Gluten Free Biscuits

2 cups gluten-free all-purpose flour + 2 Tbsp gluten-free all-purpose flour separated
1/2 tsp xanthan gum (leave out if it's in your all purpose flour)
1 Tbsp baking powder
1 teaspoon salt
2 Tbsp granulated sugar
1 cup buttermilk (I make mine using a couple tsp of vinegar in the milk)
6 Tbsp butter
1 egg slightly beaten

Preheat oven to 450° F. To a large bowl add flour, baking powder, salt, and sugar,  stir to combine.   Cut the butter into small pieces and then cut it into the flour with a pastry cutter or fork til the pea sized. Add in the buttermilk and egg and stir until a soft dough forms.  DO NOT OVER MIX.  It is a sticky dough.  Sprinkle 1 Tbsp of flour on a piece of parchment paper.  Dump the biscuit dough onto the floured parchment. Dust the top of the dough with about 1/2 tablespoon of flour and gently fold dough over on itself  using the parchment to lift the dough to fold.  Sprinkle the remainder of the flour and fold the dough over again.  Instead of rolling, use your hands to press dough out into approx an 8 inch circle and about 3/4 inch thick.   Using a biscuit cutter cut out the biscuits. I place them on a parchment lined baking sheet.  press left over dough together and keep cutting out those biscuits. It is better to not twist the biscuit cutter, but to press it down and lift.  You get fluffier biscuits that way.  Bake at 450 for 15 minutes.  Of course every oven bakes a little differently so 15 minutes give or take.  I use a 2 5/8 sized biscuit cutter and get 16 biscuit, but the size of your cutter will determine the number.