November 16, 2009
Gluten-Free Drop Biscuits Revisited
My family of guys likes having bread with a meal. Not always, but often, and it goes well with the soups and stews I make during the colder months. I usually rotate between a few recipes, and these biscuits are a favorite. I can remember years ago making drop biscuits from Bisquick. They were quick and easy and we liked them, but they weren’t great. These biscuits take a little more time since I don’t have a mix, but not much more, and they are so much better!
They are not your typical flaky, buttery biscuits, but they are wonderful. They have a delightfully soft texture. My family loves them, and they didn’t notice any difference when I made this change. I haven’t tried this recipe with other flours. I think it would work, but it is the sorghum that makes them nice and soft.
Gluten-Free Drop Biscuits
- 1 c. sorghum flour
- 1/2 c. potato starch
- 1/4 c. tapioca starch
- 1 tsp. xanthan
- 1 tsp. cream of tartar
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 2 Tb. sugar
- 1/4 c. butter, softened (or vegetable oil)
- 1 large egg
- 3/4 c. milk (sub. should work)
Combine the dry ingredients in a small bowl. In your mixer bowl, combine the butter, egg and milk. Add the dry ingredients and beat on high about 30 seconds. Scrape down the sides and make sure it is mixed well.
Spray an ice cream scoop with cooking spray and drop the dough by scoopfuls onto a sprayed cookie sheet. Bake at 400 degrees about 12 minutes until golden brown. Makes about 10 biscuits.
View Printable Recipe
This recipe is linked to Slightly Indulgent Mondays at Simply Sugar & Gluten Free.
Labels: bread recipes
Thanks for linking to Slightly Indulgent Mondays!
Thanks so much for a great recipe, and a great site.
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