Mile-High Flakey Biscuits

This will forever be a staple recommendation for any sort of gluten free baking here at gnom-gnom. As aside from leading to less dirty dishes, it will ensure consistent results time and time again.

Mile-High Flakey Biscuits :

INGREDIENTS

• 168 g organic grass-fed butter
• 2 eggs
• 230 g sour cream
• 3 tablespoons water
• 2 tablespoons apple cider vinegar
• 192 g almond flour
• 125 g flaxseed meal finely ground
• 42 g coconut flour
• 30 g whey protein isolate
• 4 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons cream of tartar
• 2 teaspoons xanthan gum
• 1/2 teaspoon kosher salt 

INSTRUCTIONS

1. Place the butter in the freezer for 1 hour before starting. Grate it, and return to the freezer while you prepare the remaining ingredients. 
2. Add eggs, sour cream, water and apple cider vinegar to a medium bowl and whisk for a minute or two until fully mixed. Set aside. 
3. Add almond flour, flaxseed meal, coconut flour, whey protein, baking powder, baking soda, cream of tartar, xanthan gum and kosher salt to a large bowl and whisk until very thoroughly combined and no lumps are visible. 
4. Add in half the grated butter to the flour mix (84g/6TBS). Distribute it quickly with your hands, rubbing it against the flour briefly with your fingertips. Since it's already grated, you won't need to 'break it into' the flours. Pour in the egg and cream mixture, mixing with a spatula until just incorporated. The dough will be very shaggy. Refrigerate for 15 minutes. 
5. Preheat oven to 450°F/230°C (do 500°F/260°C if using a convection oven) . Line a baking tray with parchment paper or a baking mat. 
6. Lightly flour your work surface with coconut flour and turn out the rested dough. Pat it down with your hands into a rectangular shape (roughly 14-by-10-inches). Sprinkle 1/6th of the remaining butter in the center, and fold in one of the edges over it. Sprinkle another 1/6th of the butter over the just-folded edge and fold in the remaining side (think like folding a letter!). Use a knife to help lift the dough if it's sticking to the surface (you want to make sure to not add too much flour). Turn the dough anti-clockwise and pat it down into a rectangle once again. Repeat the process two more times and pat the dough down until 1-inch in height. You could also do 1/2-inch height and yield 18 biscuits.  
7. Using a 2 1/2-inch round pastry cutter, score the dough to make sure you can get 6 pieces. Cut straight down (no twisting!), and place the biscuit rounds onto the prepared tray. Gather the scraps, do another fold, and cut once again. Alternatively, simply cut into 9 squares straight down with a sharp knife (recommended). Pop the tray in the freezer for 15 minutes prior to baking. You can freeze the biscuits for 1-2 months at this point, and bake straight from the freezer as needed. 
8. Brush with melted butter and bake for 15-20 minutes until deep golden. Allow to cool for 10 minutes before serving. These guys keep well, stored in an airtight container at room temperature, for 3-4 days.

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