Gluten Free Drop Biscuits

These biscuits are delicious, easy to make, and can be ready to serve in 20 minutes! They go really well with eggs and bacon for breakfast, soup or chili for lunch, or salad at dinner. I promise that your family/friends will not be able to tell that they are gluten free :)

I do not enjoy using a rolling pin or cookie cutters (takes too long!) so any homemade biscuits in our house are of the DROP variety. This is the perfect basic recipe that can be changed in so many ways to make all different flavor combinations. You can play around by adding in herbs, spices, cheese, bacon, vegetables, etc.

Note: These taste oddly similar to honey wheat bread. I like to split them in half, slather with butter and eat warm right out of the oven!

Makes 8 biscuits:

1 cup sorghum flour

1/2 cup certified gluten free oat flour (I make my own in the food processor using rolled oats)

1/4 cup tapioca starch

1/4 cup butter, softened

1 egg

3/4 cup whole milk

2 Tablespoons sugar

1.5 Tablespoons baking powder

1 teaspoon xanthan gum

1/2 teaspoon sea salt

1. Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper.

2. In a small bowl, use a whisk to combine the sorghum flour, oat flour, tapioca starch, baking powder, sugar, xanthan gum and salt. Mix until just combined. Set aside.

3. Using the paddle attachment of your stand mixer on low, mix the butter, egg and milk. When it starts to come together and combine, turn up the speed and mix on medium to medium-high until it is completely combined. Add in your bowl of dry ingredients and stir until they are just mixed in. Scrape down the sides of the bowl. Turn the speed to high and mix for 30 seconds.

4. Using a large cookie scoop (or a spoon if you don't have one), scoop your dough onto the parchment paper lined baking sheet. I usually get 8 good sized biscuits from this recipe, but it will depend on how large or small you make them.

5. Bake at 400 degrees F for about 14-15 minutes. Watch carefully at the end, and remove from the oven when they look perfectly golden. Serve warm.

Note: These store amazingly well in a zip loc bag on the kitchen counter overnight. Just warm them in a hot oven for a few minutes the next day and they taste just as great! Or if you know you plan to make them first thing in the morning, mix your dry ingredients the night before and leave the (covered) bowl on the counter. In the morning the biscuits will take you just minutes to throw together!