There is nothing like a Sunday morning and homemade biscuits. This is my first official batch but I have to say, they hit the spot. Not as good as my dear friend, Alisha, makes them but it was my first shot and I am happy!!
#AllergicToEverything Sunday Biscuits
Gluten-free, corn-free sunday morning Biscuits.
- 1 cup all purpose gluten-free flour
- 3 tbsp butter cubed and cold
- 1 1/4 tsp baking powder corn-free
- 1/2 tsp salt
- 1/2 cup milk +1 tsp white vinegar (optional, makes it into buttermilk)
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Preheat oven to 425 degrees.
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Wisk together flour, salt, baking powder. Add in cubed, cold butter. Use pasty blender to mix it until coarse. Knead with your hands about 10 times.
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Sprinkle a little flour on your cutting board and roll out the dough to desired thickness (they will not rise). Cut out your buscuits and place them on an ungreased baking sheet. This recipe makes 4.
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Bake 15-20 minutes, keep an eye on them and pull them out when just getting golden.
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Serve warm with butter or jam, or make a breakfast sammy!
If your butter gets to warm the biscuits will not turn out as well. You can pop them in the fridge for 30 minutes before baking – or just work fast 😉
Jess is a high school teacher, food allergy collector, writer, artist, and entrepreneur living in Alexandria, VA. 
