I’ve had a drop biscuit recipe that I’ve continually played with over the last couple of years with varying degrees of success. If one of the kids likes the recipe on a given day, it’s been a guarantee that the other won’t. Today changed that! All 5 members of our family thoroughly enjoyed these biscuits this morning. Two of us had them topped with GF chicken a la king (another inspired recipe I’d thrown together yesterday…took me right back to my own childhood!), one had melted cheese, one had Canadian bacon and cheese, and the baby just devoured hers topped with a little melted coconut oil.
This will now be our go-to biscuit recipe for the foreseeable future. All the flours I used for this are Bob’s Red Mill, with the exception of the corn starch, noted below.
3/4 cup brown rice flour
1/4 cup sweet white sorghum flour
1/2 cup corn starch (have you tried Rapunzel brand organic? GMO and pesticide free)
1/2 cup potato starch
1 tsp baking powder
1 tsp salt
1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 stick frozen butter
1/2 cup milk
1/2 cup water
1/2 TBL coconut vinegar (or other vinegar of choice)
1 small egg
Pre-heat your oven to 350. Mix dry ingredients well. Then grate your frozen butter directly into the flour mixture. I like to get in there with my hand and really rub the grated butter into the flour mixture very well. Beat your egg, and combine it with other liquid ingredients. Then stir the wet ingredients into the dry. Mix well. Using a larger sized serving spoon, drop spoonfuls of the batter onto your prepared baking sheet (have I mentioned I love my silpat?!). I normally get 8 nice sized biscuits out of this recipe. Bake for about 15 minutes at 350. I then turn the oven to broil for an additional 2 minutes just to brown the tops a bit better.