Cooking and Serving: 33 minutes | 10 biscuits
Ingredients
These drop biscuits are scoop-and-bake simple, and on the table in about 30 | If you’ve got a few extra minutes and are really missing Pillsbury Grands!,
Description
Prep Time: 15 minutes | Cook Time: 18 minutes | Total Time: 33 minutes | Servings: 10 biscuits
Ingredients
These drop biscuits are scoop-and-bake simple, and on the table in about 30
If you’ve got a few extra minutes and are really missing Pillsbury Grands!,
Instructions
GLUTEN FREE DROP BISCUITS
Prep Time: 15 minutes mins.
Cook Time: 18 minutes mins.
closeup of 6 small gluten free drop biscuits on a small metal tray with a glass.
container filled with whipped butter.
of 6 small gluten free drop biscuits on a small metal tray with a glass.
container filled with whipped butter.
This simple recipe for gluten free drop biscuits is the secret to getting a.
crispy, buttery side dish on the table in 30 minutes flat! No special equipment.
INGREDIENTS
2 cups (280 g) all purpose gluten free flour blend.
INGREDIENTS
2 cups (280 g) all purpose gluten free flour blend.
Notes
* 1 teaspoon xanthan gum, omit if your blend already contains it
* 1 tablespoon baking powder
* ½ teaspoon baking soda
* ½ teaspoon kosher salt
* 1 tablespoon (12 g) granulated sugar
* 8 tablespoons (112 g) unsalted butter, chilled
* 1 cup (8 fluid ounces) buttermilk, chilled
* 1 tablespoon (14 g) unsalted butter, melted
* Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
* In a large bowl, whisk together the flour blend, xanthan gum, baking powder,
baking soda, salt, and sugar.
* Grate the cold butter using a standard box grater. Chill the butter if starts
to soften from the heat of your hands during grating.
* Add the grated butter to the dry ingredients and toss to coat.
* Create a well in the center, add the buttermilk, and mix just until the dough
* Using a medium ice cream scoop or two spoons, drop mounds of dough about 1½
inches apart on the baking sheet. Don’t pack the dough into the scoop.
* Brush the tops of the biscuits with melted butter for a golden finish.
* Bake for 15–18 minutes, until golden brown and firm. Cool briefly before
I recommend Better Batter’s original blend gluten free flour and Nicole’s Best
multipurpose blend with added xanthan gum. Bob’s Red Mill 1-to-1 Gluten Free
Baking Flour should also work, as long as you add an additional 1/2 teaspoon
xanthan gum to avoid having crumbly biscuits.
Cup4Cup has changed its formula and I no longer recommend it. To make your own
blend, including a blend that is just like the old Cup4Cup, visit my all purpose
gluten free flour blends
page for DIY “mock” recipes.
Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 347mg | Potassium: 37mg | Fiber:
1g | Sugar: 2g | Vitamin A: 354IU | Calcium: 101mg | Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an