Recipes
Amazing gluten-free drop biscuits
By: Ariel Marin
These drop biscuits are my husbands favorite! They are great with jam or sausage gravy for breakfast or you can add cheddar and garlic for dinner time. I tried leaving out the xanthan gum once but they didn't work at all!
Details
- Prep Time:
20 min - Cook Time:
15 min - Ready In:
35 min
Servings: 1 dozen
Dry ingredients:- 1 cup brown rice flour
- 1 cup corn starch (Maybe potato starch would work if you can't have corn)
- 4 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1/2 teaspoon baking soda
Wet ingredients:- 1 cup skim milk with tsp vinegar
- 2 egg whites
- 4-5 Tablespoons butter, melted
- 1 cup skim milk with tsp vinegar
- 2 egg whites
- 4-5 Tablespoons butter, melted
Directions
- Preheat oven to 400 degrees F.
- Combine all dry ingredients in a large bowl.
- Allow milk to sit for 5 minutes after you add the vinegar then whisk in the two egg whites.
- Add milk/vinegar/egg mixture to the bowl of dry ingredients and mix with a spoon until there are just a few clumps of flour left unmixed.
- Allow your dough to sit for a few minutes as it will start to thicken, then mix in the melted butter.
- Drop large spoonfuls onto a greased baking sheet (I used a baking stone).
- Bake for 15-18 minutes until they start to turn golden on top. Enjoy!
This is very similar to the garlic rosemary parmesan bisquits I used to make before I was diagnosed with celiac. Thanks for a recipe I can use to make them again!!
Love the sound of these biscuits. What kind of vinegar please? Thanks.