Cooking and Serving: 30 minutes | 9 biscuits
Ingredients
Tools for making cheesy gluten free drop biscuits | Tips for making the best gluten free cheese and cornbread drop biscuits | Making cornbread and cheese drop biscuits in advance
Description
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 9 biscuits
Ingredients
Tools for making cheesy gluten free drop biscuits
Tips for making the best gluten free cheese and cornbread drop biscuits
Making cornbread and cheese drop biscuits in advance
How to store gluten free cheese biscuits, so they stay fresh
Gluten free cornmeal drop biscuits: substitutions
Gluten free flour – I like to use my gluten free pastry flour
Cornmeal – Coarsely ground yellow (or white) cornmeal is what gives these
Salt – Kosher salt brings out all the flavor of these biscuits.
Butter – Cold unsalted butter is incorporated into the rest of the dry
Asiago cheese – Asiago cheese is a semi-hard cheese that has tons of flavor
Buttermilk – Buttermilk helps tenderize your biscuits and adds tons of
Make them into cheddar garlic drop biscuits and adding 1/2 teaspoon garlic powder.
Add a handful of kernels of fresh corn to the biscuits after adding the
Replace 1/4 cup of the buttermilk with gluten free ranch dressing
1 ½ cups (210 g) gluten free pastry flour blend
¾ teaspoon xanthan gum, (omit if your gluten free pastry flour blend
¾ cup (98 g) coarsely-ground yellow cornmeal
2 teaspoons baking powder
1 teaspoon kosher salt
6 tablespoons (84 g) unsalted butter, roughly chopped and chilled
4 ounces Asiago cheese, grated
1 cup (8 fluid ounces) buttermilk, chilled
Instructions
Preheat your oven to 400°F. Line a rimmed baking sheet with unbleached.
parchment paper and set it aside.
In a large bowl, place the flour, xanthan gum, cornmeal, baking powder, and.
salt, and whisk to combine well.
Add the chopped butter to the flour mixture, and toss to coat. Flatten each.
piece of butter between your floured thumb and forefinger.
Add the grated cheese and mix to combine.
Create a well in the center of the flour mixture, and add the buttermilk. Mix.
with a large spoon or spatula until the dough comes together.
Using a large, spring-loaded ice cream scoop or two large spoons, scoop about.
placing the pieces about 2 inches apart from one another.
Dust each piece of dough with a thin layer of extra flour. This will help.
keep the biscuits from “leaking” butter in the oven as they bake.
Place the baking sheet in the freezer to chill the dough until firm (about 10.
Notes
* Place the baking sheet in the center of the preheated oven and bake until the
biscuits are puffed and golden brown around the edges (about 15 minutes).
* Serve warm or at room temperature.
About chilling the dough.
The dough can also be frozen solid, placed in a freezer-safe bag and frozen for
up to 2 months. When ready to bake, place back on a baking sheet, and bake from
You may need to add a couple of minutes of baking time when baking from frozen.
Nutrition information is automatically calculated, so should only be used as an