Light and Fluffy Drop Biscuits

Recipe adapted from Gluten Free Cooking School

Talk about something worth writing home about! Go on...get your pad and pencil, or break out your fancy stationary...it is well worth it! We'll wait....

Alright...I can't lie...I've been looking forward to trying these. I have spent quite a bit of time looking over various recipes for drop biscuits. Having tried a few others, I will say that, without a doubt, this is the best recipe I have found. I am looking forward to using this versatile recipe to try a lot of different things. Have no fear...I'll share my successes (and my failures...just so you don't have to!)

INGREDIENTS:

- 1 1/2 c. brown rice flour (I did not have any brown rice flour left, so I used 1 cup of white rice flour and 1/2 cup of sweet rice flour. It worked really well!)

- 2 c. corn starch

- 1/2 c. sorghum flour (this is the trick to making these light and fluffy! I have made drop biscuits with other recipes that turn out much more dense. These are a WONDERFUL change.)

- 2 tsp. baking powder

- 2 tsp. salt

- 1 1/2 tsp. baking soda

- 2 tsp. xanthan gum

- 1 stick of butter (chilled in freezer)

- 1 c. milk (can use soy if you cannot use dairy, but I used 2% cow)

- 1 T cider vinegar (if you want, omit the milk and cider vinegar and substitute 1 cup buttermilk. This will serve the same role!)

- 1 c. water

- 1 egg, beaten

DIRECTIONS:

- Preheat oven to 350 degrees

- In a large mixing bowl, combine first seven ingredients (flours through xanthan gum)

- Grate the butter into the flour mix using the small-holed side of a box grater

- Mix the butter into the flour mix so that there are no large balls of grated butter

- Add the milk, cider vinegar, water, and egg to flour mix and stir until combined (How easy is this recipe?! I know..I'm excited too!)

- Drop the dough onto a greased cookie sheet and bake for 15 minutes or until the tops start to turn golden brown

(The original recipe says that this will make 16 biscuits; however, mine made about 22. It totally depends on how big of biscuits you want!)

I could not be more pleased with how these biscuits turned out. Tonight I served them with Cowboy Beans (don't worry...that recipe is coming to you directly after this one). The meal was so good that it really kind of hurt *GRIN* Sam and I are still moving slowly around the house (if we're moving at all)!

I will definitely be using these for biscuits and gravy and all sorts of other things. Again, the light and fluffy consistency of this bread is FANTASTIC - especially since I am also allergic to yeast and just don't get that very often! Whew!

Another idea is to add garlic and shredded cheese to the dough. Once they are baked, I would brush the tops with butter and sprinkle on some garlic salt. Can we say Red Lobster-like?! I am excited!! It's the little joys in life....

Stay tuned for the Cowboy Beans and...if you're lucky...I'll even share our dessert!