Drop Biscuits Revisited
Recipe type: Bread
Serves: Makes about 10 biscuits
  • 1 cup sorghum flour
  • ½ cup potato starch
  • ¼ cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1 teaspoon cream of tartar
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 Tablespoons sugar
  • ¼ cup butter, softened (or vegetable oil)
  • 1 large egg
  • ¾ cup milk (sub. should work)
  1. Preheat oven to 400°.
  2. Combine the sorghum flour, starches, xanthan gum, cream of tartar, baking soda, salt, and sugar in a small bowl.
  3. In your mixer bowl, combine the butter, egg and milk.
  4. Add the dry ingredients and beat on high about 30 seconds. Scrape down the sides and make sure it is mixed well.
  5. Spray an ice cream scoop with cooking spray and drop the dough by scoopfuls onto a sprayed cookie sheet.
  6. Bake at 400 degrees about 12 minutes until golden brown.
Recipe by Gluten-Free Homemaker at https://glutenfreehomemaker.com/gluten-free-drop-biscuits-revisited/