Sometimes you just want a flaky, buttery biscuit that tastes just like the ones you get in the South. There’s one problem: you’re allergic to wheat or you’re sensitive to gluten, or you have celiac disease, or you are serving these biscuits to a loved one who has one of these issues and must avoid wheat and/or gluten. Or you’re like me and run a food blog that focuses on gluten free baking, not because you have a problem with wheat or gluten, but because you have several family and friends who do and you don’t want them to miss out on yummy baked goods.
Everyone deserves a good biscuit now and then, don’t you agree?
I am here to satisfy all your biscuit baking needs! Listen up, gluten eaters! You can make a simple swap of regular all-purpose flour for the gluten free all-purpose flour if you wish. So don’t click that little X in the corner; this recipe is for you too! 🙂
I know what you’re thinking…(Yes I do; I read minds now. CREEPY!)
You’re thinking, “But I don’t know how to make biscuits; they’re fussy and the butter needs to be cold, and cutting the butter into the flour sounds like a workout….and I think I will just bake some from a can or buy some in a bag!” STOP RIGHT THERE! I am here to tell you that YES, you can make bisuits from scratch. That it’s really not very hard, and it is so worth the effort. Your kitchen will smell amazing and you will feel so proud and accomplished that you made your very own batch of Cornbread Drop Biscuits!
FYI this was my first time making biscuits, and it wasn’t as scary as I thought. If I can do it, you can do it!
Are you ready to get your biscuit baking on?!
Let’s do this!
The key to any biscuit, gluten FULL (see what I did there?!) or gluten FREE is to have very cold cubes of butter. This makes a huge difference in the flakiness and how everything holds together. I learned this from my test batch. So cut your cold stick of butter into cubes and then stick it back in the fridge to chill until the exact moment you are ready to cut the butter into the flour.
Basically that’s the only trick, cold butter cubes. From there, it’s whisk your dry ingredients together, and cut the butter into the flour, which is a little bit of an arm workout, but that’s never a bad thing, right? Then fold in the wet ingredients into the dry ingredients until a thick, tacky, wet dough forms. Use two spoons to drop 12 portions of the dough onto your baking sheet and bake until perfection.
See, that wasn’t so hard, now was it?
Look at you, you master biscuit baker!
These Gluten Free Cornbread Drop Biscuits are flaky, buttery, earthy from the corn meal, with a hint of garlic. They are so fluffy that you will never know they are gluten free. Now you just can’t wait to bake some biscuits to serve up to your friends or family to impress them. Or keep them all to yourself, I won’t judge. These biscuits are perfect for dipping into soups, smearing with butter, honey, and jams, or simply eating.
Buttery Cornbread Drop Biscuit goodness in 3…2…1
- 1 stick cold, unsalted butter (1/2 cup)
- 1¼ cups all-purpose gluten free flour*
- 1 cup fine yellow corn meal
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 2 eggs
- ¾ cup unsweetened almond milk (can sub cashew milk or dairy milk)
- 2 tablespoons honey
- Preheat oven to 375 degrees Farenheit. Grease a cookie sheet, or line with parchment paper/silpat mat; set aside.
- Cut the stick of butter into small cubes. Place the cubed butter into a dish and place it back in the fridge to keep it very cold until you're ready to use it.
- In a large mixing bowl whisk the dry ingredients together until well combined.
- In a medium mixing bowl whisk the eggs. Whisk the milk and honey into the eggs until well combined; set aside.
- Returning to the bowl of dry ingredients, add the cold cubed butter. Use a pastry cutter or two dinner knives to gently cut the butter into the flour. The butter should be the size of small peas; a few larger chunks are okay.
- Gently fold the wet ingredients into the dry ingredients and mix until just combined. Make sure not to over mix, especially if you are using regular flour; otherwise you will end up with a tough biscuit. The dough should be thick and pretty sticky to the touch.
- Use two large tablespoons to scoop and transfer the dough onto the greased cookie sheet to create 12 large mounds. Space each biscuit about 1 inch apart. Gently use the back of your spoon to push the biscuit down just slightly. You should have 12 large biscuits.
- Bake for 15 to 20 minutes, or until the biscuits have browned and are dry to the touch. Allow to cool for 10 minutes before removing from the baking sheet.
- Store in an airtight container on the counter for 3 to 5 days.
I feel very confident that you can sub the regular all-purpose flour for the gluten free all-purpose flour without any issues. However, I have not tested this, so I cannot guarantee results.
Recipe adapted fromMartha Stewart
Nutrition info is based off of one biscuit.