Because they are fast and versatile, I had to find a way to create gluten and dairy free drop biscuits.

I am a southern gal, so biscuits were a regular in our house growing up. Sometimes they were homemade, sometimes Bisquick came to the rescue, but it didn’t matter. I loved them no matter what.

By default my daughter, (being half southern)Ha!  loves biscuits too. When she developed a gluten sensitivity this was one of the first recipes we tried out when making gluten free versions of her favorites.

Let me apologize in advance, as this may gross some of you out, but my absolute favorite way to eat biscuits is with a gooey mixture of peanut butter and Dark Karo syrup. Oh, my goodness- the cravings still exist!

This concoction is no longer a feasible option for at least two reasons:

• Our daughter has an anaphylactic peanut allergy, so there is no peanut butter in this house.
• Eating straight corn syrup is generally not a good idea for anyone, especially those sensitive to sugar.

So now when I make gluten and dairy free drop biscuits, I will either eat one plain or save it until the end and add a little raw honey. Still delicious.

I use Domata flour when making gluten and dairy free drop biscuits.

Domata is my flour of choice for my non-paleo compliant recipes. I based this recipe off of one I found on their website. They call theirs a Cat Head Biscuit because they turn out the size of a cat’s head. I made a few changes to make it dairy free in addition to gluten free. I use Nutiva shortening. Because of the palm oil, it has a buttery flavor.

I left out the rolling and cutting directions because who has time for that nonsense?