Make gluten free drop biscuits in just 20 minutes with this easy recipe. These gf drop biscuits are tender and fluffy, and they're always the perfect dinner side.
¾teaspoonxanthan gumomit if your blend already contains it
¼cup(36g)cornstarch(or try potato starch or arrowroot)
1tablespoonbaking powder
¼teaspoonbaking soda
½teaspoonkosher salt
2teaspoons(8g)granulated sugar
8tablespoons(112g)unsalted buttercut into a 1/4-inch dice or grated and chilled
1cup(8fluid ounces)buttermilkchilled
1tablespoon(14g)unsalted buttermelted
Instructions
Preheat your oven to 425°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well. Add the diced or grated and chilled butter, and mix to combine.
Create a well in the center of the dry ingredients, add the buttermilk and mix until just combined.
Working quickly, so the dough doesn’t get warm, drop the batter by the quarter cup using two large spoons or a 2-inch ice cream scoop about 1 1/2-inches apart on the prepared baking sheet. Do not pack the dough into the ice cream scoop.
Press the mounds of dough down gently to flatten the tops, and brush lightly with the melted butter.
Place the baking sheet in the center of the preheated oven and bake until lightly golden brown all over (about 15 minutes). Remove from the oven and allow to set briefly before serving.