Every brunch needs a biscuit and now you can make these Easy Gluten-Free Drop Biscuits Two Ways! For your sweet tooth a Strawberry Biscuit with Lemon Curd Whipped Cream and for something savory, Black Pepper, Bacon, Gruyere Biscuits!
Mother’s Day is less than a week away, do you have anything special planned for your mom? Unfortunately my mom and I live hundreds of miles away from each other, but if she lived here I would most definitely be making her brunch! When it comes to Mother’s Day, brunch is one of the first things that comes to mind. Honestly I’m not sure why. Maybe it’s because it’s a meal we don’t eat every day so it makes it extra special, let’s go with that. When it comes to brunch there are so many options on what you can make that it can often get overwhelming. If you’re anything like me you’ll get about 50 ideas on what to make and spend way too much time trying to narrow it down, I blame my type-A perfectionist personality.
The important thing to remember is Mother’s Day is about spending time with mom and celebrating everything she has done for you. Keeping that in mind easy recipes that allow you to spend less time in the kitchen and more time with her are essential. Here’s where these Easy Gluten-Free Drop Biscuits Two Ways come into play.
When I was approached by the awesome people at Pamela’s Products to create both a sweet and savory biscuit recipe worthy of the coveted brunch table I knew I had to jump on the opportunity. I have a serious weakness for a warm biscuit straight out of the oven with a little butter melting on it. That is pure comfort food right there! To make these gluten-free drop biscuits extra easy I used Pamela’s Baking & Pancake Mix. As someone who has no experience making their own gluten-free flour blend this was perfect, not to mention a time saver. The best part about using Pamela’s Baking & Pancake Mix was I was able to use the same basic drop biscuit recipe for both the sweet Strawberry Biscuits and savory Black Pepper, Bacon, Gruyere Biscuits, can your baking mix do that?
Just look at how simple these biscuits were to make!
Use your hands or a pastry blender to combine Pamela’s Baking & Pancake Mix and the cold pieces of butter until pea sized crumbles form, then pour in the wet ingredients.
Stir together until almost combined, then add the strawberries and lemon zest into the sweet version and the black pepper, bacon and Gruyere into the savory.
Stir until combined.
Use a cookie scoop to drop the dough out onto a baking sheet lined with parchment paper.
Top the strawberry biscuits with raw/turbinado sugar and the black pepper, bacon, Gruyere biscuits with more black pepper. Bake in the oven for 11-14 minutes or until golden brown.
Now all that’s left is to serve these delicious, easy to make, gluten-free drop biscuits with lemon curd whipped cream, eggs and more bacon of course! Enjoy and happy brunching!
Easy Gluten-Free Drop Biscuits Two Ways
Ingredients
Black Pepper, Bacon, Gruyere Biscuits
- 1 cup Pamela's Gluten-Free Baking & Pancake Mix
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1/4 cup cold milk of choice
- 3 tablespoons cold plain non-fat Greek yogurt, 2% may also be used
- 1/2 teaspoon freshly ground black pepper, plus more for sprinkling on top of the biscuits
- 3 slices of bacon, cooked and cut into small pieces
- 1/3 cup shredded Gruyere cheese
Strawberry Biscuits
- 1 cup Pamela's Gluten-Free Baking & Pancake Mix
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1/4 cup cold milk of choice
- 3 tablespoons cold plain non-fat Greek yogurt, 2% may also be used
- 1/4 teaspoon vanilla extract (optional)
- 2 teaspoons lemon zest
- 1/3 cup diced strawberries
- Raw/Turbinado Sugar for topping the biscuits
Lemon Curd
- 2/3 cup granulated sugar
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 2 eggs
- 2 teaspoons cold butter, cut into small pieces
Lemon Curd Whipped Cream
- 1/4 cup cold whipping cream
- 1/3 cup plain non-fat Greek yogurt, 2% may also be used
- 2 teaspoons granulated sugar
- 2 tablespoons lemon curd, plus more for swirling in at the end
Instructions
Lemon Curd
- Combine the sugar, lemon zest and eggs in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and the mixture turns light in color (about 2-3 minutes).
- Stir in lemon juice and cook for about 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk.
- Remove from the heat and whisk in the cold butter.
- Strain the curd if desired for a smoother texture (optional)
- Cool the lemon curd before covering and chilling in the fridge.
Black Pepper, Bacon, Gruyere Biscuits
- Line a baking sheet with parchment paper and preheat oven to 375 degrees.
- In a medium sized bowl use a pastry cutter or your hands and work together the baking mix and cold butter until pea sized crumbles form.
- In a glass measuring cup, whisk together the milk and yogurt then pour into the baking mix.
- Fold together until almost combined with a rubber spatula.
- Add in the black pepper, chopped bacon and Gruyere cheese and fold together until everything is combined.
- Use a 1 1/2 tablespoon sized cookie scoop (or a heaping tablespoon) to drop the biscuit dough onto the prepared baking sheet.
- Sprinkle the tops of the biscuit dough with more black pepper then place them in the oven to bake for 11-14 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool the biscuits on a wire rack.
Strawberry Biscuits
- Line a baking sheet with parchment paper and preheat oven to 375 degrees.
- In a medium sized bowl use a pastry cutter or your hands and work together the baking mix and cold butter until pea sized crumbles form.
- In a glass measuring cup, whisk together the milk, yogurt and vanilla extract (if you are using it) then pour into the baking mix.
- Fold together until almost combined with a rubber spatula.
- Add in the lemon zest and diced strawberries folding together until everything is combined.
- Use a 1 1/2 tablespoon sized cookie scoop (or a heaping tablespoon) to drop the biscuit dough onto the prepared baking sheet.
- Sprinkle the tops of the biscuit dough with raw/turbinado sugar then place them in the oven to bake for 11-14 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool the biscuits on a wire rack.
Lemon Curd Whipped Cream
- In the bowl of a stand mixer with the whisk attachment, whisk together on medium-high speed the cold whipping cream, yogurt and sugar until soft peaks form.
- Add in the cold lemon curd and whisk again on medium-high speed until thoroughly combined.
- Pour into a serving bowl and swirl in another spoonful of the lemon curd.
- Serve the lemon curd whipping cream with the strawberry biscuits.
Notes
To save time, the lemon curd may be prepared several days in advance and stored in an airtight container in the refrigerator.
To save time you can prepare and bake both biscuits at the same time in separate bowls. Be sure if you do this to keep all of the ingredients cold so the biscuits rise properly.
Nutrition Information:
Amount Per Serving: Calories: 233Total Fat: 19gCarbohydrates: 5gProtein: 9g
Head on over to Pamela’s Products’ Facebook page to enter their Spring Brunch Essentials Giveaway so you’ll have everything you need to make your own tasty brunch! Giveaway runs Monday, 5/2–Saturday, 5/7.
Thanks to the kind people at Pamela’s Products for sponsoring this post. As always all opinions are my own.
