It seems I can’t just leave a good gluten-free recipe alone. I have to tweak it to see if I can make it better, usually healthier. The way I often do that is by increasing the amount of whole grain slightly and decreasing the starch by an equal amount. I’ve done it with French bread, and French bread rolls. This time I did it with these delightful drop biscuits.
My family of guys likes having bread with a meal. Not always, but often, and it goes well with the soups and stews I make during the colder months. I usually rotate between a few recipes, and these biscuits are a favorite.
They are not your typical flaky, buttery biscuits, but they are wonderful. They have a delightfully soft texture, and my family loves them.
- 1 cup sorghum flour
- 1/2 cup potato starch
- 1/4 cup tapioca 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 (or vegetable oil)
- 1 large egg
- 3/4 cup milk (sub. should work)
- 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 an ice cream scoop with cooking spray and drop the dough by scoopfuls onto a sprayed cookie sheet.
- Bake at 400 degrees about 12 minutes until golden brown.
This recipe is linked to Slightly Indulgent Mondays at Simply Sugar & Gluten Free.