So remember that homemade lentil soup I posted a few days ago? While the soup is quite delicious on its own, I wanted to have some sort of bread to accompany it. I came across a recipe for gluten-free drop biscuits, and since I just bought gluten-free flour from Trader Joe’s, I figured it would be the perfect recipe to put the flour to the test.
The key to making these gluten-free drop biscuits is to not leave them in the oven too long, or they will become too hard and chewy. These biscuits are also dairy-free, so if you are vegan you can enjoy these as well! Of course, I ended up slathering butter all over them, because what’s a good gluten-free biscuit without a little butter?
Whether you choose to use this biscuits as a soup dipping vehicle or just enjoy them with some honey, they are a definite must-make.
Gluten-Free Drop Biscuits (adapted from this recipe)
4 cups Trader Joe’s gluten-free flour (or gluten-free flour of your choice)
6 ¼ tsp baking powder
1 ¼ baking soda
1 tsp salt
2 cups almond milk
2 tbsp canola oil (melted coconut oil would work too)
1 tbsp water
Preheat your oven to 425F. Add all your dry ingredients to a bowl and mix well. Add your almond milk, water and oil to the dry mixture and beat until blended.
Place spoonfuls of biscuit dough on a greased cooking sheet and pop into the oven.
Bake for 12-15 minutes (likely closer to 12) until lightly browned. Place on a plate to cool and then enjoy with butter or your other favorite spread.