Buttermilk Drop Biscuits can be whipped up in a snap for any meal by using your favorite gluten-free flour, buttermilk and melted butter. I love drop biscuits! You can make them as big or small as you need. They are delicious with a smear of butter, jelly or a drizzle of honey.
This is what happens when you accidently buy buttermilk instead of regular milk. Whoops!! It was bit surprise for cereal the next morning. Why they choose similar colors for milk and buttermilk, I’ll never know. I didn’t want to waste the delicious buttermilk, but it was taking up some valuable real estate in the fridge. Usually with buttermilk, I make fried chicken, but we didn’t pack the fryer. Drop biscuits are always tasty and then I can make biscuits and gravy for breakfast some morning. Yumm!
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar
- ¾ teaspoon salt
- 1 cup buttermilk, chilled
- 8 tablespoons butter, melted and slightly cooled
- Pre-heat oven to 450°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar and salt.
- In a small bowl or liquid measuring cup, stir together buttermilk and butter until the butter forms small clumps.
- Using a rubber spatula, stir buttermilk mixture into the flour mixture until the ingredients are well combined and dough pulls away from the edges of the bowl slightly.
- Scoop out mounds of the dough using a ¼ cup and drop them onto the prepared baking sheet, spacing about 1 ½ inches apart.
- Bake the biscuits until the tops are golden brown and crisp, 14 - 16 minutes.
- Remove from the oven and serve warm.