The Gluten and Dairy Free Drop Biscuit- fluffy, and as Big as a Cat’s Head!

Jul 30, 2017 | Breakfast, Gluten Free Baking, Recipes

Because they are fast and versatile, I had to find a way to create gluten and dairy free drop biscuits.

I am a southern gal, so biscuits were a regular in our house growing up. Sometimes they were homemade, sometimes Bisquick came to the rescue, but it didn’t matter. I loved them no matter what.

By default my daughter, (being half southern)Ha!  loves biscuits too. When she developed a gluten sensitivity this was one of the first recipes we tried out when making gluten free versions of her favorites.

Let me apologize in advance, as this may gross some of you out, but my absolute favorite way to eat biscuits is with a gooey mixture of peanut butter and Dark Karo syrup. Oh, my goodness- the cravings still exist!

This concoction is no longer a feasible option for at least two reasons:

  • Our daughter has an anaphylactic peanut allergy, so there is no peanut butter in this house.
  • Eating straight corn syrup is generally not a good idea for anyone, especially those sensitive to sugar.

So now when I make gluten and dairy free drop biscuits, I will either eat one plain or save it until the end and add a little raw honey. Still delicious.

I use Domata flour when making gluten and dairy free drop biscuits.

Domata is my flour of choice for my non-paleo compliant recipes. I based this recipe off of one I found on their website. They call theirs a Cat Head Biscuit because they turn out the size of a cat’s head. I made a few changes to make it dairy free in addition to gluten free. I use Nutiva shortening. Because of the palm oil, it has a buttery flavor.

I left out the rolling and cutting directions because who has time for that nonsense?

Print Recipe
Gluten and Dairy Free Cat Head Drop Biscuits
These light and fluffy drop biscuits live up to their name.
Prep Time 10 minutes
Cook Time 10 minutes
Servings
large biscuits
Ingredients
  • 2 cups Domata flour gluten free cup for cup
  • 1 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 teaspoon baking soda
  • 1/4 cup cold shortening
  • 2/3 cup almond milk use coconut for nut free
  • 1.5 teaspoons white vinegar
  • 2 large eggs lightly beaten
Prep Time 10 minutes
Cook Time 10 minutes
Servings
large biscuits
Ingredients
  • 2 cups Domata flour gluten free cup for cup
  • 1 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 teaspoon baking soda
  • 1/4 cup cold shortening
  • 2/3 cup almond milk use coconut for nut free
  • 1.5 teaspoons white vinegar
  • 2 large eggs lightly beaten
Instructions
  1. preheat the oven to 450
  2. add vinegar to milk and set aside
  3. In a medium sized bowl, mix dry ingredients thoroughly
  4. add the cold shortening to the dry ingredients and work into the mixture with your hands or a pastry mixer until the shortening is in pea sized balls evenly distributed throughout
  5. add beaten egg and milk/vinegar mixture to the dry ingredients (this mixture is super sticky)
  6. add milk and vinegar mixture and eggs to the dry ingredients. Mix untilincorporated (will be sticky)
  7. Use a large spoon to drop 8 balls of dough onto a cookie sheet
  8. Bake for 8-10 mintes until light brown
  9. Enjoy with your favorite biscuit topping, or alone!

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gluten and dairy free cat head biscuitsI hope you will enjoy this recipe for Gluten and Dairy Free Drop Biscuits.

As you can see, they really are the size of a cat’s head. LOL! My fur baby, Tater, did not enjoy this particular modeling job. She’s still pretty cute, though.

How do you prefer to eat your gluten and dairy free drop biscuits! I’d love to hear from you.

P.S- I’d also love to have you as part of my growing email community. Please click here to join or sign up below.

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HI, I’M ASA!

Hi! I’m Asa. I believe one should never underestimate the power of a good cup of coffee or the perfect glass of wine and that living well and aging fearlessly with autoimmunity is possible.

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