Parmesan Peppercorn Biscuits

Ingredients

• 2 cups gluten-free flour blend ((see notes))
• 1 teaspoon xanthan gum ((omit if your flour blend contains it))
• 1 teaspoon fine sea salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 1/4 teaspoons fresh coarsely ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 6 tablespoons unsalted butter (cubed and very cold)
• 3/4 cup + 1 tablespoon cold buttermilk (divided)

Instructions

1. 1

   Preheat the oven to 425°F and line a baking sheet with a silicone baking mat or parchment paper.

2. 2

   Combine the dry ingredients and Parmesan cheese in a large bowl and whisk together. Add the cubed butter and cut in with a pastry cutter or two forks until it resembles coarse crumbs. Stir in ¾ cup buttermilk and mix until just combined.

3. 3

   Turn the dough out onto a floured surface and pat into a rectangle. Fold the rectangle into thirds and turn the dough a half turn. Flatten into a rectangle until the dough is about ½- to ¾-inch thick.

4. 4

   Cut the dough with a 2½-inch biscuit cutter and place the biscuits on the prepared baking sheet. Re-roll the dough as needed; there should be about 12 biscuits.

5. 5

   Refrigerate the biscuits at least 30 minutes to ensure the butter stays cold. This is especially important if your house/kitchen is warm and humid.

6. 6

   Brush the tops of the biscuits with the remaining buttermilk. Sprinkle the tops of the biscuits with additional Parmesan cheese and cracked black pepper, if desired.

7. 7

   Bake for 12-15 minutes or until the biscuits are browned and baked through.