Soft and Fluffy Gluten Free Cream Biscuits

12min Ingredients 4 cups (560 g) Kim's gluten free flour blend (a store bought may be used, but hasn't been tested) 2 tbsp baking powder 2 tsp salt 3-3¼ cups (720-780 ml) heavy cream 2 tbsp butter, melted Preheat the oven to 425°. Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together the flour, baking powder, and salt. Slowly pour most of the cream into the dry ingredients and stir, then add a little more, holding back about ½ cup unless the dough is dry. You may or may not need all of the cream, depending on the humidity in your area. It's better, however, to err on the side of more cream than less (wetter dough than drier). On a lightly floured surface, gently knead the dough together into a cohesive mass. Pat or roll the dough into a ¾-1 inc