This recipe came to me via a friend and she thinks it was originally a recipe in Epicurious that was adapted…sorry for no clear ownership on this one. For the gluten free flour I used my Better Batter Gluten Free Flour mix. I have to say that I was a little nervous during the mixing process – seemed dry and unable to “stick”. However, the refrigeration made it easier to handle and they came out great. Just be sure you eat over a plate…or even better, a hearty bowl of chili to catch the crumbs! Super Bowl Sunday might be a good time to bring this one out….

makes 28 biscuits
1/2          cup           unsalted butter, room temp
1/2          tsp            salt
1/4          tsp            black pepper
                               pinch of cayenne pepper
8             oz            extra-sharp white Cheddar, finely shredded
1             cup          Gluten-Free flour mix

  1. Combine butter with salt and both peppers in mixer on low until combined.  Don’t over-mix.
  2. Add flour and cheese and mix on medium-low until well combined and a ball forms. 
  3. Wrap ball of dough in plastic wrap and refrigerate for 30 minutes.  If you want to use the slice and bake method (so you don’t have to roll out your dough), shape dough into a log before refrigerating.
  4. Heat oven to 350° .  Line two sheet pans with parchment paper.
  5. Roll out dough to 1/4″ thick on a lightly floured surface, or slice rounds from log that are 1/4″ thick.  If rolling out dough (which is what we did), use 2″ round cutter and place each biscuit on sheet pan as you cut them out.  Biscuits hold shape well when baked, so you can use any cookie cutter you like here.  You can re-roll dough scraps.
  6. Bake until puffed up, golden on top, and browning on edges, around 18 to 20 minutes.  Store at room temp in an airtight container.

  As you can see, I went with the “roll” method..easier and no messy flour cut-outs. 

Gluten Free shortbread biscuits

Gluten Free shortbread biscuits

 Pre-baShortbread biscuits ked look…a couple fell apart…but luckily, I like eating raw dough (don’t knock it until you try it!)   Then finally, the finished product..Easy and Good…exactly what I was hoping for!    Shortbread biscuits