My heart longs for fresh rolls, light biscuits, gooey cinnamon rolls, and moist quick breads. I love the process in making them and I love the process of eating them. My family gets really excited when they see a basket of cheesy rolls on the table at dinnertime. Bread, oh sweet bread. It really is the perfect compliment to any meal. Doesn’t it feel good to sink your teeth into a big slice of warm banana bread, slathered with butter?
One thing I love about these gluten free drop biscuits…they are so easy! They mix together in minutes and bake up in no time. They are perfect served with butter and jam at breakfast. You can even mix in some shredded cheddar cheese and herbs for a savory biscuit, enjoyed alongside a nice bowl of pasta (gluten free, of course). They may not be the biscuits out of a can, but who would want those when you can have these babies!
gluten free drop biscuits
makes 12-14 biscuits
- 1 cup brown rice flour
- 1 cup corn starch
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1 cup milk
- 1 teaspoon apple cider vinegar
- 2 egg whites
- 2 tablespoons plain Greek yogurt
- 4 tablespoons butter, melted
Recipe adapted from Gluten Freeville
I made these last night and they were just what I wanted–quick, easy and delicious! They were so light and fluffy! I took your suggestion and added a little dried thyme (the main seasoning in the soup we were having with th biscuits) and some cheddar cheese and they were wonderful. This will definitely be one of my regular go-to recipes! 🙂
This comment makes me so happy! Love that you enjoyed them even more that you made them extra yummy!
Is there anything I can substitute for the corn starch? I have a strange illness and can't have this ingredient. THANK YOU <3
I've read that you can use tapioca starch interchangeably for cornstarch, but I've never tried it personally. I usually have cornstarch, so I have used it in place of tapioca starch and it has worked well. 🙂 potato starch may be another issue, but you may have to adjust the amount.
Arrowroot powder is a good substitute for cornstarch.
Hi sarah ,made your choc cupcakes they where so yummy. I just noticed your vannila cupcakes can you post or email the recipe Thank you so much LIsa.
Hi Sarah, I substituted the cornstarch with tapioca flour/starch and the eggs with egg re- placer and these biscuits turned out great and super taste. I have uses egg re-placer in most of your recipes that call for eggs and it has turned out every time. Thank-you so much for sharing your recipes. When I learned that my daughter had allergies to wheat, gluten, eggs, flax, almonds, cashews, and peas, I felt overwhelmed. I love to bake and she loves baked goods. I did a lot of research and tried several fail recipes. I gave your recipes a try and was so surprised how great tasting and the texture was in your baked goods. Texture to me was so important. We have been blessed by your recipes. 🙂
Debbie, I am so glad to hear you are having success with my recipes by making your substitutions! My next goal is to make a gluten/dairy/egg free biscuit 🙂
Hi Sarah, I want to make the drop biscuits or the dinner rolls for my grandson who has allergies to gluten, dairy and soy. What can I use in place of the greek yogurt? I will use coconut oil in place of the butter. Thank you.
You can try a dairy free plain (unsweetened) yogurt, such as coconut milk yogurt or almond milk yogurt.
QUESTION: Can these be made & added to boiling stock for DUMPLINGS?
I think they would work great for that! Just make sure the batter isn't too thin. Start with 3/4 cup milk and add more if needed. This will help keep their shape when you add them to the soup.
I've made these twice, and both times the dough is really runny. Any advice?
I'm not sure what's causing them to be runny. It might be the consistency of the Greek yogurt you are using. If it's a bit thinner, try using only 3/4 cup milk with the yogurt. See if that helps