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Drop Biscuits Recipe

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This recipe for Drop Biscuits is from Gluten Free Secrets from the Courtyard, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ¾ cups all purpose gluten free flour blend
¾ teaspoon xanthan gum omit if your blend already contains it
¼ cup cornstarch (or try potato starch or arrowroot)
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
2 teaspoons granulated sugar
8 tablespoons unsalted butter cut into a 1/4-inch dice or grated and chilled
1 cup buttermilk chilled
1 tablespoon unsalted butter melted
Directions:
Directions:
Preheat your oven to 425°F.
Line a large rimmed baking sheet with unbleached parchment paper and set it aside.

In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well. Add the diced or grated and chilled butter, and mix to combine.

Create a well in the center of the dry ingredients, add the buttermilk and mix until just combined.
Drop the batter by the quarter cup using two large spoons or a 2-inch ice cream scoop about 1 1/2-inches apart on the prepared baking sheet.

Press the mounds of dough down gently to flatten the tops, and brush lightly with the melted butter.

Place the baking sheet in the center of the preheated oven and bake until lightly golden brown all over (about 15 minutes).

Remove from the oven and allow to set briefly before serving.
Number Of Servings:
Number Of Servings:
10

 

 

 

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