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• 1/4 cup unsalted butter or buttery spread at room temperature
• 3/4 cup 1 percent milk (or lactose free or milk alternative)
• 1 large egg, at room temp
• 1 cup King Arthur GF multi-purpose flour
• 3/4 cup cornstarch
• 2 tsp. xanthan gum (we backed it off to 1 tsp)
• 1-1/2 tsp cream of tartar
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• oil or melted butter for brushing
Preheat oven to 425º. Grease or line with parchment paper a 9x13" gray baking sheet. In a food processor, blend the butter, milk and egg until combined. Add flour, cornstarch, xanthan gum, cream of tartar, baking soda and salt. Blend until the dough is very smooth, scraping down the sides of the bowl with a spatula, if necessary. The dough will be very soft. Drop by large scoops onto the prepared baking sheet. Bake for 12-15 minutes or until browned and crisp. Remove the biscuits from the oven and brush with oil or melted butter. Serve immediately.
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1st Keep
 Erin_Cox
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