Gluten Free Drop Biscuits

Name: Gluten Free Drop Biscuits
Ingredients: 100 grams Gluten Free Grain Blend (We used King Arthur's Ancient Grains Blend); 100 grams Cornmeal; 115g grams Gluten Free Flour; 1 teaspoon Xanthan Gum; 1 tablespoon Baking Powder; 1/2 teaspoon Salt; 115 grams Butter; 170 grams Buttermilk; 80 grams Maple Syrup, Grade A; 1 Large Egg; 1/4 cup Large granule sugar, such as demerara.

11 ingredients

6 steps

Ingredients

100 grams Gluten Free Grain Blend (We used King Arthur's Ancient Grains Blend)
100 grams Cornmeal
115g grams Gluten Free Flour
1 teaspoon Xanthan Gum
1 tablespoon Baking Powder
1/2 teaspoon Salt
115 grams Butter
170 grams Buttermilk
80 grams Maple Syrup, Grade A
1 Large Egg
1/4 cup Large granule sugar, such as demerara.

Directions

1

Heat oven to 425° F. Line two baking sheets with parchment paper.
2

Sift together dry ingredients in a stainless steel mixing bowl. Cut (cold) butter into cubes and work them into the dry ingredients by hand until pea-sized chunks are achieved. Chill in freezer for 15 minutes.
3

Whisk together wet ingredients.Keep chilled in refrigerator until dry ingredients are cold. Stir wet bowl into dry bowl just until combined.
4

Drop heaping tablespoon sized balls of the dough onto the baking sheets, 1 to 2 inches apart. Wet your fingers with cool water and smooth the portioned batter.
5

Sprinkle the top of each biscuit with the large granule sugar.
6

Bake about 15 minutes, rotating pans halfway through cooking process. Remove when golden brown.