2 cups gluten free flour mill (I used Bob’s Red Mill – the blue bag) 3/4 cup butter, cold and cut into cubes 1 1/4 teaspoons of salt 1 heaping tablespoon baking powder Blitz with a paddle until the mixture looks crumbly 1/3 of cup soft cheese (like cream cheese or Bourison with herbs) 1 cup of buttermilk Mix together until it forms a dough. Roll out on a floured service to 1 inch thick. Cut into rounds. Brush tops with buttermilk Bake at 450 F for 10-14 minutes.
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