All Recipes Best Recipe Healthy Recipes Gluten Free Breakfast and Brunch

Ingredients

2 ¼ cups gluten-free all purpose baking flour 2 tablespoons golden flaxseed meal 2 tablespoons white sugar 1 tablespoon baking powder 1 ½ teaspoons salt 6 tablespoons cold butter, cut into tablespoon-sized pieces 1 cup buttermilk 3 tablespoons ricotta cheese 1 large egg

Nutrition Info

170.2 calories carbohydrate: 22.7 g cholesterol: 32.8 mg fat: 8 g fiber: 2.9 g protein: 4.5 g saturatedFat: 4.1 g servingSize: - sodium: 485.9 mg sugar: 4 g transFat: : - unsaturatedFat: : -

Preheat the oven to 450 degrees F (230 degrees C). Grease a 12-cup muffin tin.
Whisk flour, flaxseed meal, sugar, baking powder, and salt together in a medium bowl. Add butter and cut in with 2 knives or a pastry blender until slightly crumbly.
Mix buttermilk and ricotta cheese together in a separate bowl. Mix in egg. Slowly pour into the flour mixture and mix to form a wet dough. Flour your hands and form dough into twelve 1 1/2-inch thick discs. Put each one into a muffin cup.
Bake in the preheated oven until golden brown on top, 15 to 20 minutes. Let them cool in the pan for at least 5 minutes. Until they cool, biscuits can be gummy, they get better as they cool.

12 biscuits

Good gluten-free biscuits are impossible to find. This is the first time they have been delicious. They're light and fluffy. Yum!