Gluten Free Cornmeal & Cheese Drop Biscuits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
- 1.25 cups Better Batter- .75 cups Nonfat Dry Milk- 22 grams cornstarch- 3/4 cup (98 g) coarsely-ground yellow cornmeal- 2 teaspoons baking powder- 1 teaspoon kosher salt- 6 tablespoons (84 g) unsalted butter, roughly chopped and chilled- 4 ounces Asiago cheese, grated- 1 cup (8 fluid ounces) buttermilk
Preheat your oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the flour, cornmeal, baking powder and salt, and whisk to combine well. Add the chopped butter to the flour mixture, and toss to coat. Flatten each piece of butter between your floured thumb and forefinger. Add the grated cheese and mix to combine. Create a well in the center of the flour mixture, and add the buttermilk. Mix with a large spoon or spatula until the dough comes together. Using a large, spring-loaded ice cream scoop or two large spoons, scoop about 3 1/2 tablespoons of dough onto the prepared baking sheet in a rounded heap, placing the pieces about 2 inches apart from one another. Dust each piece of dough with a thin layer of extra flour. This will help keep the biscuits from “leaking” butter in the oven as they bake.
Place the baking sheet in the freezer to chill the dough until firm (about 5 minutes).* Place the baking sheet in the center of the preheated oven and bake until the biscuits are puffed and golden brown around the edges (about 15 minutes). Serve warm or at room temperature.
*The dough can also be frozen solid, placed in a freezer-safe bag and frozen for up to 2 months. When ready to bake, place back on a baking sheet, and bake from frozen. You may need to add a couple minutes of baking time when baking from frozen.
Serving Size: Makes 14 decent size biscuits
In a large bowl, place the flour, cornmeal, baking powder and salt, and whisk to combine well. Add the chopped butter to the flour mixture, and toss to coat. Flatten each piece of butter between your floured thumb and forefinger. Add the grated cheese and mix to combine. Create a well in the center of the flour mixture, and add the buttermilk. Mix with a large spoon or spatula until the dough comes together. Using a large, spring-loaded ice cream scoop or two large spoons, scoop about 3 1/2 tablespoons of dough onto the prepared baking sheet in a rounded heap, placing the pieces about 2 inches apart from one another. Dust each piece of dough with a thin layer of extra flour. This will help keep the biscuits from “leaking” butter in the oven as they bake.
Place the baking sheet in the freezer to chill the dough until firm (about 5 minutes).* Place the baking sheet in the center of the preheated oven and bake until the biscuits are puffed and golden brown around the edges (about 15 minutes). Serve warm or at room temperature.
*The dough can also be frozen solid, placed in a freezer-safe bag and frozen for up to 2 months. When ready to bake, place back on a baking sheet, and bake from frozen. You may need to add a couple minutes of baking time when baking from frozen.
Serving Size: Makes 14 decent size biscuits
Nutritional Info Amount Per Serving
- Calories: 111.0
- Total Fat: 3.0 g
- Cholesterol: 6.4 mg
- Sodium: 357.2 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 0.9 g
- Protein: 4.2 g
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