Gluten-Free Buttermilk Biscuits

Name: Gluten-Free Buttermilk Biscuits
Total time: 40
Yield: 12
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

Recipe by Gabby Morano from allrecipes.com

Dinner 40 Mins.

Ingredients

12 servings

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2 ¼ cups gluten-free all purpose baking flour
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2 tablespoons golden flaxseed meal
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2 tablespoons white sugar
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1 tablespoon baking powder
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1 ½ teaspoons salt

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6 tablespoons cold butter, cut into tablespoon-sized pieces
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1 cup buttermilk
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3 tablespoons ricotta cheese
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1 large egg

Instructions

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.