Ingredients:

2 Eggs
3/4 cup Buttermilk
2 3/4 cups Gluten Free Biscuit Mix
1/2 cup cold Butter, cubed
1/4 cup melted bButter, optional

Optional add-ins:

1 cup grated Sharp Cheddar
1/2 cup cooked and crumbled Bacon
1-2 Tbsp minced fresh or dried Herbs
1 Tbsp diced Jalapeno

Instructions:

Preheat over to 400 degrees F. Grease a baking sheet or line with parchment paper.
Mix eggs and buttermilk in a small bowl and set aside.
Place baking mix in large bowl. Using a fork or pastry blender, cut in cold butter until it’s the size of small peas.
Add egg mixture to dry ingredients, with optinal add-ins and stir until evenly moistened. Turn mixture out onto a gluten free floured surface and knead briefly to form a dough. Pat dough out to 1 inch thick. Fold the dough in half over itself and pat out again to 1 inch thick. Repeat folding and patting twice more.
Cut biscuits and transfer to the baking sheet. Brush the top of each biscuit melted butter, if desired. Bake until golden brown, approximately 20 minutes.

Yields 8 biscuits.