Easy Peasy Drop Biscuits

If you're like me and not a chippy energetic person the moment you wake up in the morning, these biscuits are for you! I need some caffeine, time in the Bible, and food in my system before I become capable of doing anything productive. This means making breakfast for my family is the last thing on my mind when I open my eyes. For this reason we are usually pretty laid back about breakfast, but there are times I really want to make something warm and tasty for my family to enjoy. Their smiling faces as they take a bite makes it all worth it. Good thing these biscuits make for an easy peasy quick and yummy breakfast. Just add some scrambled eggs or bacon, fresh fruit, and milk on the side to make a complete balanced meal. These biscuits are not good for cutting open and placing something inside, but pour delicious gravy or chocolate gravy or spread some mouth-watering butter, jelly, or peanut butter (Nutella anyone??) on top!

I found the original recipe here (allrecipes.com is such a great website!), but made my own alterations to make it gluten and dairy free. You will love these biscuits and even more how simple they are to make. My extremely picky 2.5 year old LOVES these with peanut butter. They even make a great snack later in the day IF you have any leftovers. Just throw them in a sealed bag and eat them within 3 days. 

Easy Peasy Drop Biscuits
(Can be gluten free, dairy free, nut free, egg free, refined sugar free, Vegan, Vegetarian)
Serves 6 large biscuits (can easily double recipe to make 12)

Ingredients

• 1 cup all-purpose flour (gluten-free or white wheat)
• 1/2 tbs baking powder
• 1 packet of Splenda, Stevia, or sugar (2 tsp)
• 1/4 tsp cream of tartar
• 1/4 cup melted dairy free butter*
• 1/2 cup dairy free milk**

Directions

1. In a large bowl, mix flour, baking powder, sweetener, and cream of tartar.
2. Pour in butter and milk and stir.
3. Turn oven on at 450F degrees.
4. Drop mixture by tablespoons onto a lightly greased baking sheet. The biscuits will not expand much as they cook, so make them as big as you'd like them to be when you eat them. 
5. Bake 8-12 minutes. Let cool and enjoy!

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Notes:

*I use Smart Balance Light buttery spread. Regular dairy butter or margarine can also be used. 

**I usually use plain original soy milk but have also tried unsweetened almond milk and 2% cow's milk. They all work. 

Nutrition Facts:
(per biscuit)
Cals-106, Fat-4.3g, Carb-15.7, Fiber-2g, Sugar-1.2g, Pro-2.6g