A happy accident a few weeks ago led to yet another change in my gluten free drop biscuits recipe. I ran out of soy flour and added an additional 1/2 c. of cornstarch to make up for the shortfall. The result. . . fluffy, tender biscuits that I would put up against anyone’s gluten filled biscuit.

These biscuits freeze really well too. I usually make a batch on Saturday morning, cook 6 for our breakfast and then freeze the remaining 10 biscuits in two pans. These pans eventually find their way into our oven during the week. Just bake for 30 minutes while you get dressed, and breakfast is done.

If drop biscuits are not quite your thing, then you need to try my recipe for cut-out biscuits. It’s included in my e-book, The Gluten Free Survival Guide.

Light and Fluffy Gluten Free Biscuits
(Yield: 16 large biscuits)

1 1/2 c. brown rice flour
2 c. corn starch*
1/2 c. soy flour or sorghum flour
2 tsp. baking powder
2 tsp. salt
1 1/2 tsp. baking soda
2 tsp. xanthan gum

1 stick of butter* (chilled in the freezer)
1 1/4 c. soy milk*
1 1/4 c. water
1 Tbsp. cider vinegar*
1 egg, beaten (or the equivalent amount of your favorite egg replacement)

1. Preheat your oven to 350 degrees.

2. In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.

3. Grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.

4. Add the soy milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are combined.

5. Using a large spoon, drop the dough onto a greased pan to make 16 biscuits. Cook at 350 degrees for 15 minutes or until golden brown.

Cook’s Notes:

1. If you’re not vegan or dairy free, feel free to use 1 c. buttermilk in place of the soy milk and vinegar. If you’re allergic to soy, try using your usual milk substitute and keep the vinegar in the recipe.

2. You may substitute potato starch or tapioca flour for the cornstarch.

3. 1 stick of butter = 8 Tbsp. = 1/2 c. = 1/4 lb. = 115 grams

4. Earth Balance Buttery Sticks should work if you need this to be casein free. I just checked their website and the sticks are gluten and dairy free.

5. Thanks to Kate at Gluten Free Gobsmacked for the tip on grating the butter. It was a lot of fun and decreased my prep time by quite a bit.

Related Posts:

• Gluten Free Waffles
• Breakfast on a Budget – Cream of Corn Cereal
• Eggnog French Toast
• Fresh Blueberry Scones – Gluten Free, Casein Free
• Minty Purple Peach Smoothie

I can’t think of many things better than realizing that your recipe for Garlic & Cheese Biscuits is not quite right. Why? Because then you get to make Garlic & Cheese Biscuits for supper two nights in a row!

These biscuits are based on my Drop Biscuits recipe and use my gluten free flour mix. If you’d like to make this casein free, just use vegetable shortening rather than butter, Follow Your Heart soy cheese, and vegan buttermilk (see below).

Gluten Free Garlic & Cheese Biscuits

2 c. of my gluten free flour mix
1 tsp. baking powder
1 tsp. salt
3/4 tsp. baking soda
1/2 tsp. xanthum gum
2 tsp. garlic powder
6 Tbsp. butter, shortening, or margarine
1 c. sharp cheddar cheese
1 1/4 c. buttermilk
1 egg, beaten

1. Preheat your oven to 350 degrees.

2. In a large mixing bowl thoroughly combine the flour mix, baking powder, salt, baking soda, and xanthan gum and garlic powder.

3. Cut the butter, margarine, or shortening into the flour. (See the drop biscuit recipefor additional instructions, if needed.)

4. Stir in the cheese. Add the buttermilk and beaten egg to the flour and stir until the dry and liquid ingredients are combined.

5. Using a spoon, drop the dough onto a greased pan to make 12 biscuits. Cook at 350 degrees for 15 minutes.

(Vegan Substitution: Replace the buttermilk with 1 Tbsp. cider vinegar plus enough soy milk to equal one cup.)

Related Posts:

• Light and Fluffy Gluten Free Biscuits