Gluten-Free Drop Biscuits are incredibly easy to make and tasty with butter, jam, plain or with sausage and gravy. I was in the grocery store and found some packet gluten-free white gravy. I got very excited about the thought of having biscuits and gravy again. Easily. But the challenge was making a biscuit that could done be quickly and would freeze well. And of course, tasted good.
After living in Georgia for 12 years, I grew very fond of diner biscuits and gravy and grits, love grits. But as you probably know, finding gluten-free biscuits and gravy in a diner is, well, non-existent. I still haven’t found the time to make biscuits and gravy, but I did manage to eat all the biscuits. I froze them and took one out as I wanted one. Defrosted on the counter and microwaved to warm. Smeared butter and drizzled honey all over it. What a great mid-day snack, especially on all these cloudy rainy days we’ve been having in Colorado. The warm honey reminds me of sunshine.
- 2 ½ cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 tablespoon apple cider vinegar
- 1 ½ cups milk
- 6 tablespoons unsalted butter, melted
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt and baking soda.
- Pour vinegar and milk into melted butter and stir once.
- Pour liquid mixture into dry ingredients and stir until well combined.
- Using a soup spoon or small ice cream scoop, drop portions of dough onto prepared pan, about 1 inch apart.
- Bake for 12 minutes until lightly brown on top.
- Serve warm.