Gluten Free Drop Biscuits
- Serves
- About 16 biscuits
This recipe is adapted from the King Arthur Flour web site.
Ingredients
- 100 gram Gluten Free Grain Blend (We used King Arthur's Ancient Grains Blend)
- 100 gram Cornmeal
- 115g gram Gluten Free Flour
- 1 teaspoon Xanthan Gum
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 115 gram Butter
- 170 gram Buttermilk
- 80 gram Maple Syrup, Grade A
- 1 Large Egg
- 1/4 cup Large granule sugar, such as demerara.
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Directions
- Step 1
Heat oven to 425° F. Line two baking sheets with parchment paper.
- Step 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.
- Step 3
Whisk together wet ingredients.Keep chilled in refrigerator until dry ingredients are cold. Stir wet bowl into dry bowl just until combined.
- Step 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.
- Step 5
Sprinkle the top of each biscuit with the large granule sugar.
- Step 6
Bake about 15 minutes, rotating pans halfway through cooking process. Remove when golden brown.