Gluten Free Drop Biscuits

I can't find the website where I found the recipe-when I find my notebook of sites to check out/starred, I'll update this entry. These rolls are dairy free, egg free, soy free, nut free & seed free. So basically allergy free. These stuck out to me because if they were good, then I could make them again & freeze them. And they were pretty good. I had to go on a hunt for the different flours and they didn't brown up, but then the recipe said they wouldn't.

Gluten Free Drop Biscuits (9-10 biscuits):

1/2 c millet flour
1/2 c sorghum flour
1/2 c potato starch
1/4 c cornstarch
1 tsp xanthan gum
1 tsp cream of tartar
2 tbsp sugar
3/4 tsp baking soda
1/2 tsp sea salt
1/4 c oil
1 egg (or 1 egg replacement)
3/4 c unsweetened milk replacement

Heat oven to 400. Prepare a light colored cookie sheet by either greasing it or covering with with parchment paper. Combine dry ingredients (through salt) in bowl. In larger bowl, combine oil, egg replacer mixture & milk. Add dry ingredients and beat with mixer for 25-30 seconds, scraping down sides & beat for another 10 seconds or so, just until everything is combined. Don't overmix or biscuits won't be fluffy.

Spray a large cookie or ice cream scoop or large spoon with cookie spray. Scoop & drop the dough onto prepared baking sheet. Bake at 400 for about 12-14 min.

Note: When baking without dairy or eggs, it is sometimes hard to determine when the product is done because it doesn't brown the same. These biscuits will brown a little. They are usually done when the bottom of the biscuit is lightly browned, but no more than 14 min, unless the biscuits are big.




Enjoy!...