Gluten-Free Drop Biscuits
Light as a feather, tender, rich with flavor. These simple Gluten-Free Drop Biscuits will free you from the gummy centers and hockey pucks that make some shriek at the thought of gluten-free baked goods.
So simple to put together, you can have these babies on the table (and the mixing bowl in the dishwasher) in under half an hour. You all in? I am!
Ya’ll enjoy these!
- 2 ½ cups all-purpose gluten-free flour blend without gum (See link to Gig’s Everyday Gluten-Free All-Purpose Flour Blend (Gum-Free) in recipe notes below.)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 6 tablespoons fat, melted (For dairy-free use butter substitute; if you eat dairy, use real butter if you prefer.)
- 1 Tablespoon apple cider vinegar (or white vinegar)
- ¾ cup milk (dairy- or plant-based will work)
- Preheat oven to 425F.
- Line cookie sheet with parchment.(You will have 2 pans of biscuits.)
- Combine dry ingredients in mixing bowl; whisk to blend.
- Pour vinegar and milk into melted butter. Stir once.
- Pour liquid mixture into dry ingredients. Stir until no dry ingredients remain.
- Using a spoon or small ice cream scoop, drop portions of dough (about 2 measuring Tablespoons each) onto prepared pan, about 1 inch apart.
- Bake 12 minutes.
- Serve warm and enjoy!
Thought you’d like to know…
- You can find Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free) here.
- For the fat, coconut oil doesn’t yield an excellent finished product. Of course, that doesn’t mean you can’t use it. Just wanted to let you know I wasn’t happy with the results. ;)
- I use unsweetened coconut milk (carton type, not canned).
- I really like the “scoop” approach to placing dough on the pan for this recipe. I use a mini ice cream scoop. It yields a nice rounded biscuit, as they do not spread. The baked beauties can hold their own perched on the edge of a dinner plate next to a rustic weeknight meal, but can be right at home alongside lemon curd, whipped cream or jam (try my 1-ingredient Naked Berry Bread Spread!) on a pretty china plate for afternoon tea. (You are treating yourself to afternoon tea, aren’t you?) Versatile. I love that in a recipe. However, IF you prefer a “flatter” biscuit, no problem. Scoop out the dough as directed in the recipe, but space the mounds about 2 inches apart. Then, before you pop them in the oven, gently flatten them slightly with your fingertips (or use the flat bottom of a glass or measuring cup). Either way, they bake up tender and delish. The baking time is about the same for flat biscuits, so check them at 12 minutes. I’ve included some pics below for the visual folks. ;)