Easy Drop Biscuits
These gluten and dairy-free easy drop biscuits will satisfy your buttermilk biscuit craving! The flaky crust and soft center will definitely bring back biscuit memories!
Ingredients
- 2 ⅔ cups King Arthur Gluten Free All-Purpose Baking Mix
- ¼ teaspoon sea salt
- ½ cup Miyoko's Creamery European Style Cultured Vegan Butter with Hint of Salt, cold (8 T) *you can substitute the same amount with regular butter)
- 1 egg, beaten
- ⅔ cup unsweetened almond or cashew milk, gluten-free oat milk also works (add an additional 1 or 2 tablespoons of milk if the mixture is too crumbly)
- 1 ½ teaspoons apple cider vinegar
- 1 egg yolk & 1 tablespoon water for egg wash optional
Instructions
- Combine the apple cider vinegar with almond milk. Stir, let sit for 5 minutes to curdle.
- In the meantime, pour flour mix into a large bowl and stir in the sea salt. Add in the butter and use the pastry cutter (or 2 knives) to chop up the butter until it resembles small, pea-sized crumbs.
- Pour in the beaten egg and the milk and vinegar mixture. Stir until all is combined and the dough becomes slightly sticky with a few crumbs. Add 1-2 extra tablespoons of milk, as needed.
- Next, break off about a 1/2 cup size amount of dough and roll between palms, forming into a ball. Repeat until you have about 7-8 equally sized dough balls. Place them spaced out on a plate and gently press down on each biscuit, flattening it a little on top. Cover the plate and chill in the freezer for 10 minutes.
- Preheat the oven to 425°F. If using an egg wash, mix the egg yolk and tablespoon of water in a small bowl and set aside.
- Remove the plate from the freezer and space out the biscuits 1/2'' apart or more on a cast iron skillet or a baking sheet that can withstand the heat. Lightly brush the egg wash over the biscuits. Place the skillet on the middle oven rack.
- Bake the biscuits for 20-22 minutes or until lightly golden and an inserted toothpick comes out clean.
- Allow the biscuits to cool for 5 minutes and then use a spatula to transfer the biscuits onto a cooling rack. Serve warm.