Description
Gluten Free Cornbread Drop Biscuits are buttery, and fluffy, with the perfect amount of earthy corn flavor.
Ingredients
- 1 stick cold, unsalted butter (1/2 cup)
- 1 1/4 cups all-purpose gluten free flour*
- 1 cup fine yellow corn meal
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 eggs
- 3/4 cup unsweetened almond milk (can sub cashew milk or dairy milk)
- 2 tablespoons honey
Instructions
- 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.
Notes
*Although I have found most all-purpose gluten free flour blends to have similar results, I used Cup 4 Cupin this recipe and found it held together really well and made a biscuit that very closely resembles a regular biscuit made with gluten. You can use any other gluten free flour blend you prefer, although I have not tested this recipe with any other flour, so I can’t guarantee results. I do recommend that you avoid flour blends that contain bean flours, because they tend to be grainy.
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
