INGREDIENTS
2 cups (280 g) all purpose gluten free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (36 g) cornstarch (or try arrowroot)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 teaspoon garlic powder
6 ounces sharp yellow cheddar cheese, grated
2 tablespoons chopped fresh flat-leaf parsley
8 tablespoons (112 g) unsalted butter, cold and shredded
1 cup (8 fluid ounces) buttermilk, at room temperature
2 tablespoons (28 g) unsalted butter, melted
DIRECTIONS
Get full recipe >> Gluten Free Cheddar Bay Biscuits (a copycat recipe)