Fluffy Wheat-Free Drop Biscuits
Fluffy, light, and a little softer than their wheat-full cousins, these biscuits are mouth watering and wonderful with fruit spread, as a topping, or just alone as a snack.
Servings Prep Time
12-15biscuits 15minutes
Cook Time Passive Time
20-25minutes 8-10minutes
Servings Prep Time
12-15biscuits 15minutes
Cook Time Passive Time
20-25minutes 8-10minutes
Ingredients
Instructions
  1. Preheat the oven to 350°F.
  2. Measure the flour, baking powder, salt, and flax meal into a food processor. Pulse until mixed.
  3. Cut the stick of butter into slices and place the slices into the flour mixture in the food processor. Pulse until the butter is fully cut into the flour mixture and no large chunks of butter remain.
  4. Pour the flour mixture into a medium-sized mixing bowl. Add the milk and stir until well-combined. Let the mixture rest for 8-10 minutes before forming into biscuits. Rest is crucial for the rice-based flour mixture.
  5. Line a cookie sheet with parchment paper. Spoon 1/4 cup dallops of biscuit dough onto the parchment paper with at least an inch of space in between. Smooth and shape the drop biscuits, if you like, with wet hands.
  6. Bake for 20-25 minutes until the edges are golden and the biscuits are firm.
Recipe Notes

Sources for Flax Information:

My recipes avoid all ingredients listed on the American Latex Allergy Association website as known for cross-reacting with latex as well as a few other ingredients that I have discovered elsewhere. However, latex-fruit syndrome is still an emerging issue and poorly understood. There may be other foods that cross-react, and people with latex-fruit syndrome often have other food allergies independent of their latex allergy. Each individual is different, so be sure to discuss with your allergist the safest way for you to try out ingredients that are new to you before you cook with them.