BreadFebruary-March 2014

Garlic Herb Drop Biscuits


Garlic Herb Drop Biscuits

Photo by Cara Reed

These biscuits are called “drop” because you spoon the batter (or drop it) onto a baking sheet rather than cutting the dough into circles. They’re easy to whip up and serve with your favorite batch of soup. Make them to your liking. The possibilities for add-ins—herbs and spices—are limited only by your creativity.

⅔ cup brown rice flour
⅔ cup sorghum flour
⅓ cup arrowroot starch
⅓ cup potato starch (not potato flour)
1 teaspoons xanthan gum
2 teaspoons baking powder
teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried basil
teaspoon dried thyme
3 garlic cloves, finely minced
2 tablespoons butter or organic non- hydrogenated shortening, chilled and cubed
2 tablespoons organic non-hydrogenated shortening, chilled and cubed
1 cup buttermilk of choice
cup feta cheese or dairy-free cheese alternative
-Grated cheese or dairy-free cheese alternative, optional, for topping
-Coarse salt, optional, for topping

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together brown rice flour, sorghum flour, arrowroot starch, potato starch, xanthan gum, baking powder, salt, rosemary, basil, thyme and minced garlic.

3. With a pastry blender, fork or your hands, cut butter and shortening into the dry ingredients until mixture resembles a coarse meal.

4. Stir in buttermilk with a wooden spoon until just barely combined. Add feta cheese and stir to combine.

5. Drop dough by the spoonful or use an ice cream scoop and place dough on prepared baking sheet. Top with grated cheese and coarse salt, if desired.

6. Place biscuits in preheated oven and bake 8 to 12 minutes or until lightly browned on top. Serve immediately.

Each serving contains 108 calories, 5g total fat, 3g saturated fat, 0g trans fat, 9mg cholesterol, 194mg sodium, 15g carbohydrate, 1g fiber, 1g sugars, 3g protein, 9Est GL.

Comments (7)

I am brand new with this, yet I think that using the cups to measure and then weighing that kind of flour will give you more information as you will have at your fingertips the weight of that kind of flour (may have to check out the harvest dates,) and the weight that you prefer.We used to sift the flour before measuring. That also akes a difference in the quality of yur product.

Posted by: irene6 | November 24, 2015 8:28 PM    Report this comment

These are not all that great. I used my old (40 year old) recipe and substituted gf Namaste flour blend. used coconut oil solid in place of Crisco and they were better.
Given that gf does not rise as well as wheat flour why would you cut down the amount of Baking Powder in baking powder biscuits?

Posted by: CMS | November 10, 2015 7:29 PM    Report this comment

I second the suggestion to add weight measurements to volume measurements. They are easier for gluten-free bakers. It also allows for doubling a recipe with ease. Digital scales can be had for $25.

Posted by: Arheeve | November 8, 2015 10:35 AM    Report this comment

Dear Pippin, Buttermilk tenderizes the batter and that is missing, as you noted, when you substitute coconut or almond milk. My suggestion is to add half milk and half yogurt (coconut or another milk will work). Add 1 to 2 teaspoons of vinegar to the liquids. I imagine any recipe using buttermilk will already contain baking soda. However, if not, add 1/2 teaspoon baking soda to the dry ingredients.

Happy Baking, Beth

Beth Hillson
Food Editor, Gluten Free & More

Posted by: | November 4, 2015 8:58 PM    Report this comment

Dear Geliza,
At Gluten Free & More, we often debate the issue of listing weight measures and volumetric measures together. But we have so many readers who wish to substitute one flour for another. Unlike wheat flour which is standardized in weight and measure, gluten-free flours are not. The same flour from a different mill or even a different harvest can vary in weight. The same is true for different grinds of the same flour. There are many variables in gluten-free baking, but cup measure is consistent (as long as you scoop and don't pack the flour). Our goal in gluten free baking is to maintain the balance of wet to dry ingredients. It's much more difficult to do that with weight measures. However, once you have a formula you like, I suggest weighing out the ingredients to make it easier each time you prepare that recipe.

Beth Hillson
Food Editor, Gluten Free & More

Posted by: | November 4, 2015 8:52 PM    Report this comment

Most American bakers don't have a scale to use in the kitchen. And they are expensive to acquire. It is far easier and more financially accessible to use volume measures since a set of those can be had for a few dollars. It is also an American baking tradition that goes way back.

I have a question about the buttermilk in this recipe. I am milk intolerant and haven't found a good substitute for buttermilk. I add the lemon juice or vinegar to my almond or coconut milk, but the resulting baked product never has the tenderness nor the tang of real buttermilk. What to do?

Posted by: Pippin Sardo | November 4, 2015 1:22 PM    Report this comment

All your recipes are super but a pain in cups, especially when not used to using them, please could we have the ingredients by weight, much more accurate, thanks.

Posted by: Geliza | November 4, 2015 6:29 AM    Report this comment

New to Gluten Free & More?
Register for Free!

Already Registered?
Log In