Gluten-Free Buttermilk Biscuits

1. Preheat the oven to 450 degrees F (230 degrees C). Grease a 12-cup muffin tin.

2. Whisk flour, flaxseed meal, sugar, baking powder, and salt together in a medium bowl. Add butter and cut in with 2 knives or a pastry blender until slightly crumbly.

3. Mix buttermilk and ricotta cheese together in a separate bowl. Mix in egg. Slowly pour into the flour mixture and mix to form a wet dough. Flour your hands and form dough into twelve 1 1/2-inch thick discs. Put each one into a muffin cup.

4. Bake in the preheated oven until golden brown on top, 15 to 20 minutes. Let them cool in the pan for at least 5 minutes. Until they cool, biscuits can be gummy; they get better as they cool.

Cook's Notes:

If you don't have golden flaxseed meal you can leave it out. However, if you are skipping the ricotta cheese or sour cream, you need the golden flaxseed meal.

If you don't have buttermilk, mix 1 cup milk with 1 to 2 tablespoons white vinegar. Let sit for 5 minutes.

You can use sour cream in place of ricotta.