Gluten Free Buttermilk Cheddar Biscuits

subheading: Gluten free buttermilk cheddar biscuits:

3 g (2 tsp) whole/rough psyllium husk (If you use psyllium husk powder, use only 2.5g or 1 tsp.)

30 g (2 tbsp) cold water

240 g (2 cups) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)

1 tsp xanthan gum (If your gluten free flour blend already contains xanthan gum or other binders, add only ½ tsp.)

4 tsp baking powder

10 g (2 tsp) caster/superfine or granulated sugar

1 tsp salt

85 g (¾ stick) cold unsalted butter, cubed

100 g (about 1 cup) coarsely grated/shredded cheddar cheese

1½ to 2 tbsp chopped fresh chives

150 g (⅔ cup) cold buttermilk

subheading: You'll also need:

1 to 2 tbsp melted unsalted butter, for brushing the biscuits

flaky sea salt, optional for sprinkling on top of the biscuits

Directions at theloopywhisk.com

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