Rice Flour Drop Biscuits
- Makes8 3-inch biscuits
- Cook Time50 minutes
- Active time plus cooling(15 minutes active)
- 1
Drop biscuits are a breeze to make because the dough is simply scooped and dropped onto a baking sheet—no rolling or cutting required. Thanks to a combination of all-purpose flour and rice flour—the latter does not contain gluten that can toughen—our biscuits have a superbly light, tender crumb to contrast the crisp exteriors. We especially like them made with brown rice flour, as it lends a subtly nutty flavor, but white rice flour works equally well. Bob’s Red Mill and Arrowhead Mills are two brands widely available in supermarkets. Keeping the ingredients cold also helps produce tender biscuits and prevents the dough from becoming unmanageably sticky.
Don’t use sweet (also called glutinous) rice flour, which is flour made by milling a type of rice that is especially high in starch. It won’t work in this recipe.
Step 1
In a large bowl, whisk together both flours, the sugar, baking powder, baking soda and salt. Refrigerate the flour mixture while the oven heats. Heat the oven to 450°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment.
Step 2
Remove the flour mixture from the refrigerator. Set a box grater in the bowl and grate the 85 grams (6 tablespoons) cold butter on the large holes. Using your hands and working quickly, toss the butter into the dry ingredients until evenly distributed. Add the buttermilk and, using a silicone spatula, fold it into the flour-butter mixture until evenly moistened and no dry patches remain; the dough will be sticky, with a curdy appearance.
Step 3
Using a ⅓-cup dry measuring cup, scoop the dough into 8 mounds onto the prepared baking sheet, spacing them evenly; if needed, use a small spatula or spoon to pull the dough out of the cup. Brush the mounds with the melted butter.
Step 4
Bake until golden brown, 15 to 18 minutes. Cool on the baking sheet on a wire rack for at least 10 minutes, then transfer directly to the rack. Serve warm or at room temperature.
Step 5
Rice Flour Drop Biscuits with Bacon, Cheddar and Dill:
Omit the salt and toss 8 ounces bacon (cooked and finely chopped), 4 ounces extra-sharp cheddar cheese (shredded; 1 cup) and 2 tablespoons finely chopped fresh dill into the flour mixture before grating in the butter.
