x
Looking for something specific?
Rich, savory, cheesey - a few words that come to mind when describing these biscuits. A savory gluten free drop biscuit, this recipe is easy to make, and produces fluffy delicious biscuits. Enjoy them with eggs in a breakfast sandwich, with fried chicken for dinner, or however else you like your biscuits. They will fit in to any meal!
Breakfast isn't complete in my household without a bread of some sort: either a biscuit, a roll, or toast. This drop biscuit recipe is the first gluten free biscuit recipe that I really liked. They do not have the layers of a "typical" American biscuit, but they do have a rich butteriness to them, courtesy of the cheese and Pamella's Baking Mix.
And the best part: these biscuits are not fussy. You just drop the batter on your baking pan, and they come out wonderfully every time.
With gluten free baking, so much depends on the flour mix you use. Yes, you can sub out different gluten free flour mixes, but it makes a big difference on the finished product. This one will come out "the best" with Pamella's Pancake & Baking mix. This baking mix includes rice flour, cultured buttermilk, and almond meal, which gives a richness to baked goods. There is also baking powder and xanthum gum, but I still always add more rising and binding agents to recipes made with this mix.
I am still on a mission to find the perfect flour mix of my own, but it is a long road of trial and error. The delicious doughiness that the starches and xanthum gum of premade mixes add is hard to replicate, or replace with healthier alternatives. You can read about what gluten free flours I use and why here.
This recipe calls for garlic. I personally consider this to be part of the savory deliciousness of these biscuits. I also happen to be completely in love with garlic.
If you are not a garlic lover, reduce the amount of garlic in this recipe by half. Or omit it entirely - your gluten free drop biscuits will still taste great!
More recently, I have fallen in love with another biscuit recipe, made with sourdough discard. It is very different - less buttery, and more tangy, as you would expect from sourdough. You can find the recipe for the gluten free sourdough biscuits here.
(1) Preheat your oven to 450 degrees Fahrenheit. If you are using a cast iron baking sheet, put it in the oven to preheat as well. Put your butter in the freezer to get cold.
(2) Mix together the dry ingredients: the baking mix, baking powder, garlic, and salt.
(3) Cut your cold butter into the dry ingredients. I find that grating the butter with a cheese grater and then mixing it in is a wonderful way to speed up the process.
(4) Once your butter is incorporated into your flour mix, add the shredded cheddar cheese, and incorporate it as well.
(5) Whisk your egg and add to the flour, butter, and cheese mixture.
(6) Add your milk slowly, until the dough comes together. Do not add too much liquid! You want the dough to be soft, but not spread out too much when baking.
(7) Drop your biscuits on to your baking sheet, with about an inch between each of them. Bake for 9-10 minutes, until golden brown. This recipe should make about 12 biscuits.
