Arrowroot Biscuits

Recipe View 5 mins Preheat oven to 350°F (175°C). Prepare baking sheets by lightly greasing or lining with parchment paper. (5 minutes)

Recipe View 4 mins In a mixing bowl, cream together the softened butter and granulated sugar until light and smooth. (3-5 minutes)

Recipe View 1 mins Beat in the egg and vanilla extract until well combined. (1-2 minutes)

Recipe View 2 mins In a separate bowl, whisk together the all-purpose flour (or gluten-free blend), arrowroot flour, baking powder, and salt. (2 minutes)

Recipe View 2 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (2-3 minutes)

Recipe View 5 mins Divide the dough in half. On a lightly floured surface, roll out one half of the dough to approximately 1/8 inch thickness. (5 minutes)

Recipe View 6 mins Use a 2 1/2-inch round cookie cutter (or desired shape) to cut out biscuits. Transfer the rounds to the prepared baking sheet. Gently prick each biscuit with a fork. (5-7 minutes)

Recipe View 5 mins Repeat with the remaining dough. (5 minutes)

Recipe View 9 mins Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden brown. Baking time may vary depending on your oven and the thickness of the biscuits. (8-10 minutes)

Recipe View 10 mins Allow the biscuits to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)