Biscuits where tricky to figure out when I first went gluten-free, because the best biscuits are rolled and cut out. But with gluten-free recipes, if you roll it out, then when you bake it, it will be SO dry and crumbly, you couldn't eat them even if you wanted to! So drop biscuits are the perfect solution, and these are so moist and fluffy!! I hope you enjoy them!!!
3 cups flour
1 tblsp. xanthan gum
3 Tablespoons sugar
2 tblsp. baking powder
1 tblsp. cream of tartar
3/4 teaspoon salt
3/4 cup cold butter, cut into small cubes
2 cups milk
Place flour, xanthan gum, sugar, baking powder, cream of tartar and salt in a food processor and pulse once or twice to mix everything together. Add butter and pulse until mixture resembles course crumbs. Add milk and eggs and mix until well combined. Drop onto greased cookie sheets, using an ice cream scoop. Bake at 450 degrees for 12-15 minutes or until dark golden brown. Serve!
-Store in an airtight container in the refrigerator.