|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.
Gluten Free Drop Biscuits
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)
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.