Gluten Free Biscuit Recipe

Prep: Preheat oven to 425℉.
"Buttermilk": Add ¾ cup unsweetened almond milk and 1 tablespoon lemon juice to a small bowl; whisk to combine and set aside.
Dry Ingredients: In a large bowl, add 2 cups gluten-free 1-to-1 baking flour, 1 tablespoon coconut sugar, 5 teaspoons baking powder, 2 teaspoons dried thyme leaves, 2 teaspoons dried tarragon, 1 ½ teaspoons kosher salt and ½ teaspoon garlic powder; stir to combine. Add ½ cup + 2 tablespoons butter and cut into the flour mixture with a fork or pastry cutter until crumbly.
Combine: Add almond milk mixture to the dry ingredients; stir to combine. Use your hands to continue mixing the biscuit dough into a ball.
Form Biscuits: Turn the dough onto a lightly floured surface and knead about 7-10 times. Use a rolling pin to roll out the dough until it's about ¾ - 1 inch thick (they don't raise too much).
Bake: Place on an ungreased baking sheet. Bake in the preheated oven for 8-12 minutes, middle rack. Carefully remove, once golden brown, and let cool fully.
Herbed Butter: In a small bowl, add 6 tablespoons butter, 1 teaspoon dried thyme leaves, 1 teaspoon dried tarragon leaves, 1 teaspoon garlic, and a pinch kosher salt. Use a fork to fully combine, set aside.
Serve: Enjoy with a generous amount of the Herbed Butter Spread.