Drop Biscuits

Today's recipe is almost straight from the old red and white checkered Better Homes and Gardens cookbook. These are excellent for wheat-free biscuits and gravy.

The garlic-cheese variation is something I've worked out over the years and is a great accompaniment for spaghetti (with rice noodles) dinners.

Drop Biscuits oven 450º
Mix into bowl:
2 cups wheat-free flour mix
3 tsp baking powder
½ tsp salt

Cut in 1/3 cup shortening till like course crumbs. Make a well in center of bowl.

Add 1 cup milk all at once. Stir quickly with fork just till dough follows fork around bowl.

Drop from teaspoon onto ungreased baking sheet. Bake at 450º about 12 minutes. Makes 12.


Garlic-Cheese BiscuitsFollowing above directions, add ¼ tsp garlic powder to flour mix. After stirring in milk, fold in 3/4-1 cup shredded cheddar cheese. Bake as directed.

Brush with melted butter (about 3-4 Tblsp) immediately upon removing from oven. Makes 12.