Biscuits

Originally found at glutenfree.wordpress.com
2 cups GF Flour Mix
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons sugar1 teaspoon salt (or 1/2 teaspoon salt if using salted butter)
1 cup cold milk + 1 Tablespoon lemon juice (for the coddled milk)
8 Tablespoons unsalted butter, melted and slightly cooled
Directions:
Preheat oven to 450F.
Add 1 Tablespoon lemon juice to cold milk and set aside until thickened (about 8 - 10 minutes). Keep it in the refrigerator until you need it again (Step 5).
Cut butter into pats and melt quickly - but don’t boil! - butter in short burts in the microwave. Stirring after each 15-20 until melted, but not simmering. Set aside to cool a bit.
Whisk together dry ingredients (GF flour mix, baking powder, baking soda, sugar and salt) in a small mixing bowl.
Pour the melted butter into the cold milk while stirring. (The Cook’s Illustrated step.) The butter will form small clumps within the milk. Don’t worry - while it looks weird, it helps disperse the butter in little chunks throughout the dough when it bakes better.
Add milk/butter mixture to dry ingredients and stir until combined. The dough is should not be too sticky at all. If it is, add a tablespoon of GF flour mix at a time until it comes together better but isn’t super-sticky.
Scoop out with an ice cream scoop and drop onto a silpat/cookie sheet.
Bake for 10-12 minutes or until golden brown. If you don’t want a crunchy exterior of your biscuit, brush the bake biscuits with melted butter before serving to ease-off on the crunch factor.