Perfect GF Drop Biscuits
These soft biscuits are super tasty and super easy. They make a great base for biscuits and gravy, or a simple strawberry shortcake. I like them any number of ways, topped with butter, honey, or jam, or even plain while they’re still warm from the oven.
2 cups gluten-free flour blend
1 teaspoon xanthan gum
1 tablespoon baking powder
2 teaspoons sugar
1/4 teaspoon salt
1/2 cup melted butter or margarine
1 cup milk, at room temperature
Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, combine flour, baking powder, sugar, and salt. Stir in melted butter and milk just until moistened. Drop batter on a lightly greased sheet by the tablespoon.
Bake until golden around the edges, about 10–12 minutes.
These can be rolled and cut for a more traditional biscuit; just make sure to reserve some of the flour blend to use for rolling. That way, you can make sure that the biscuits don’t get dry from adding in too much flour.
For biscuits of the buttermilk variety, add 1 tablespoon lemon juice or apple cider vinegar to the milk and let sit about five minutes, until the milk begins to curdle.