When you’re baking gluten-free, filling the Thanksgiving bread basket can be a challenge. These easy biscuits are a tasty alternative to yeast rolls and (bonus!) can be prepared ahead, then frozen, and baked just before the Thanksgiving feast — leaving you one less thing to worry about Thanksgiving morning.

(Full disclosure: this recipe is inspired by one from King Arthur Flour, where I work as senior digital content editor.)

• 2 ½ cups gluten-free flour

• ¾ teaspoon salt

• 1 ½ teaspoons xanthan gum

• 1 ½ teaspoons baking powder

• ¾ teaspoon baking soda

• 2 teaspoons onion powder, optional

• 12 tablespoons cold unsalted butter, cut into pats

• ⅔ to ¾ cup milk or cream

• 2 tablespoons melted butter, for topping

Stir together all the dry ingredients. Add the butter, working it in with a fork, a mixer, or your fingers until the mixture is unevenly crumbly.

Add ⅔ cup milk (preferably whole milk) or cream.

Stir until you’ve made a rough but cohesive dough. If you use cream, you’ll probably have to add a bit more for the dough to come together.

Dump the dough onto a piece of wax paper, plastic wrap, or parchment.

Use the paper or wrap to fold the dough over onto itself several times, forming a rough 8-inch square about ¾-inch thick.

Pat the dough smooth, making the corners of the square as sharp as possible.

Cut the dough into 16 biscuits by making four cuts one direction, then four cuts the other.

Place the biscuits on a baking sheet about two inches apart; no need to grease the pan, though parchment helps with cleanup. Brush the biscuits with melted butter; sprinkle with the dried herbs of your choice if desired. Place the biscuits in the refrigerator while you preheat your oven to 425° with a rack in the center.

Bake the biscuits for 13 to 15 minutes, until they’re a light golden brown. Remove them from the oven and brush with the remaining butter.

Serve hot biscuits immediately, or within a couple of hours. They’re best served the day they’re made, but are also very good reheated in a 350° oven until warm

Yield: 16 two-inch biscuits

Note: For make-ahead biscuits, place shaped biscuits on the pan, then freeze. Once frozen, wrap in plastic and keep in the freezer for up to four weeks. When ready to serve, remove the biscuits from the freezer, place on a pan, and let rest at room temperature for about 20 minutes while your oven preheats. Bake as directed.