Mesquite Flour Buttermilk Drop Biscuits

Makes 1 1/2 dozen.

By Teresa Morris


Mesquite Flour Buttermilk Drop Biscuits


For 1 Batch(es)


  • 1 1/4 cup(s) brown rice flour
  • 3/4 cup(s) mesquite flour
  • 3/4 cup(s) almond flour
  • 2/3 cup(s) arrowroot starch
  • 4 teaspoons baking powder
  • 3 tablespoons cane sugar
  • 6 tablespoons cold butter, cut into small pieces
  • 1 cup(s) buttermilk
  • 2 tablespoons buttermilk
  • 1 egg(s) beaten

Mesquite Flour Buttermilk Drop Biscuits Directions

  1. Heat the oven to 400° and line a baking sheet with parchment paper.
  2. In a bowl, blend together the dry ingredients. Using a pastry cutter or your hands, cut the butter into the dry ingredients until the mix resembles rough cornmeal.
  3. In another bowl, mix together the milk and egg, then add to the flour mixture. Mix until the liquid and flour are thoroughly blended into a sticky dough.
  4. Drop the dough by spoonfuls onto the prepared pan and bake for about 15 minutes, or until the biscuit tops begin to turn golden brown. 

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