Wednesday, September 26, 2012

Drop Biscuits {gluten, dairy and egg-free}

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Biscuits - Oh yeah!  I love biscuits and had missed them for so long.  That's why I'm so happy to share this easy gluten-free biscuit recipe with you.  Back in the day, ya know, before we realized my daughter couldn't eat gluten, dairy or eggs, we used to make biscuits on Sunday mornings with our handy Jiffy All-Purpose Baking Mix.  Even setting aside allergies, I'm so glad we makes these from scratch now since those mixes have ingredients that no one should eat.  Can you say 'partially hydrogenated oil'?  Anyway, these drop biscuits are quite versatile.  They can be enjoyed for breakfast topped with jam, honey or coconut butter.  How about biscuits and sausage with gravy.  They are just perfect at dinnertime alongside a steaming bowl of creamy potato soup.   You could even make a sandwich on one of these.  The possibilities are endless!  And since these are drop biscuits you get to skip the mess and work of rolling out dough.  Just mix, plop, bake and eat.  Give 'em a try.  I think you'll love 'em!

Drop Biscuits {gluten, dairy, egg-free}

1 1/2 cups millet flour (sorghum works too, but millet gives them a wonderfully sweet, light flavor)
1/2 cup potato starch (tapioca starch works too)
1/2 tsp salt
2 tsp baking powder
1 tsp xanthan gum
1/4 cup sugar
1 TBSP ground flaxseed meal
1/3 cup oil
1 - 1 1/4 cup dairy-free milk (I use almond milk)

In a large mixing bowl, whisk together dry ingredients (millet flour, potato starch, salt, baking powder, xanthan gum, sugar and flaxseed).  Add in oil.  Add in 1 cup milk and stir, checking consistency.  If batter is a bit dry or thick, add up to 1/4 cup more milk.  Mix by hand until you have a nice thick (but not too thick) consistency.  Using a large mixing spoon, drop dough onto non-stick baking sheet (or a baking sheet lined with a silicone baking mat).  This yields about 8-9 good sized biscuits.  Bake at 450 for 12-15 minutes.

This recipe is being shared at Better Mom MondayMelt in Your Mouth MondayInspire Me Monday, Gluten Free MondayThis Week's CravingsMake Your Own MondaySlightly Indulgent TuesdayFat TuesdayTraditional TuesdaysAllergy Free WednesdayHealthy 2day WednesdayGluten Free WednesdayWhat's Cooking WednesdayCast Party Wednesday, Real Food WednesdayWednesday Fresh FoodsFull Plate ThursdayDelightfully Inspired ThursdayFrugal Food ThursdayPennywise Platter ThursdayGluten Free FridayFoodie FridayFresh Bites FridayFoodtastic Friday

12 comments:

  1. Oh yum! Now you got me into a biscuit making mood ;)
    Thank you for that ;D
    And I'm sure my daughter will like to thank you soon ;)
    xoxo

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  2. It is that time of the year when those hot biscuits taste really good. Your recipe looks delicious and we will really enjoy it. Enjoy your weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  3. Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

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  4. Terrific looking biscuits. I am wheat free and millet has been of interest to me. thanks for sharing these on foodie friday.

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  5. i agree - scratch made bread products are by far - way, way better than any box mix. And really, they're so simple I don't know WHY anyone would get the scary box stuff.

    thank you for sharing your post with us at the Wednesday Fresh Foods Link Up! I hope we'll see you again this week with more amazing seasonal & real food posts. xo, kristy.

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  6. Looks delicious! I love the suggestion of having these with a bowl of creamy potato soup. That would be so good! Thanks for linking up to Frugal Food Thursday, and come on by and check out my cheap recipes!

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  7. Oh ya biscuits! I have been missing them! Got your recipe book marked! :) I have it tweeted and pinned to!

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  8. Any suggestions on subs for flax seed? One of my sons many allergies are flax seeds.

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    1. Christine - Chia seeds are usually a great substitute for flaxseeds, though I haven't personally tried it. This recipe might work if you left out the flaxseed, but again, I have not tested that. Come back and report results, if you don't mind! Thanks!

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  9. Made these today and they were delicious! Thanks for sharing the recipe!

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  10. I made these tonight and the batter wasn't thick enough. I had to keep adding more flour and starch to get it thick enough to not spread out too much. They turned out too dense and heavy due to all the added flour, but I don't want to give up on this recipe because it tasted good. Can you tell me how thick the batter is supposed to be?

    Thanks!

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    Replies
    1. Im sorry you had trouble with the batter. I wonder how much almond milk you used? I just edited the amount so that it reads "1 cup non-dairy milk" instead of the 1 - 1 1/4. That 1/4 cup would make it too runny. The batter should be a little bit thinner than a traditional drop biscuit batter, but once you plop your spoonful onto your cookie sheet, it should hold it's shape with maybe just a little bit of spreading. This is not a recipe for rolling out the dough and cutting biscuits - it is meant as a drop biscuit only. Hope you give it another try as this is one of my family's favorites!

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