2 cups gluten-free flour blend
1 tablespoon baking powder
¼ teaspoon sea salt
2 cloves garlic, minced
6 tablespoons cold butter, cut into small pieces
½ cup shredded cheddar cheese
2 teaspoons fresh rosemary, minced
1 cup buttermilk
Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper.
Whisk together the flour, baking powder, and sea salt. Cut the butter into the dry ingredients until the mixture resembles small peas. Stir in the shredded cheese and rosemary. Stir in the buttermilk until uniformly moist. Spoon 12 “piles” of batter onto baking sheet and shape with hands to form disks.
Bake for 12-15 minutes until the biscuits are lightly browned.