2 cups Gluten Free All Purpose Flour (I used Pamela’s Products All Purpose Gluten Free Flour, but feel free to use your favorite)
3 Tbsp date sugar (I love Date Lady Organic Date Sugar)
1/2 tsp baking soda
1/4 tsp salt
4 Tbsp butter, cold (for vegan, use cold vegan buttery sticks)
2 eggs, lightly whisked (for vegan, mix 2 Tbsp ground chia seeds + 1/4 cup water & soak for 15 minutes)
1/2 cup buttermilk (if you don’t have buttermilk, mix 1/2 cup whole milk + 1 Tbsp apple cider vinegar, for vegan use 1/2 cup of your favorite milk sub + 1 Tbsp apple cider vinegar)
Preheat oven to heat oven to 400F
Line a sheet pan with a silpat (I love the Amazon basics version)
In a cup, combine milk of choice and vinegar to make “buttermilk” (skip this step if you’re using real buttermilk)
In a large bowl, sift or whisk together flour, sugar, baking powder, baking soda & salt then stir to combine
Using a biscuit cutter, 2 sharp knives “criss-cross” or your good ol’ fingers, quickly work cold butter into the dry ingredients until crumbly (you want the butter to maintain it’s solid form here, so quick is the key to success)
Add eggs & “buttermilk” then stir with a rubber spatula until it just comes together
*Turn the dough (which will be sticky) onto a baking sheet lined with a silpat (or a greased baking sheet) and form into a 1 inch thick rectangle (we’ll do the cutting later)
Bake 15-18 minutes until golden
Remove from oven, allow to cool slightly then cut into 6-8 rectangular biscuits
*These also work great as drop biscuits. Simply drop 1/4 cup of the dough onto the prepared baking sheet and bake the same amount of time.
Rules to Live By When “Fixin’ Biscuits”
Cold is the name of the game - cold eggs, cold milk, cold butter. This keeps the butter from melting too fast and gets you that coveted flakiness.
Don’t be too handsy - meaning, try to handle the dough as little as possible. Stir it until it is just combines and press it into a rectangle quickly.