Gluten Free Soda Biscuits

• Vegetarian
• Gluten free

• Baking & Spices

  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Cream of tartar
  • 1 1/2 cups Mama's almond blend gluten-free flour
  • 1/4 tsp Salt
  • 1/2 tbsp Sugar
  • 1 tsp Xanthan gum

• Drinks

  • 1/3 cup Club soda, unflavored

• Dairy

  • 1/3 cup Butter
  • 1/3 cup Sour cream

Found on thereislifeafterwheat.com

Description

Ingredients

• 1/3 cup butter
• 1/3 cup sour cream
• 1/2 T sugar
• 1 1/2 cups Mamas Almond Blend gluten-free flour
• 1 tsp xanthan gum
• 1 T baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cream of tartar
• 1/3 cup club soda or unflavored, unsweetened, sparkling water

Directions

• Melt 1/3 cup butter in a medium bowl in the microwave. Begin with 10 seconds, remove and stir. Butter should be barely melted.
• Whisk sour cream and sugar into melted butter until smooth.
• Add flour, baking powder, baking soda, salt and cream of tartar and stir with a fork until mixture resembles coarse crumbs.
• Add sparkling water and stir until mixture comes together. It should be fairly sticky.
• Lightly flour counter top with about 2 tablespoons more flour mix and turn dough onto counter, turning to fully coat. Be careful not to mix the flour into the dough.
• Flatten with your hands into a circle about 3/4 thick.
• Fold in half to form a half circle, then in half again to form a triangular shape, and pat to 3/4 thickness again.
• Repeat the last step. This folding is what creates the flaky, layered effect.
• Cut into circles with biscuit cutter or large cup and arrange in a round cake pan so the biscuits are so close they are almost touching.
• Preheat oven to 425°.
• When oven is preheated, bake biscuits for 7-10 minutes. Remove biscuits just as edges begin to turn a golden brown and be sure not to overcook or they wont turn out so flaky and soft. Pry biscuit in half horizontally with a fork to see if its done.
• These are best served warm. Store any leftovers (if you happen to have any!) in a sealed bag at room temp for up to 2 days. You can also freeze. To reheat, wrap in foil and place in 300° oven about 5-10 minutes, or microwave individual biscuits about 25 seconds on 50% power. Ive also made a double batch and wrapped half the cooled biscuits in foil to store in the freezer.