Easy Gluten-Free Biscuits
Just mix, scoop, drop, and bake. My favorite gluten free flour is Namaste, but you can use any that you like. Not gluten free? Use all-purpose flour in it's place. I like these biscuits with butter and jam - or a sprinkle of sugar, or top with sausage gravy for a delightful biscuit and gravy breakfast.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 1/2 cups | gluten-free flour |
| 2 3/4 teaspoons | baking powder |
| 1/4 teaspoon | salt |
| 3/4 cup | heavy or whipping cream |
| 1 | large egg |
Directions:
Preheat oven to 450°. Line a baking sheet with parchment paper, or spray with vegetable spray, and set aside.
In a large bowl, whisk together first 3 ingredients. In a small bowl, beat together, cream and egg.
Pour the wet ingredients into the dry and stir together until combined.
Using a tablespoon-sized cookie scoop (you can go larger if you want, they just might have to bake a bit longer), scoop the dough onto the parchment-lined baking sheet. The dough balls will be slightly larger than a ping pong ball.
Repeat this process until no dough remains. To add flavor and a touch of color, you can brush the tops with a little cream or melted butter before baking.
Bake the biscuits on the center rack for 10 to 12 minutes, until they’re nicely risen and baked through. Break one open to test their doneness.
Remove the biscuits from the oven. Let them cool on the pan for a few minutes, then serve and enjoy!
