In my opinion, these taste even better gluten-free than they did with wheat. They make me very happy, as I quite miss the biscuits at Kentucky Fried Chicken.
TO UP THE CALORIES: replace the milk with straight coconut milk
2 1/2 cups Gluten-Free Flour Mix
2 tablespoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon xanthan gum
1/2 cup butter
1 cup buttermilk or 1 tablespoons apple cider vinegar plus enough milk (soy, cow, rice or diluted coconut) to make 1 cup
Combine flour, baking powder, sugar, salt and xanthan gum. Cut in butter. Make a well in the center and pour in buttermilk. Mix until dough is moist. Add milk if needed. Pat dough out to 3/4 inch thickness. Using a 3 inch biscuit cutter or even the floured rim a glass, cut out your biscuits. With the scrap dough, fold it back together as few times as possible and roll it out again and cut more biscuits. Bake at 425 degrees for 8 minutes or until bottom of biscuit is golden brown.