These biscuits are not only easy to make, they are perfect for making gluten-free egg McMuffins. The trick is grating and freezing the butter before you get started, so don't skip this step.
Baking Powder Biscuits
- 2 cups Blackbird Bakery Biscuit Blend
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, grated and frozen
- 3/4 cup milk
Preheat oven to 425 F.
In a larger mixing bowl, combine all the dry ingredients and then add the grated and frozen butter. Using your fingertips, crumble the butter into the dry ingredients. Add the milk and mix until thick.
Allow the dough to sit for 5 minutes in the fridge.
Dust your counter with more Blackbird Bakery Biscuit Blend or some glutinous rice flour if you have some laying around.
Roll out the biscuit dough just until smooth, about 7 turns maximum. Cut out your biscuits and bake for 15-18 minutes and the biscuits are just barely golden on top.
Serve with salted butter and preserves.