I was surprised that a cornstarch-centric biscuit could be this tasty. Made them as drop biscuits, and they worked fine. Very impressive flavor, texture, and ease of cooking.
Made these for my wife, who is gluten-free, as breakfast on our anniversary. They were very light, fluffy, and tasty. The dough was even workable enough that I could use a cookie cutter to cut them into heart shapes. The person who posted that these are gummy/gooey must have messed up the recipe, because I followed the measurements precisely and mine came out fluffy, light, and airy!
This was one of the most gummy/gooey gf 'drop' biscuits I've ever tried making. I had my doubts about the ratio of ingredients listed here, but I precisely stuck to it anyways to see how it would turn out; I was right to doubt it. Calls for way too much baking powder and soda, and xanthan gum. I used to make that mistake when I first started gf baking, and things usually turned out gummy. Quick bread recipes should have approximately 1.5 to 2 teaspoons baking powder, 1/4 teaspoon or less of baking soda, and 3/4 teaspoon xanthan per 1 cup of flour/starch. Adjusting close to that ratio should bring the gummy texture down to the desired flaky texture without too much crumbling, but another binding agent such as an egg or egg whites would then be needed. Oh well, onto my next experimental recipe!
This is a great recipe! My boyfriend (gluten intolerant) and I (gluten glutton) both loved them. I think they may even replace my mom's biscuits as favourite. I skipped the rolling and cutting of the dough, and just dropped it onto the cookie sheet. The result looked strange, but tasted fantastic. It's great to find such a simple gluten free recipe that doesn't require a lot of specialty ingredients. Thanks so much for sharing!
I made this tonight and was pleasantly surprised. Very light and fluffy and easy to bake. I made drop biscuits and they were only in the oven for 15 mins. The whole family loved them, even those not GF.
I substituted sweet potato flour for the corn starch and added a little more milk 'cause the resulting dough was too dry. Also, I made them like drop biscuits instead of cutting them. They turned out amazing! Crunchy on the outside and moist and flaky on the inside. I planned on using the leftovers as the base of an egg strata but it's been a challenge not to eat the whole batch! The only change that I would make is freezing the butter and grating it instead of cutting it in to the flour mixture 'cause that was a lot of work.
AMAZING!!! I have been searching for a good gluten-free biscuit recipe for the past year and there is no need to look any further! Soft, tender, tasty biscuits that were very easy to make. I made them as drop biscuits, baked for about 13 min. and pulled out because they started to get golden. I used Earth Balance and rice milk in my recipe to fit the allergies at our house. Thank you so much for posting!!
I was surprised at the flavor and texture of these biscuits. The batter is very messy/sticky. I turned this out on a GF floured board, added more flour on top, patted it to about 1 inch, then cut - made just enough for 6 nice size biscuits. Definitely a keeper recipe!
Delicious warm out of the oven. Hopefully they hold up when cool. My oven might be a bit hot so it didn't take the full 20 minutes. Also, they went super brown.
This was the most unusual dough I've ever made. I wasn't sure it was going to come together, but it did. I followed the directions and patted it out on a baking sheet and cut into squares, but was disappointed how thin the biscuits came out. I recommend making them as drop biscuits instead. The biscuits tasted delicious. I don't tolerate xanthan gum, so I used guar gum instead.