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Ingredients
  • 1 ½ cups (210 g) all purpose gluten free flour (I highly recommend Cup4Cup, my Better Than Cup4Cup blend, my Mock Cup4Cup, or my Better Batter Pastry Hack blend), plus more for sprinkling
  • ¾ teaspoon xanthan gum (omit if your blend  already contains it)
  • ¼ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 6 tablespoons (84 g) unsalted butter, roughly chopped and chilled
  • ½ cup (120 g) sour cream (full fat, preferably), chilled
  • Ice water by the teaspoonful, as necessary
Steps
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