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)

Ingredients:

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

Directions:

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.