Ingredients:

  • 2 cups GF 1:1 All-Purpose Flour (with Xanthan Gum)
  • 1 Tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Fine Sea Salt
  • 1/4 tsp Cayenne Pepper (optional)
  • 1/2 cup (1 stick) Very Cold Unsalted Butter, cut into 1/2-inch cubes
  • 1 cup grated Sharp Cheddar Cheese, packed
  • 3/4 cup Very Cold Buttermilk
  • 4 Tbsp Unsalted Butter, melted (for glaze)
  • 1 tsp Garlic Powder (for glaze)
  • 1/2 tsp Dried Oregano (for glaze)
  • 2 Tbsp Fresh Parsley, finely chopped (for glaze)
  • Pinch Salt (for glaze)

Instructions:

  1. Preheat your oven to 220°C (425°F). Line a standard baking sheet with parchment paper.
  2. In the large mixing bowl, whisk together the GF flour blend, baking powder, baking soda, salt, and cayenne pepper (if using).
  3. Add the very cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse, pea-sized crumbs. Keep the butter cold.
  4. Stir in the grated sharp cheddar cheese until evenly distributed.
  5. Pour in the cold buttermilk all at once. Using a wooden spoon or spatula, mix gently until just combined and a shaggy dough forms. Do not overmix.
  6. Using a 1/4 cup measure or a large scoop, drop the dough onto the prepared baking sheet, leaving about 2 inches (5 cm) between each biscuit.
  7. Bake for 15 to 18 minutes, or until the tops are beautifully golden brown and the cheese is bubbling slightly.
  8. While the biscuits are baking, melt the 4 Tbsp of butter in a small bowl. Whisk in the garlic powder, dried oregano, fresh parsley, and a pinch of salt to create the glaze.
  9. As soon as the biscuits come out of the oven, generously brush the warm garlic-herb glaze over the tops of all the biscuits.
  10. Serve hot and enjoy immediately.