quickbread - Gluten-Free Drop Biscuits

By tinathorn

Ingredients

• 2 1/2 cups all-purpose gluten-free flour blend without gum (See link to Gig’s Everyday Gluten-Free All-Purpose Flour Blend (Gum-Free) in recipe notes below.)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 6 tablespoons fat, melted (For dairy-free use butter substitute; if you eat dairy, use real butter if you prefer.)
• 1 Tablespoon apple cider vinegar (or white vinegar)
• 3/4 cup milk (dairy- or plant-based will work)

Preparation

Step 1

Preheat oven to 425F.

Line cookie sheet with parchment.(You will have 2 pans of biscuits.)

Combine dry ingredients in mixing bowl; whisk to blend.

Pour vinegar and milk into melted butter. Stir once.

Pour liquid mixture into dry ingredients. Stir until no dry ingredients remain.

Using a spoon or small ice cream scoop, drop portions of dough (about 2 measuring Tablespoons each) onto prepared pan, about 1 inch apart.

Bake 12 minutes.