Cut 6 Tbsp. unsalted butter into small cubes. Place the butter in a small bowl and freeze for 15 minutes.
In a mixing bowl combine 2 ¼ cups Bob's Red Mil 1 to 1 flour, 1 Tbsp. baking powder, 2 Tbsp. sugar, and 1 tsp. salt. Stir the dry ingredients together until combined.
After 15 minutes remove the butter from the freezer and add to the flour mixture. Combine the flour and butter together using a pastry cutter. The dough should resemble course crumbs when finished.
In another mixing bowl combine 1 large egg and 1 cup of buttermilk. Mix until completely combined.
Add the buttermilk mixture to the flour mixture a little at a time using a wooden spoon to combine. Continue until all the ingredients are combined. The dough should be sticky. Try not to stir more than necessary.
Sprinkle a little gluten free flour on a clean surface. Turn the dough onto the surface and form it into a circle using a rolling pin or your hands. The circle should not be too thin or side or biscuits will come out flat.
Cut the biscuits with a biscuit cutter or round object. Do not twist the biscuits. Simply press down with the cutter, lift, them, and place on a baking sheet. This recipe should make 8 biscuits.
Preheat an oven to 450 degrees.
Place the pan in the oven once its hot and bake the biscuits for 15-20 minutes. Check at the 15 minute mark and bake for a couple more minutes if necessary. The tops should be slightly golden brown.
Remove from the oven when finished and let cool for at least 5 minutes before serving.