Cooking and Serving: 30 minutes | 6 biscuits
Ingredients
See recipe for ingredients
Description
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 6 biscuits
Instructions
DAIRY
If you need to replace the buttermilk in this recipe, and you can have dairy,.
you can easily replace with 1/4 cup (65 g) plain yogurt + 1/4 cup (2 fluid.
ounces) milk. If you can’t have dairy, just use non-dairy plain yogurt and.
non-dairy milk unsweetened nondairy milk.
If you can’t have dairy, try replacing the chopped and chilled butter with 2 1/2.
tablespoons (30 g) Spectrum brand nonhydrogenated vegetable shortening + 2.
tablespoons (28 g) vegan butter. My two favorite brands of vegan butter are.
Miyoko’s Kitchen and Melt.
In place of the melted butter that’s brushed on the biscuits, try using melted.
vegan butter or even Earth Balance. I do not recommend using Earth Balance.
buttery sticks in place of the chopped and chilled butter, as it has way too.
much moisture and the biscuits will melt flat in the oven.
CORNSTARCH
In place of cornstarch, which helps to lighten the flour blend, try using.
arrowroot. If you’re using a higher starch blend like Cup4Cup (or my mock.
Cup4Cup blend), replace the cornstarch with an equal amount (18 grams) of that.
This recipe is based on our recipe for plain gluten free drop biscuits.
plain biscuit that isn’t sweet, and is a great complement to any meal, try that.
Spoon sprinkling cinnamon sugar on raw mound of cinnamon sugar biscuit.
sprinkling cinnamon sugar on raw mound of cinnamon sugar biscuit.
GLUTEN FREE CINNAMON SUGAR DROP BISCUITS
Prep Time: 15 minutes mins.
Cook Time: 15 minutes mins.
Chilling time: 10 minutes mins.
Buttery, sweet gluten free cinnamon sugar drop biscuits, with beautiful cinnamon.
bits marbled throughout, are ready in minutes!
FOR THE BISCUITS
⅞ cup (123 g) all purpose gluten free flour blend.
(I used Better Batter; click thru for full info on appropriate blends).
½ teaspoon xanthan gum, (omit if your blend already contains it).
2 tablespoons (18 g) cornstarch.
1 ½ teaspoons baking powder.
⅛ teaspoon baking soda.
¼ teaspoon kosher salt.
3 tablespoons (40 g) granulated sugar.
4 tablespoons (56 g) unsalted butter, cut into a 1/4-inch dice or grated.
½ cup (4 fluid ounces) buttermilk, chilled.
1 teaspoon ground cinnamon.
1 tablespoon (14 g) unsalted butter, melted.
FOR THE BISCUITS
⅞ cup (123 g) all purpose gluten free flour blend.
(I used Better Batter; click thru for full info on appropriate blends).
½ teaspoon xanthan gum, (omit if your blend already contains it).
2 tablespoons (18 g) cornstarch.
1 ½ teaspoons baking powder.
⅛ teaspoon baking soda.
¼ teaspoon kosher salt.
3 tablespoons (40 g) granulated sugar.
4 tablespoons (56 g) unsalted butter, cut into a 1/4-inch dice or grated.
½ cup (4 fluid ounces) buttermilk, chilled.
1 teaspoon ground cinnamon.
1 tablespoon (14 g) unsalted butter, melted.
Notes
FOR THE GLAZE (OPTIONAL)
* ½ cup (57 g) confectioners’ sugar
* 1 teaspoon lukewarm water, plus more as necessary
* Preheat your oven to 375°F.
* Line a rimmed baking sheet with parchment paper and set it aside.
* In a large bowl, place the flour, xanthan gum, cornstarch, baking powder,
baking soda, salt, and granulated sugar, and whisk to combine well.
* Add the chopped and chilled butter, and toss to coat.
* Working quickly so as not to melt the butter, flatten the pieces between your
thumb and forefinger.
* If you’ve used shredded butter, just toss to separate as many of the pieces
* Transfer about 1/4 of the butter and flour mixture to a separate, medium-size
bowl, and set it aside.
* To the large bowl with the remaining 3/4 of the mixture, add about 3/4 of the
buttermilk (3 fluid ounces), and mix to combine.
* Add more buttermilk together without any dry patches.
* To the medium-size bowl, add the ground cinnamon, and whisk or mix to
* Add the remaining buttermilk to the cinnamon mixture, and mix until fully
combined, creating clumps of dough.
* Add the cinnamon mixture to the large bowl with the remaining mixture, and
mix gently until the cinnamon clumps are evenly distributed throughout the
* Using a spring-loaded ice cream scoop or two spoons, scoop the dough into 6
equal portions, each about 2 1/2 tablespoons.
* Place about 2 inches apart on the prepared baking sheet.
* Brush the tops of the mounds of raw biscuit dough lightly with the melted
butter, and sprinkle generously with the cinnamon-sugar mixture.
* Place the baking sheet in the freezer for about 5 minutes (or the
refrigerator for longer) to chill until the raw biscuits are very cold to the
* Place the baking sheet in the center of the preheated oven and bake for about
15 minutes or until the biscuits are firm to the touch and golden brown on
the edges and underside.
* Remove from the oven and allow the biscuits to set for about 5 minutes before
* If serving with the glaze, wait for the biscuits to be completely cool first.
* To make the glaze, in a small bowl, place the confectioners’ sugar and 1
* Mix well, until a very thick paste forms. Add more water to combine well, until the glaze is thickly pourable and drizzle over the
* Allow the glaze to set at room temperature before serving.
For the cinnamon-sugar mixture.
I use 1 full teaspoon ground cinnamon for each 3/4 cup of granulated sugar.
That’s a pretty spicy ratio. You should add cinnamon slowly, to taste.
Make ahead instructions.
Biscuits of all kinds are easy to make in stages. Simply make the biscuit dough
through scooping the raw dough and before brushing the tops with melted butter.
Place the shaped raw biscuits on a baking sheet and freeze them in a single
layer. Pile them into a sealed freezer-safe container or bag until you’re ready
You can bake them right from frozen. Brush them with melted butter, sprinkle
with cinnamon sugar, and bake at 350°F for 5 minutes and then increase the oven
temperature to 375°F. You’ll probably need to bake them for another few minutes
Nutrition information is automatically calculated, so should only be used as an
Cinnamon Sugar Drop Biscuit whole on white paper and broken in half on white
paper, both with drizzled white glaze
Sugar Drop Biscuit whole on white paper and broken in half on white paper, both
with drizzled white glaze