Food

Tip

Try folding ¼ cup of blueberries into the batter.

Gluten-Free Drop Biscuits with Lemon Zest

goop

These drop biscuits are crazy easy to make and a guaranteed crowd-pleaser. Serve with you favorite jams and crème fraîche (or clotted cream, if you can find it).

Makes 12 biscuits

1 ½ cups “cup4cup” gluten-free flour

4 teaspoons baking powder

¼ teaspoon kosher salt

¼ cup organic sugar + extra for sprinkling

1 teaspoon grated meyer lemon (or ½ teaspoon regular lemon) zest

1 cup + 2 tablespoons heavy cream + extra for brushing

crème fraîche and jam, to serve

1. Preheat the oven to 425°F.

2. Combine the flour, baking powder, kosher salt, sugar, and lemon zest in a medium bowl and whisk to combine.

3. Pour in the heavy cream and use a wooden spoon (or your hands) to mix until the dough just comes together.

4. Line a baking sheet with parchment paper and use an ice cream scoop, spoon, or your hands to scoop 12 biscuits onto the sheet.

5. Brush each biscuit with a little heavy cream and sprinkle each one with a little sugar.

6. Bake in the oven for 8-10 minutes, or until slightly puffed and starting to brown on top.

7. Let cool slightly, and serve with crème fraîche and jam.

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