These gluten-free drop biscuits are easy to make, taste delicious, and the texture is heavenly. They are soft like a roll but don’t use yeast, so they’re quick to make. They’re great to serve with soup on a cold winter evening!
You can take a little more time to make these look nice by smoothing them with the back of the spoon, or try using an ice cream scoop to drop them onto the cookie sheet. As you can see, mine aren’t the most attractive because I wanted to get them in the oven. No one cared how they looked, but everyone loved the taste and texture. They are not flaky, but they are very soft. Trust me, you’ll love them.
- 3/4 cup sorghum flour
- 1/2 cup tapioca starch
- 1/2 cup corn starch
- 1 teaspoon xanthan gum
- 1 teaspoon cream of tartar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons sugar
- 1/4 cup butter, softened
- 1 large egg
- 3/4 cup milk
- Preheat oven to 400°.
- Combine the sorghum flour, starches, xanthan gum, cream of tartar, baking soda, salt, and sugar in a small bowl.
- In your mixer bowl, combine the butter, egg and milk.
- Add the dry ingredients and beat on high about 30 seconds. Scrape down the sides and make sure it is mixed well.
- Spray a large spoon (serving spoon) with cooking spray and drop the dough by spoonfuls onto a sprayed cookie sheet.
- Bake at 400 degrees for about 12 minutes until golden brown. Brush with melted butter.
For more baked goods recipes (though not necessarily gluten free) visit the Ultimate Recipe Swap at Life as Mom.