Gluten Free Butter Milk Biscuits

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Butter Milk Biscuits

1 Cup All Purpose GF Flour with xanthan gum already added (I use Betty Crocker GF / Tom Sawyer GF Rice Flour, Mixed 1/2 & 1/2)

1/2 Tablespoon GF Baking Powder

1/4 Teaspoon Baking Soda

1/4 Teaspoon Salt

1/3 Cup Sweet Pure Butter Milk

3 Large Eggs beaten

2 ½ Tablespoons softened Butter or Oil

In mixing bowl whisk together all dry ingredients. Then add butter milk, beaten eggs, and butter or oil. Mix just until smooth and all lumps are gone. Let batter set for 20-30 minutes, or refrigerate if longer. When ready to bake, Preheat oven to 325*F.

Using a triggered ice cream scoop (about ¼ Cup)  fill a regular greased non-stick cup cake or small muffin pan with batter. Bake for 25- 30 minutes or until biscuits are browned around the edges. I can usually get about 6 biscuits out of this recipe. Note, you can use cupcake fillers, but the paper keeps the biscuits from browning.

I usually double this recipe and freeze leftover biscuits in a zip lock bag. When ready to thaw and eat, microwave each biscuit for 20-25 seconds. I also make a variation of this recipe with sausage or ham and cheese, to make a Breakfast in a Biscuit. Go to my blog site to see this recipe in the GF Breads Section.

I have also used Better Batter G F Flour with this recipe and it also works very well.

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