Gluten Free Drop Biscuits
Gluten Free Drop Biscuits, one of our most requested recipes! Soft, fluffy, and buttery, this drop biscuit recipe is easy and very versatile! First, you add your dry ingredients, and then add in the butter. A huge tip to make this process easier and faster is to grate (with a cheese grater) the the butter into the dry ingredients. I use this technique every time I need to to cut butter into a recipe and it is such a huge time and effort saver! Back to the gluten free biscuit recipe; once the butter is mixed into the dry ingredients and you have a nice “sandy” texture, you mix the wet ingredients together and add them into the flour mixture. Last, mix gently and bake. You can make these gluten free biscuits as big or small as you want – just keep an eye on the baking time. Enjoy Josie
Alternate biscuit size baking time suggestions:
- 1 TBS Batter scoop size: 10 mins.
- 1/2 cup batter scoop size: 20 Mins.
- More glute free biscuit recipes
More gluten free biscuit recipes:
2 cups Josie’s Best GF Muffin & More Mix
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
2 TBSP sugar
½ cup cold butter
¾ cup milk
Pre heat oven to 350 & line a cookie sheet with parchment.
Mix the Muffin & More Mix, baking powder, salt, baking soda, and sugar.
Cut in cold butter until the mixture looks “sandy” with only small clumps of butter ** tip use a cheese grater to grate the butter into the dry ingredients it is so much easier!
In a separate bowl, mix milk and eggs well.
Add milk mixture to dry ingredients and mix until just combined.
Scoop batter in ¼ cup portions onto the cookie sheet leaving ample space between – I got about 6 per sheet.
Bake until cooked through and just starting to turn brown on the edges.