Home-style Drop Biscuits (Gluten-Free)

This was my first attempt at gluten free biscuits and they were excellent. I do not follow a gluten free diet but I eat a lot of whole grains and I like to experiment in the kitchen.

I made a half-batch of these, substituting home-ground quinoa flour for the soy and used half corn starch, half tapioca flour. For the egg I used 1 Tbsp ground flax + 3 Tbsp water. I also only used 3/4 cup of soy milk for the liquid instead of 1 1/2 cup total liquid (remember, half batch).

They were very tasty, and this is coming from a person who still eats gluten-containing biscuits. Certainly perfect for my biscuits and gravy for breakfast, using a sunflower seed gravy (try it, it's yummy).

Thank you for the recipe and most importantly thank you for educating your doctors. You go girl!

My biscuits turned out very rubbery. Don't quite know what I did wrong. I think the recipe needed about twice the butter.

Please do not encourage people to use buttermilk or eggs as it is bad for people. This cows milk is temporarily for her beloved calf. It is not normal to expect and animal to loose her baby then suckle you her whole life. All milk has puss in it from this. In the egg factory hundreds of male baby chicks are ground up alive because the egg industry does not want them. The eggs clog the heart arteries and valves and are not good for the pancreas. Go vegan.

I believe adding the chilled butter was key to making these biscuits. They were great!! I didn't change a thing. Only basted them with salted butter. Delicious!!

Will these biscuits work without the xanthan gum? That and guar gum can upset the guts of some sensitive people.  Thanks. 

And re: the vegan trolling above, it's kind of ungrateful to post that on someone's nice recipe.. and please don't spread falsehoods about nutrition. We can support the humane, small farms that give their chickens space to run, and we can avoid commercial operations, and protest cruelty, without giving up food our ancestors thrived on. Good eggs do not "clog your heart"--they are a perfect nutrient dense food. Dairy products are tolerated better by some than others but (raw or cultured) have been eaten to great benefit by entire peoples for thousands of years. ("Land of milk and honey" did not mean soy milk.) Veganism is a modern experiment with lovely intentions but no longitudinal data. We do know from WAPF that unfermented soy is associated with de-mineralization and thyroid problems, so please take good care with substitute foods!

thanks so much will try I miss my Southern Biscuits, too Can I substitute almond milk? 

9 hours ago, LJean said:

thanks so much will try I miss my Southern Biscuits, too Can I substitute almond milk? 

Just follow your family biscuit recipe and use a gluten-free blend like Pamela’s or King Arthur (there are plenty of gluten-free flours to choose from).  Use a bit less flour when measuring and you can always add more in later if the dough is too sticky.  Use milk/buttermilk if does not bother you.  I prefer butter or lard over shortening.  Roll and cut or do drop biscuits.  

The recipes above kind of date back before gluten-free flour blends were available.  Thankfully those days are over!