Gluten free blackberry buttermilk biscuits

Ingredients

• 2 cups gluten-free all-purpose flour

• 1 tbsp baking powder

• ½ tsp baking soda

• ¾ tsp salt

• 3 tsp coconut sugar (or 1 tbsp regular sugar)

• 6 tbsp cold unsalted butter, cubed

• ¾–1 cup cold buttermilk
  (start with ¾ cup, add as needed)

• 1 cup blackberries, chopped if large

• 1 tsp GF flour (to toss berries)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

2. Whisk flour, baking powder, baking soda, salt, and sugar.

3. Cut in cold butter until pea-size chunks remain.

4. Toss blackberries with 1 tsp GF flour.

5. Add ¾ cup buttermilk to dough, gently mix.
   Add more 1 tbsp at a time until dough is thick, shaggy, and holds together.

6. Gently fold in blackberries.

7. Scoop or shape into balls or press dough out to 1 inch thick and cut.

8. Place biscuits touching on the tray.

9. Bake 14–18 minutes, checking at 14.
   (Most bake perfectly at 16–17 minutes.)

10. Cool 5 minutes. Optional: brush with butter.

Top with whip cream and berry preserve :)