Buttermilk Biscuits

My brother, John, was diagnosed with celiac a couple of years ago and he and his wife, Stephanie, have been a huge help sharing recipes and other tips.  Stephanie shared this recipe for gluten free biscuits and I was excited to try it out.

Kate and I both loved them (and ate way too many of them considering the amount of butter in the recipe).  They were great with honey butter as well as butter and jam.  I only wished I had sausage patties to make a sausage and egg breakfast biscuit.

Buttermilk Biscuits

2 cups gluten free Bisquick
2 tsp baking powder
1 tsp salt
1 stick of butter (the recipe didn't specify the temperature of the butter but I used cold butter and Stephanie used room temperature butter and they seemed to like the texture better on the ones made with cold butter)
2 eggs, beaten
2/3 c buttermilk

Preheat oven to 400 degrees.  Mix the dry ingredients in a bowl.  Cut in the butter using a pastry blender or fork.  Once incorporated, the mixture will be crumbly.  Mix in the eggs and then slowly add the milk until soft dough forms.  Sprinkle your work surface with a little more of the GF Bisquick and then flatten out the dough on the floured surface.  Use a glass to cut out the biscuits.  Place them right next to each other in a greased pie dish.  This recipe made 10-12 biscuits.  Bake for 12-15 minutes until light brown.