Gluten-Free Parmesan Honey Biscuits
- Prep Time:
- 15 min
- Cooking Time:
- 20 min
- Serves:
- 8 - 10
Ingredients
1 1/2 cups (296 g) gluten-free measure-for-measure 1:1 flour blend
1/2 cup freshly grated Parmesan cheese
1/3 cup gluten-free medium grind cornmeal
1 tbsp gluten-free baking powder
2 tbsp honey
1 tbsp chopped fresh thyme
1/2 cup (1 stick) + 2 tbsp cold salted butter, grated on a large blade of a box grater (freeze for 10 minutes before grating), add 1/2 tsp sea salt if using unsalted butter, divided
1 cup cold cream plus some for brushing
Coarse salt and pepper for topping (optional)
Optional Honey Butter Topping:
1 tbsp salted butter, melted
1 tbsp honey
Fresh thyme leaves, to taste
Instructions
- Preheat the Oven: Preheat your oven to 425 F. Rub a 10-inch cast iron skillet with butter.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, parmesan cheese, cornmeal, baking powder, and salt.
- Grate and Combine Butter: Grate the 1/2 cup of cold butter and add it to the flour mixture. Use a fork to work the butter into the flour.
- Add Wet Ingredients: Pour the cold cream into the dry ingredients and drizzle with 2 tablespoons of honey. Mix with a spatula until just combined.
- Shape the Dough: Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thickness. Use a biscuit cutter or a drinking glass to cut out biscuits about 2 1/2 inches in diameter. Re-shape the remaining dough and cut more circles.
- Prepare for Baking: Place the biscuits into the skillet. Brush the tops with cream for a golden finish and sprinkle with coarse salt and pepper if desired. Cut 2 tablespoons of butter into small chunks and place between the biscuits.
- Bake: Bake for 20-22 minutes, depending on the size of the biscuits, or until the biscuits are golden brown on top and cooked through.
- Optional Topping: For an extra touch of sweetness, mix melted butter with honey and thyme, then brush the tops of the hot biscuits. Serve warm.
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