These hearty biscuits taste just like the baking powder biscuits my sister used to make when we were kids. Buttery and salty, they are made with Cloud 9 flour giving them the look of a buckwheat biscuit. Try folding them over some grated cheese before baking – awesome! They are good hot or cold but because they only last a day or two, the recipe is small producing only about 6 biscuits.

Try pairing these with our Swiss Steak, Baked Potato Soup, Chili or, for a lighter meal, our Strawberry Spinach Salad.

For other Cloud 9 recipes, try our Sunday morning pancakes, Mary’s gluten free pie crust, or gf and me’s nut butter cookies.

what you’ll need

1 cup Cloud 9 gluten free flour

TIP: These taste great when made with Cloud 9 but most gf flour mixes will work – just be sure to add 1 tsp. xanthan gum if it is not already in the mix

2 ½ teaspoons baking powder

1 tablespoon sugar

½ teaspoon salt

¼ cup + 1 Tablespoon cold butter or margarine, cut into ½ inch cubes

¼ cup + 1 Tablespoons cold milk

Butter or margarine for spreading

What you’ll do:

Preheat oven to 425 degrees and lightly grease a cookie sheet.

Put dry ingredients in food processor and pulse until blended.

Add cold butter or margarine and pulse until the mixture forms crumbs.

Add milk and pulse until the crumbs come together and form a soft ball of dough. If you need more milk, add by the tablespoon and pulse in between.

Remove dough and place on a lightly floured counter. Knead a few times to bring everything together and then form into a ball.

Roll out to ¼ inch thick and cut into circles (approx. 2 inches). With a sharp knife, score each round of dough through the centre. Spread with butter and fold together.

Place on cookie sheet and bake for 10 minutes. Makes about 6 biscuits.

Photo credit: gf and me 2014