4 tbsp. Bob’s Red Mill One-to-One baking flour
Pepper to taste
2 1/2 c. milk (can use soy or almond in place of dairy)
2 eggs (cage free, organic is best)
3/4 cup Buttermilk (can use soy or almond milk instead)
2-3/4 cups Gluten Free Biscuit & Baking Mix
1/2 cup unsalted butter cold, cubed
1/4 cup melted unsalted butter
Preheat oven to 400°F.
Line baking sheet with parchment paper.
Mix eggs and milk in a small bowl and set aside.
Place baking mix in a large bowl. Using a fork or pastry blender cut in cold butter until the size of small peas.
Add the egg mixture to the dry ingredients and stir until evenly moistened.
Turn mixture out onto a gluten-free floured surface and knead briefly to form a dough. Pat dough out to 1-inch thick. Fold the dough in half over itself and pat out again to 1-inch thick. Repeat folding and patting twice more.
Cut biscuits with round cutter and transfer to the baking sheet.
Brush the top of each biscuit with the melted butter.
Bake until golden-brown, about 20 minutes.
Makes ~8 biscuits.