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| Gluten-free Drop Biscuits |
Tis the season of extremely tasty leftovers.
Dressing them up in as many ways as you can – stretching, as
we used to call it - is the measure of an accomplished kitchenarian (my word
for home cook).
This gluten-free recipe is only one of many ways to make a
quart or two of broth or soup go quite far.
They puff as you cook them, and take on the flavor and
nuances of the liquid they cook in.
Serves 8 – 9 people
1 ¼ Cups Cup4cup flour
½ TB Baking Powder
½ TB Black Pepper (flaked)
¼ tsp. Salt
3 TB Cold Butter (unsalted)
2 Eggs
¾ - 1 Cup Stock (vegetable or chicken)
2 Quarts of Soup
Place all ingredients, except for stock in a food processor
and pulse until the mixture resembles coarse crumbs.
Add liquid and combine until a smooth batter forms. Set
aside.
Heat soup until simmering (low setting).
Use a ¼ cup measure to drop batter into soup.
Cover saucepan or pot for 6 minutes.
Turn dumplings, and cover for another 6 minutes.
These reheat very well.
