Preparation time: 10 minutes
Baking time: 12 to 15 minutes
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I grew up on biscuits, so I know they are best piping hot, straight from the oven. And they don’t have to be round—square shapes are easier and taste the same . . . trust me on this! These biscuits rise better the less they are handled, so be gentle with them.
Makes 4 biscuits
1. Place a rack in the lower third of the oven. Preheat the oven to 375°F. Grease a 9x13-inch rimmed baking sheet (not nonstick) or line with parchment paper. Dust the surface lightly with cornstarch.
2. In a medium bowl, whisk together the flour blend, cornstarch, sugar, baking powder, xanthan gum, salt, and baking soda until well blended. Stir the buttermilk and butter together and add to the bowl. Mix with an electric mixer on low speed until a dough forms, scraping down the bowl with a spatula as needed. The dough will be very soft and sticky.
3. Place the dough on the baking sheet and lightly dust with cornstarch to prevent your hands from sticking. Gently pat the dough to a 4-inch square that is ¾ inch thick. Brush the top with the melted butter. With a sharp knife, cut the dough into four squares and use a thin spatula to carefully arrange them on the baking sheet about 1 inch apart.
4. Bake until the biscuits are lightly browned, 12 to 15 minutes. Serve immediately.
BROWNER TOPS If you love browner tops on your biscuits, brush them with heavy cream rather than butter to encourage more browning.
Per biscuit: 165 calories; 1g protein; 6g total fat; 1g fiber; 25g carbohydrates; 16mg cholesterol; 387mg sodium