Buttermilk Biscuits

135 grams Bob’s 1 to 1 gluten-free flour

35 grams almond flour

30 grams lard

15 grams butter

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon xanthan gum

1/8 teaspoon baking soda

150 grams buttermilk

50 grams heavy cream

Combine all ingredients, except buttermilk and heavy cream, in a food processor. Pulse until the mixture looks like wet sand. Freeze the flour mixture for at least 4 hours.

When you are ready to make the biscuits, preheat oven to 400F. Line a sheet tray with parchment paper.

Combine the flour mixture with the buttermilk and the heavy cream. Mix well and let the dough rest for 5 minutes. During that time, the dough will get thicker. At this point, you can roll out the dough and cut with a biscuit cutter or you can make drop biscuits. Place the biscuits on the prepared sheet pan.

Bake for 16-18 minutes.