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
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 Monday, Melt in Your Mouth Monday, Inspire Me Monday, Gluten Free Monday, This Week's Cravings, Make Your Own Monday, Slightly Indulgent Tuesday, Fat Tuesday, Traditional Tuesdays, Allergy Free Wednesday, Healthy 2day Wednesday, Gluten Free Wednesday, What's Cooking Wednesday, Cast Party Wednesday, Real Food WednesdayWednesday Fresh Foods, Full Plate Thursday, Delightfully Inspired Thursday, Frugal Food Thursday, Pennywise Platter Thursday, Gluten Free Friday, Foodie Friday, Fresh Bites Friday, Foodtastic Friday
Oh yum! Now you got me into a biscuit making mood ;)
ReplyDeleteThank you for that ;D
And I'm sure my daughter will like to thank you soon ;)
xoxo
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.
ReplyDeleteCome Back Soon!
Miz Helen
Terrific looking biscuits. I am wheat free and millet has been of interest to me. thanks for sharing these on foodie friday.
ReplyDeletei 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.
ReplyDeletethank 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.
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!
ReplyDeleteOh ya biscuits! I have been missing them! Got your recipe book marked! :) I have it tweeted and pinned to!
ReplyDeleteAny suggestions on subs for flax seed? One of my sons many allergies are flax seeds.
ReplyDeleteChristine - 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!
DeleteMade these today and they were delicious! Thanks for sharing the recipe!
ReplyDeleteI 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?
ReplyDeleteThanks!
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!
Delete