Buttermilk Biscuits Recipe

Ingredients

• 9 oz (260 g) gluten-free plain flour mix, plus extra for dusting
• 2 tbsp cornflour
• 1 tbsp caster sugar
• 1 tbsp gluten-free baking powder
• ¾ tsp bicarbonate of soda
• ½ tsp salt
• ¼ tsp xanthan gum
• 4 oz (120 g) unsalted butter, chilled, cubed
• 6 fl oz (180 ml) buttermilk, plus extra as needed
• butter, softened, to serve
• gluten-free blackcurrant jam, to serve

1. Preheat the oven to 190°C/Gas Mark 5. Grease and line a large baking tray with greaseproof paper.
2. Combine the flour mix, cornflour, baking powder, bicarbonate of soda, salt and xanthan gum in a large mixing bowl. Stir briefly to mix.
3. Add the butter and rub into the dry ingredients until the mixture resembles rough breadcrumbs. Add the buttermilk and mix until a rough, clumpy dough forms; add more buttermilk as needed if it's too dry.
4. Turn out onto a lightly floured surface and knead briefly. Roll out to approximately 1 cm (½in) thick and cut out 5 cm (2 in) wide rounds of dough using a round cookie cutter.
5. Lift the dough rounds onto the baking tray and space them apart. Bake for about 15-18 minutes until golden-brown on top.
6. Remove from the oven and let cool on the tray for 10 minutes before transferring to a wire rack to finish cooling.
7. Serve warm or at room temperature with butter and blackcurrant jam.