Cranberry Drop Biscuits

Cranberry Drop Biscuits

Enticing Tart Cranberry Drop Biscuits


1 cup Ener-G Brown Rice Flour
1⁄2 cup Ener-G White Rice Flour
2 tbsp Ener-G Potato Starch Flour
3 tbsp Ener-G Tapioca Starch Flour
1 tbsp baking powder
  pinch salt
5 tbsp Cold Unsalted Butter (Cut into small pieces)
1 cup Fresh Cranberries (Frozen okay, but partially thawed)
1 1⁄4 cup milk (May require an additional 2 tbsp. milk)
2 1⁄2 tbsp sugar
1 tsp Xanthan Gum


Preheat oven to 400º.
In a small bowl mix Brown Rice Flour, White Rice Flour, Potato Starch Flour and Tapioca Flour together. Add baking powder, Xanthan Gum, sugar, salt and mix well. Cut butter into small pieces and add to the flour mixture a few pieces at a time. Use a fork to cut into the mixture until all the butter is used. Add cranberries. Slowly add the milk and mix until the dough comes together.

Drop the mixture by the spoonfuls onto a baking pan or sheet. Leave space between the biscuits to allow for expansion of the biscuit. If you wish, you can sprinkle additional sugar on top.
Bake @ 375º for 12-15 minutes or until the biscuits are golden in color.

Biscuits store well in refrigerator and freezer. Reheat in the microwave for approximately 12 seconds and then transfer to a toaster oven for another 6 to 8 minutes for crispness. Excellent sprinkled or dipped in powdered sugar, cinnamon sugar, whipped cream or your favorite topping. Also, great as an accompaniment to your favorite meal.

Back to blog