Whole Grain Pecan Drop Biscuits

From Mama Me Gluten Free (dot) com

Projected prep time: 15 minutes; Bake time: 20 minutes


3 oz. (84 g) brown rice flour

1 oz. (29 g) teff flour

1 oz. (29 g) sweet rice flour

1 oz. (29 g) millet flour

1 1/2 oz. (43 g) tapioca starch

1 1/2 oz. (43 g) potato starch

1/4 oz. (6 g or 1 tbsp.) ground Salba (chia) seeds

2 tsp. aluminum-free baking powder

1 tsp. kosher salt

3 oz. (6 tbsp.) unsalted butter

1/2 cup (2 oz. or 58 g) chopped pecans

*1 tsp. lemon juice or distilled white vinegar in cup to make:

*7 oz. milk (see above, or use soured milk)


Preheat oven to 375 degrees and grease 12 regular-sized muffin tins.

Mix flours together with ground chia, baking powder and salt. 

Place a teaspoon of lemon juice or distilled vinegar into cup and then enough milk to make 7 ounces. Let sit while you work the butter into the flour.

Cut or pinch butter into flour until crumbly. Mix in chopped pecans.

Make a well in the middle of the flour/butter/pecan mixture and stir the milk in until a dough is formed. Drop spoonfuls into the muffin tins.

Bake at 375 degrees for 20 minutes or until done in the middle. Bake on top rack if using a gas oven.