A protein heavy breakfast - eggs, bacon, and some sort of bread - is a staple in our household. This means that there is a constant demand for biscuits, rolls, or loaves of bread just for breakfast, let alone the occasional lunch or dinner side. This drop biscuit recipe is the first gluten free biscuit recipe 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.

Biscuits (and their cousin, the scone) can be sweet or savory; with a hint of garlic and cheddar cheese these biscuits are solidly in the savory camp. They go wonderfully with a egg-based breakfast, or for dinner with Fried Chicken.

Warning: I absolutely love garlic. If you do not, reduce the amount of garlic in this recipe by half. Or omit it entirely - it will still taste great!

All about the Flour

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 all about my journey with gluten free flours here.

But there was another biscuit...

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.