grate cold butter into flour mix 1/3 of a stick at a time, mixing between each 1/3 stick. Add 1/4 cup of milk at a time, pouring over the top in a swirl as to get it spread out. and using a spoon mix between each 1/4 cup. after all the milk has been added gently knead together until it holds a brick. refrigerate for at least a half an hour.
Preheat oven to 425-
Turn dough out onto lightly floured surface. lightly coat top with flour and hands to prevent sticking. roll out to a 8x12 rectangle flipping often and lightly flouring to prevent sticking. fold dough in thirds like putting a letter into an envelope. roll out again making sure you are going in the opposite direction when you fold again. roll our to an slightly smaller rectangle this time. fold like a letter in thirds. roll dough out to about 6 1/2 x10 about 1/2" thick. using a floured biscuit cutter (I use 3") cut out biscuits and place on a baking sheet lined with parchment. Combine scraps to make another 3 1/2"x 6 1/2" rectangle (I found it best to do a fold in half and roll out) and cut remaining biscuits.
Place pan of biscuits in preheated over and bake for 12-15 minutes or until golden brown.