4 cups Cup4Cup brand gf flour (pricey but worth it)
1 Tablespoon kosher salt
1 Tablespoon baking powder
1 teaspoon baking soda
2 sticks unsalted butter, very cold, cut into half inch cubes
1 1/2 cups buttermilk (usually takes a bit more)
2 tablespoons buttermilk for brushing
3 tablespoons butter, melted, for brushing
Preheat oven to 425
Using a whisk or food processor, combine all dry ingredients together and mix until blended.
Be sure butter is very cold. Place butter cubes in freezer a few minutes if needed.
Using a food processor, add the cold butter to dry ingredients and pulse until it is incorporated into the dough and it resembles pea sized shapes. If you don't have a food processor, use a pastry cutter or fork to cut in the butter.
Place the mixture into a large bowl. Using a fork, slowly mix in the buttermilk until the dough is formed into a lumpy ball. The dough will be loose.
DO NOT OVERMIX
Take the dough ball and wrap it in clear plastic wrap (or Press n Seal; use what you have) Refrigerate for 30 minutes or longer.
Using additional flour as needed, press out dough on a floured surface to 1 inch thick.
Take a round cutter (that has had the rim wetted and floured) and cut out the dough, placing cut out shapes onto a parchment lined baking sheet. Brush on buttermilk to the tops of the biscuits for a lovely golden brown.
Bake for 15 minutes or until golden brown, especially on bottom. Melt hot biscuits with melted butter.
