CHEDDAR & THYME DROP BISCUITS
Ingredients:
1¼ cups brown rice flour
½ cup sweet white sorghum flour
¼ cup potato starch
1 tablespoon baking powder
1 teaspoon xanthan gum
2 teaspoons sugar
½ teaspoon Kosher salt
1 - 2 tablespoons chopped thyme
¾ to 1 cup sharp cheddar cheese, finely shredded
½ cup cold cubed unsalted butter
1 cup whole milk
Directions:
Preheat oven to 450 F.
Combine brown rice flour, sorghum flour, potato starch, baking powder, xanthan gum, sugar, salt, thyme, and cheese in the bowl of a food processor. Pulse until combined.
Add cold cubed butter and pulse until crumbly.
Add just enough milk for the dough to come together into a ball on one side of the processor.
Use a spoon to place small balls of dough onto a nonstick cookie sheet.
Bake 13 - 15 minutes until golden brown.
Makes one dozen biscuits!
ENJOY!!
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Trying to adapt a regular glutinous recipe to be gluten free is sometimes tricky. :) I always hope for the best... and can I tell y’all, these biscuits were spot on! Slightly golden and crisp on the outside, soft and fluffy on the inside. I honestly was surprised, they had the texture of a normal white flour biscuit, although it’s been 7 years since I’ve had one! Ahem. I hope you add these biscuits to your weekly dinner meals... they take roughly 5 minutes of prep and 15 minutes to bake, easy peasy!!
Cheers,
The Little Dixie Cook
“But he said to me, “My grace is sufficient for you, for my power is made perfect in weakness.” Therefore I will boast all the more gladly of my weaknesses, so that the power of Christ may rest upon me.” (2 Corinthians 12:9)