Gluten-Free Biscuits

I love any kind of bread, including biscuits. However, when I discovered I had a severe wheat/gluten allergy I never imagined I would be able to have them again, let alone they be any good. This recipe is my third attempt at biscuits over the last year and I have finally achieved success. The first time, my biscuits turned out grainy and the second time, they were unpleasantly doughy. Since it was Thanksgiving, I thought I would give biscuits another try. I am so happy that I did because what I discovered was the perfect gluten-free biscuit, that is grain-free and not doughy(but not dry). I hope you all enjoy these as much as I do! :)

Ingredients
~ 2 cups of Better-Batter all-purpose flour
~ 1 Tablespoon baking powder
~ 2 teaspoons sugar
~ 1/2 teaspoon cream of tartar
~ 1/4 teaspoon salt
~ 1/2 cup of butter
~ 2/3 cup of buttermilk(you may need to add more, if you do- add 1/3 cup of regular milk) 

Flour mixture

biscuits baking

Finished biscuits

Directions
1. Preheat oven to 450° F.
2. In a bowl stir together flour, baking powder, sugar, cream of tartar, and salt.
3. Cut in the butter either with two knifes, a pastry cutter, or a paddle attachment for your electric mixer.
4. Add the buttermilk. If the mixture seems dry add a little bit of regular milk.
5. You should have a dough that is not too wet and not too dry. (You should be able to touch it without it falling apart, or sticking to your hands.)
6. Using a ice cream scooper transfer the biscuits onto a baking sheet.
7. Bake in a 450°F oven for 10 to 12 minutes or until golden.
8. Serve warm. Enjoy!