Light and Fluffy (Gluten Free Biscuits

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 2 cups All purpose gluten free flour blend
  • 4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 3 tbsp Butter
  • 3/4 cup Whole-milk yogurt, plain

Found on mamagourmand.com

Description

Ingredients

• 2 cups all-purpose gluten free flour blend (I always use Cup 4 Cup flour
• 4 tsp. baking powder
• 1 tsp. sugar
• ½ tsp. salt
• ¼ tsp. baking soda
• 3 tbsp. butter, chilled and cut into small pieces
• ¾ cup plain whole-milk yogurt
• 1 large egg
• 2 tbsp. vegetable oil
• 2 tsp. lemon juice (Ive left this out before, it just gives it more of a buttermilk tang)

Directions

• Whisk flour, baking powder, sugar, salt, and baking soda in a large bowl. Add the butter to the mixture cut in with a pastry blender, fork, or fingers until small, pea-size pieces remain.
• In a separate bowl whisk together yogurt, egg, oil, and lemon juice. Stir the yogurt mixture into the flour mixture until no flour pockets remain. Cover bowl with plastic wrap and let sit for 30 minutes to allow the starches to blend with the liquids and make the dough easier to shape. Preheat oven to 450ºF
• Place one baking sheet inside a second so you have a double layer, and line the top baking sheet with parchment paper. Grease a ⅓ cup measuring cup and scoop a heaping amount of batter into it. Drop on prepared baking sheet, spacing the biscuits only about ½ inch apart in the center of the sheet (this traps a little extra steam between the biscuits and makes them more tender).
• Bake until golden, about 15 minutes, watching carefully and rotating pan ½ way through.
• Place baking sheet on wire rack and cool for 5-10 minutes before serving