Servings: about 20 mini-biscuits

6 Tbs frozen butter -- grated 6 Tbs frozen butter -- grated
2 cups Bob's Red Mill Cup for Cup gluten free flour (We use King Arthur) 2 cups Bob's Red Mill Cup for Cup gluten free flour (We use King Arthur)
1 Tbs baking powder 1 Tbs baking powder
1-½ tsp salt 1-½ tsp salt
2 Tbs white sugar 2 Tbs white sugar
1 cup buttermilk 1 cup buttermilk
1 egg 1 egg

Preheat oven to 450°
Grate 6 Tbs of frozen butter; return it to the freezer
Whisk together flour, baking powder, salt, sugar
Add buttermilk and butter; mix together with a spoon
Add one egg
Using hands, form into a crumbly dough
Flatten dough on floured surface, no less than 1" thick
Flour to the top of the dough, fold, re-flour the top. Do this twice.
Using a floured champagne flute, cut them out into mini biscuits.
Refold x2 and cut more biscuits as necessary.
Bake for 15 minutes at 450°
Brush with melted butter