These might just be the easiest gluten-free biscuits out there. Just mix, scoop, drop, and bake, and in 10 minutes you'll have the most tender, soft and light biscuits ever.
Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside.
Mix the flour, baking powder, and salt together in a large bowl.
In a separate bowl, beat together the cream and egg. Pour the wet ingredients into the dry ingredients and mix to form a cohesive dough.
Scoop the biscuits in round, ping pong sized balls onto the baking sheet.
Brush the tops of the biscuits with cream, milk, or butter; this will give them flavor and brown them a bit.
Bake the biscuits for 10 to 12 minutes, until they're risen and baked all the way through; break one open to make sure.
Remove the biscuits from the oven, and serve warm, or at room temperature. Store, well-wrapped, at room temperature for several days; freeze for longer storage.
Yield: 14 to 16 biscuits.
