Gluten Free Drop Biscuits
As a mom I know that a fast recipe is a godsend on a busy morning. I have made this recipe hundreds of times, and for hungry kids it is a crowd pleaser – gluten eaters included! I am a firm believer in keeping my ingredient list to a minimum for recipes that I want in a flash. So here’s one of them….
Prep Time: 15 min. Cook Time: 10 min. Servings: 20 (2 tbsp. of dough per biscuit)
Ingredients
- 2 cups of flour (we use gluten-free Antimo Caputo flour but pick what works for you!)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp sugar
- 1/2 cup butter OR tallow (see “additional thoughts” at the bottom for more info on this)
- 1 1/2 cup milk
Directions
Step One
Begin by preheating your oven to 400 degrees. Grab a large mixing bowl. Add flour, baking powder, baking soda, salt, sugar to a bowl and mix.
Step Two
Next, take your butter or tallow and chop it into pieces if needed. Butter at room temperature or a bit cold is okay, just know that if it’s very cold it will have little chunks of lovely melted butter in the biscuit, so either way people should be happy. If you are using tallow, it should be at room temperature and quite malleable. Finally, add in your butter or tallow and mix until you have a thick batter that isn’t necessarily smooth like pancake batter. It can be a bit chunky due to the butter or tallow, but do make sure it’s thoroughly mixed.
Step Three
Prepare a cookie sheet. I use a large cookie sheet, 21×15, covered in parchment paper. This recipe makes about twenty biscuits. Next, place a spoonful of the batter on the cookie sheet based on the size of biscuit you like. I usually make 20 biscuits using a two tablespoon scoop. Place in oven and set a timer for ten minutes. Keep an eye on them because they cook fast! Perhaps scoop one up to check the bottom of the biscuit to make sure it’s not burning, as every oven is different.
Notes
If you are interested in using tallow, check out my biscuits and gravy recipe to learn more about the texture and flavor of tallow biscuits!
Gluten Free Drop Biscuits
Ingredients
- 2 cups of flour we use gluten-free Antimo Caputo flour but pick what works for you!
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp sugar
- 1/2 cup butter OR tallow see “additional thoughts” at the bottom for more info on this
- 1 1/2 cup milk
Instructions
- Begin by preheating your oven to 400 degrees. Grab a large mixing bowl. Add flour, baking powder, baking soda, salt, sugar to a bowl and mix.
- Next, take your butter or tallow and chop it into pieces if needed. Butter at room temperature or a bit cold is okay, just know that if it’s very cold it will have little chunks of lovely melted butter in the biscuit, so either way people should be happy. If you are using tallow, it should be at room temperature and quite malleable. Finally, add in your butter or tallow and mix until you have a thick batter that isn’t necessarily smooth like pancake batter. It can be a bit chunky due to the butter or tallow, but do make sure it’s thoroughly mixed.
- Prepare a cookie sheet. I use a large cookie sheet, 21×15, covered in parchment paper. This recipe makes about twenty biscuits. Next, place a spoonful of the batter on the cookie sheet based on the size of biscuit you like. I usually make 20 biscuits using a two tablespoon scoop. Place in oven and set a timer for ten minutes. Keep an eye on them because they cook fast! Perhaps scoop one up to be certain the bottom is not burning as every oven is different.
Notes
