Gluten-Free Drop Biscuits
These gluten-free drop biscuits are fluffy, buttery, and SO easy to make! Each fluffy biscuit is comforting right out of the oven with just a bit of butter, jam or honey! They are made in one bowl, require only pantry staples, and are ready to go in the oven in 5 minutes.
Ingredients
- 130 grams tapioca flour
- 120 grams almond flour
- 150 grams dairy free butter
- 2 eggs reserve about 1-2 tablespoon of the whisked eggs for brushing on top the biscuits
- 1 teaspoon vinegar
- 1 tablespoon sugar
- 1.5 teaspoon baking powder
- ¾ teaspoon xanthan gum
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350.
- First, add your dry ingredients to a bowl and mix well.
- Next, add in the butter and using a fork or pastry blender, work the butter into the dry ingredients until a pea sized crumb has come together.
- In a separate small bowl, add your eggs and vinegar together and whisk.
- Pour in the egg mixture to the other ingredients, reserving about 2 tablespoon of the mixture to brush on top of the biscuits later.
- Stir the egg mixture into the dry ingredients until well mixed and the dough has come together.
- Line a cookie sheet with parchment paper, and using a big cookie scoop (3 tbsp), scoop the dough out on the cookie sheet.
- Using the reserved egg mixture, brush on a bit of egg wash to the top of each biscuit.
- Bake for 12 minutes, rotating the pan at the halfway point to ensure even baking of all biscuits.