2 ¼cupsgluten-free 1-1 flour mix, I used Bob's Red Mill
1tablespoongluten-free baking powder
1 ½teaspoondried dill, or other dried herbs
2tablespoongranulated sugar, coconut sugar or Monkfruit with erythritol sweetener
1cupbuttermilk, see note #1 below
3tablespoonricotta cheese,see note #2 below
Preheat oven to 450°F. Line a baking sheet with parchment paper.
Measure 6 tablespoons of butter. Cut into small pieces, transfer to a dish and freeze for 15 - 20 minutes.
In the bowl of a food processor pulse the dry ingredients: flour, baking powder, salt, sweetener and herbs. Alternatively, whisk dry ingredients in a medium bowl.
Add the frozen butter and pulse a few times until mixture has the consistency of coarse meal. Alternatively, use two knives or a pastry blender to cut in the butter until only pea-sized pieces remain.
Mix buttermilk with ricotta cheese and whisk in the egg. If you don't have buttermilk, substitute 1 cup whole milk mixed with 1 tablespoon vinegar.
Add the buttermilk mixture to the dry ingredients and stir until well combined. The dough will be wet and sticky.
Turn out on to a board dusted with flour. Use your hands to gently press into a disc about 1 ½ inches thick. Dust the top with a little more flour. Use a 2 - inch biscuit cutter to cut 8 round biscuits. Press the remaining pieces of dough into a smaller disc, handling as little as possible and cut 2 more biscuits. Transfer to the prepared baking sheet.
Bake for 10 - 12 minutes. Cool before eating. They will be gummy when warm, but their texture improves when cooled.
Store in an airtight container.
#1 If you don't have buttermilk, substitute 1 cup whole milk mixed with 1 tablespoon vinegar.#2 If you don't have ricotta cheese, substitute cream cheese