Ingredients
Method
- In a large bowl, whisk together the gluten-free flour, xanthan gum (if using), baking powder, baking soda, garlic powder, and salt.
- Cut in the cold butter using a pastry blender until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese and create a well in the center.
- Pour the buttermilk and egg into the well and gently stir just to combine until a thick and sticky dough forms.
- Lightly flour a piece of parchment paper and place the dough on top.
- Lightly dust the dough with additional flour and flatten it into a rectangle about 1 inch thick using your fingers.
- Gently fold the dough in half, adding just enough flour if necessary to make it manageable.
- Fold the dough in half again.
Notes
- Ensure your butter and buttermilk are very cold for the best texture.
- Don't overmix the dough; a slightly sticky dough is key.
- For extra cheesy flavor, use a sharp cheddar and consider adding a pinch of cayenne. Allergens: Milk, Eggs, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overmix the dough; a slightly sticky dough is key.
- For extra cheesy flavor, use a sharp cheddar and consider adding a pinch of cayenne. Allergens: Milk, Eggs, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.