Gluten-free layered buns with sour milk

Ingredients:

• 280 gr. (2 tbsp.) all-purpose gluten-free flour mix
• 0.5 tsp psyllium husk
• 1 tbsp baking powder
• 1.5 tsp coarse salt
• 115g chilled unsalted butter, cut into 1cm cubes, + 2 tbsp melted butter, plus extra for greasing
• 3/4 cup chilled sour milk or kefir
• 1/4 cup whole milk yogurt

Preparation:

1. In a large bowl, combine the flour mixture, psyllium husk, baking powder, and salt and place the bowl in the freezer for 15 minutes. Place the cubes of butter on a plate and place them in the freezer as well.
2. Transfer the flour mixture to the bowl of a food processor and pulse to combine. Add the cubed butter and pulse until the butter is broken into bean-sized pieces. Pour in the buttermilk and yogurt and pulse until combined.
3. Place the dough on a sheet of parchment paper, being careful not to cut yourself with the blade of the food processor. Gently press the dough with the palm of your hand and form it into a 2.5 cm (1 in) disc.
4. Grease a 22cm (9.5in) pan. Using a cookie cutter or a small glass, cut out as many circles of dough as possible. Don't twist the cutter, or the dough will have a hard time rising during baking. Place the dough circles in the prepared pan, pressing them together to help the buns rise. Gather up any scraps of dough, reshape them into a tall disk, and cut out as many buns as possible. Freeze the pan for at least 1 hour.
5. Preheat the oven to 220°C (425°F). Remove the pan from the freezer and place it directly in the oven. Bake until the buns are firm and lightly golden, 12-14 minutes. Brush the tops of the buns with melted butter and let them rest in the pan for 10 minutes, then serve immediately.