Have you ever had a hankering for drop biscuits. I used to whip up biscuits for dinner or to have on the weekend as a snack with butter and honey. So, when the craving hit me the other day, I decided to develop a gluten free version. Hope you enjoy them as much as we do.
1 cup Bob’s Red Mill 1 to 1 Baking Flour
1/8 tsp xanthan gum (I use Hodgson Mill)
1/4 tsp salt
1/2 tbsp baking powder
4 tbsp butter
1/2 cup cashew or almond milk
1 1/2 tsp apple cider vinegar
1/2 an egg (just get close to 1/2-don’t stress out about it being exactly half)
Mix dry ingredients (first 4 ingredients on list) together in one bowl. Add butter and mix, working it into the flour with your hands leaving some small chunks.
Whisk wet ingredients (last 3 ingredients on list) in a separate bowl. Pour wet ingredients into dry and mix with wooden spoon just to incorporate.
The dough will be quite sticky which is typical of drop biscuits. With a spoon or your hands drop in mounds on a parchment covered sheet pan and bake at 425° for 20-30 minutes until parts of the biscuit tops are slightly golden. They will not get as golden as a gluten biscuit, however, they taste the same! Enjoy with butter and honey, jam or make an egg sandwich if you’d like. This will make 6-8 depending on the size you create.