Grain-Free Lemon Basil Drop Biscuits

Grain-free-Lemon-Basil-Drop-Biscuits

Thanksgiving is coming up soon, and many of you have guests coming.  Dietary restrictions are on the rise.  So are gluten-free diets.  These Lemon Basil drop biscuits are quick and easy to make.  And they will satisfy your gluten-free Thanksgiving guests so they don’t have to do without.  Trust me, we’ve done it a lot, and we are over it.

I think these biscuits are just scrumptious and one of the best parts is there is no rolling and cutting.  I got my inspiration for this recipe here.  Basil has some amazing benefits, and you can check them out here.  If you are wondering why I am grain free, which as side note, any gluten free person can eat grain free as well, see my post here.

Let’s get baking, because the clock didn’t stop and Thanksgiving is still rushing here.  Heat your oven to 425 degrees.  Now toss your flours together with a couple of forks.  This is very important in grain-free, gluten-free baking.

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Add the rest of the dry ingredients, except lemon zest and basil.  Toss to combine.

Blend the butter in with your fingers only mostly uniform.

butter-dry-ingredients-lemon-basil-biscuits

Now mix in the lemon zest and chopped basil.

zest-basil-lemon-basil-biscuits

Stir in the buttermilk and lemon juice until barely mixed.

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batter-lemon-basil-biscuits

Now prepare your cookie sheet.  I like to cover mine with parchment paper and spray it.  That way I know they won’t stick and the clean up is easy.  If you haven’t tried parchment paper, run into the dollar store and get some.

prepared-cookie-sheet-lemon-basil-biscuits

Drop batter by tablespoonfuls about 2 inches apart.

biscuits-on-cookie-sheet-lemon-basil-biscuits

Bake about 17 minutes.

Grain-free Lemon Basil Drop Biscuits

1 c. almond flour

1/2 c. 2 1/2 T. tapioca flour

1/4 c. +1 T. coconut flour

1 T. baking powder

1/4 t. baking soda

1/4 t. salt

1/4 c. butter

1 c. buttermilk

2 T. lemon juice

2 t. lemon zest

1/4 c. chopped basil

Heat oven to 425 degrees.

Toss flours together with two forks.  Add the rest of the dry ingredients, except lemon zest and basil.  Toss to combine.

Blend the butter in with your fingers only mostly uniform.

Mix in the lemon zest and chopped basil.

Stir in the buttermilk and lemon juice until barely mixed.

Drop by tablespoonfuls  about 2 inches apart.  Bake about 17 minutes.

Drop me a comment and let me know how your grain-free or gluten-free baking has turned out.

Need basil?  Go here.

This post was shared over at Growing Hands on KidsF. Dean HackettEpic Mommy AdventuresHope in Every Season, Rosilind JukicWomen with Intention, A Peek into My ParadiseBadd GoddessHave a Daily Cup of Mrs. OlsonSaving 4 Six, Katherine’s CornerI Choose JoyOak Hill HomesteadMy Turn For Us, What-About.CoSincerely, PaulaRCH ReviewsXOXO RebeccaThe Homesteading HippyPieced PastimesPam’s Party and Practical TipsAcross the Blvd,  Life on Lake Shore DriveHappiness is Homemade,  A Life in Balance, Flour Me With LoveA Mama’s StoryMommy A to ZLife of Faith, Mom’s the WordMaking it in the MountainsStrangers and Pilgrims, and Just Another Mom.

 

 

 

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7 comments

  1. Christa says:

    This sounds yummy! I’m not crazy about the texture of zest in a baked goods. Do you think I could just leave that out? Add an extra few drops of lemon juice?

  2. Laurie says:

    Would love to add some of these to our feast, they looks so easy and we do have some guests who require gluten-free. Thank you so much for sharing with us at Snickerdoodle Sunday! Pinning. Have a great week!
    ~Laurie

  3. Amalia says:

    Thanks for this! I’m wheat, sugar, dairy (and others)-free w=right now for some health issues, and am (slowly!) learning to do my baking and cooking without all these things; it helps to have a recipe already without wheat!

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