Here is the third and last recipe in our gluten free biscuits lesson. Drop biscuits are great because they’re usually a bit quicker to make than biscuits that you cut out. I also personally think they go great with soups, stews and any other hearty meal.
(Note: I updated this recipe on 4/1/12 to add the weight measurements and to correct the leavening amounts. I also changed soymilk to milk – you can use any plain non-dairy (gluten free) milk that you like.)
Light and Fluffy Gluten Free Biscuits
(Yield: 16 large biscuits)
6.5 oz. (1 1/2 c.( brown rice flour
10 oz. (2 c.) corn starch
2.5 oz. (1/2 c.) soy flour or sorghum flour
4 tsp. baking powder
2 tsp. salt
1/2 tsp. baking soda
2 tsp. xanthan gum
4 oz. butter (chilled in the freezer)
10 oz. (1 1/4 c.) milk (non-dairy is fine)
10 oz. (1 1/4 c.) water
1 Tbsp. cider vinegar
1 large egg, beaten (or the equivalent amount of your favorite egg replacement)
1. Preheat your oven to 350 degrees.
2. In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.
3. Grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.
4. Add the soy milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are combined.
5. Using a large spoon, drop the dough onto a greased pan to make 16 biscuits. Cook at 350 degrees for 15 minutes or until golden brown.
Wow, I just made a batch of the drop biscuits and they were amazing!! I followed the weight measurement exactly (a method that I have never before used) and they are wonderfully delicious. Even my teenager, who doesn’t have Celiacs, loved them. Thank you for all the work you have put in to make this dietary journey easier for the rest of us!
I made a modified version of this recipe I used 1/2 cup millet 1/2 cup buckwheat and 1/2 cup gluten free oat flour as a substitution for the 1 and 1/2 cups of brown rice flour and 2 cups of brown rice flour in lieu of cornstarch(which I read online could be subbed 1:1 for corn starch) since I didn’t have any starch of any kind and I’m allergic to corn. I used unsweetened soy milk as my milk and vegan butter instead of regular butter because I’m allergic to casein(milk protein). Everything else was exactly the same as the original recipe. The biscuits turned out amazing, light and tender. So I thought I would mention having used a wider variety of wholegrain flours with success, in case anyone else was interetes in making wholegrain biscuits.
This is by far the best biscuit recipe I have found!
Made the drop biscuits and pancakes tonight and my husband (not gluten free) even loved them!!