Line a large baking pan with parchment paper, set aside* In a food processor, add Lorraine’s GF All Purpose Flour, dry milk powder, baking powder, salt, sugar and pulse 2x to combine. Cut the butter into small pieces and add into the food processor with the flour. Pulse 5-7 times until the butter is the size of small peas. Remove from the bowl and transfer to a large mixing bowl. In a separate small mixing bowl, add egg and sour cream and whisk until the sour cream is well incorporated with the egg. Add in the buttermilk and egg mixture into the flour and butter bowl and mix. DO NOT overmix.  The dough will be sticky. Add one tablespoon of GF flour to a large piece of parchment paper or plastic cling wrap and transfer the dough from the bowl on top of the floured surface. Dust the top of the dough with the remaining GF flour and gently flatten and fold dough over on itself 2 times. This will create the layers and ensured the biscuit will be tender. With your hands form a dough round that is about 7 inches in diameter and 1.5 inch thick. Don’t make it any thicker or flatter or your biscuit will be tough. Use a 2-inch cookie or biscuit cutter and flour the surface to make sure the dough doesn’t stick to the cutter. Do not twist when cutting as this will crimp the edges of the biscuit and it will not rise. Repeat and reform the dough scraps into a dough round making sure you’re folding it onto itself to create the layers and cut out more biscuits. Place the biscuit on the prepared pan 2’ apart. Bake.

 

*A cast iron pan may be used by greasing with butter or lining with baking sheet.

 

*Make Dairy-Free buttermilk by adding 1 tablespoon of white vinegar to a cup of soy milk or other dairy-free milk and let sit 5-10 minutes in the fridge