Gluten Free Drop Biscuits – a delicious recipe with Cornmeal, Flour, Xanthan Gum, Baking Powder, Salt, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 425u00b0 F. Line two baking sheets with parchment paper.
2
Sift together dry ingredients in a stainless steel mixing bowl. Cut (cold) butter into cubes and work them into the dry ingredients by hand until pea-sized chunks are achieved. Chill in freezer for 15 minutes.
3
Whisk together wet ingredients.Keep chilled in refrigerator until dry ingredients are cold. Stir wet bowl into dry bowl just until combined.
4
Drop heaping tablespoon sized balls of the dough onto the baking sheets, 1 to 2 inches apart. Wet your fingers with cool water and smooth the portioned batter.
5
Sprinkle the top of each biscuit with the large granule sugar.
6
Bake about 15 minutes, rotating pans halfway through cooking process. Remove when golden brown.
777
kcal
Calories
61
g
Fat
55
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 100 grams Gluten Free Grain Blend (We used King Arthur's Ancient Grains Blend), 100 grams Cornmeal, 115g grams Gluten Free Flour, 1 teaspoon Xanthan Gum, and more.
Yes, Gluten Free Drop Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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