1/2 teaspoon Xanthan Gum, Omit if your blend already has it
2 1/4 teaspoons Baking Powder
3/4 teaspoon Salt
2 tablespoons Butter, Cold
1 1/3 cups Heavy Cream
Preheat the oven to 450°F. Line a baking sheet with a silicone baking line, parchment paper, or lightly grease with butter.
In the bowl of your food processor pulse the gluten-free flour, xanthan gum, baking powder, and salt just until they are combined.
Add the butter and pulse until it looks crumbly.
Add the cream and pulse until it comes together into a soft and sticky dough (it should happen pretty quickly.)
Scoop the dough out of the food processor onto your prepared baking sheet using a rubber spatula. Spread the dough out on the pan using the spatula, or your hands, until it is about 8x8 inches and about 1-1 1/2 inches thick. It will seem a lot thicker than it is, and that is ok. The dough will be sticky so I used damp hands to form it.
Bake for 20 minutes or until the middle feels set and the top and edges are golden.
Cut the biscuits once they are done baking and enjoy. I loved topping mine with sausage gravy, but who doesn't love a pat of butter and maybe some jam or honey?
Store at room temperature up to 3 days in a covered container.