6 PREP TIME
15 min, plus chilling COOK TIME
2 ¼ cups gluten-free all-purpose flour blend
1 teaspoon xanthan gum (omit if flour blend contains xanthan gum)
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup shredded cheddar cheese
6 tablespoons unsalted butter, chilled and diced
2 tablespoons bacon grease, chilled and coarsely chopped
1 extra-large egg, chilled
1 cup buttermilk, chilled
1 In a large bowl, whisk the
flour blend, xanthan gum, baking
powder, baking soda and salt until
combined. In a small bowl, toss the
cheese with 1 tablespoon of the dry
ingredients to keep the cheese from
clumping together. Set the cheese
3 Preheat the oven to 425°.
Line a rimmed baking sheet with
parchment paper. Using a rolling
pin, flatten the wrapped, chilled
dough into a 1 inch-thick round.
2 To the large bowl of dry
ingredients, add the butter and
bacon grease and, using a handheld
pastry blender, cut the fats into the
dry ingredients until the mixture
resembles small peas. Add the
cheese mixture and stir to combine.
Stir in the egg and buttermilk, using
a fork to break up any lumps. Stir
with a spoon until a dough forms.
Wrap the dough in plastic wrap and
refrigerate for at least 1 hour.
4 Remove the plastic wrap and cut
out rounds of dough with a floured
2 ½-inch biscuit cutter. Gather up
the scraps, chill and re-roll. Arrange
the biscuits on the baking sheet
about an inch apart. Freeze the
baking sheet for 10 minutes.
5 Bake the biscuits until golden
brown, about 15 minutes. Allow to
cool slightly before serving.