Yes! Leftover biscuits stay fresh in the freezer for 2-3 months. Just wrap each one in plastic wrap or aluminum foil and store them in a freezer-safe bag or container.
Preheat the oven to 450ºF and line a baking sheet with parchment paper.
In a mixing bowl, whisk the gluten-free flour, baking soda, baking powder, sugar and salt together.
Add the the cold butter and use a pastry cutter or a fork to mix the butter into the mixture until it resembles coarse sand. You can use a food processor as well.
Pour in the buttermilk, then use a wooden spoon or rubber spatula to gently bring everything together. It will still be a bit crumbly.
Flatten the dough into a rectangular shape, about 1/2 inch thick, and cut out circles with a cookie cutter.
Bake for 10-15 minutes, or until golden.
Brush the biscuits with the melted butter. Serve them with gravy for a savory option or honey for a sweeter option.
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