Garlic Herb Drop Biscuits
MAKES 16 BISCUITS
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)
1½ teaspoons xanthan gum
2½ teaspoons baking powder
½ teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried basil
½ 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
½ 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 400°F. 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.