Tried this recipe tonight and it was way better than any pre-packaged GF biscuit mix we have tried, which should not be a surprise.
Gluten-Free Drop Biscuits
Author: Gluten Free Gigi
Recipe type: Breads, Breakfast
Cuisine: American
Prep time:
Cook time:
Total time:
Free from: gluten, the top 8 food allergens (US), as well as egg, corn and yeast.
Ingredients
- 2 ½ cups all-purpose gluten-free flour blend without gum (See link to Gig’s Everyday Gluten-Free All-Purpose Flour Blend (Gum-Free) in recipe notes below.)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 6 tablespoons fat, melted (For dairy-free use butter substitute; if you eat dairy, use real butter if you prefer.)
- 1 Tablespoon apple cider vinegar (or white vinegar)
- ¾ cup milk (dairy- or plant-based will work)
Instructions
- Preheat oven to 425F.
- Line cookie sheet with parchment.(You will have 2 pans of biscuits.)
- Combine dry ingredients in mixing bowl; whisk to blend.
- Pour vinegar and milk into melted butter. Stir once.
- Pour liquid mixture into dry ingredients. Stir until no dry ingredients remain.
- Using a spoon or small ice cream scoop, drop portions of dough (about 2 measuring Tablespoons each) onto prepared pan, about 1 inch apart.
- Bake 12 minutes.
- Serve warm and enjoy!
