Drop Biscuits
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Gluten-Free Egg-Free Soy-Free Corn-Free

Enjoy these light and fluffy biscuits!

Ingredients
Directions

    Preheat oven to 375°.

    Pour Baking & Pancake Mix into large mixing bowl. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs. Add milk, stirring with a fork. Do not let dough sit. Drop spoonfuls of dough onto a greased cookie sheet.

    Bake 12 minutes, or until brown on top.

    © Pamela's Products, Inc.

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6 ratings
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Al Huth 02/48/2018 02/18/2018
I used butter instead of shortening and buttermilk instead of milk.

Great tasting

I use Pamela's mix all the time. Makes the best pancakes and waffles. I use buttermilk in these also instead of water. Much richer tasting in my opinion.
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Leslie 06/152/2018 06/02/2018
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I really like this recipe, and it lends itself well to changes. Sometimes I sub sour cream for milk and add 1/2 C shredded cheddar and 1/2 t garlic powder for cheesy garlic biscuits. Yum!
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Joni Nilson 02/31/2018 02/01/2018
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Delicious! Even my non gluten free family loved them! I used butter instead of shortening.
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Gilligan Again 12/364/2017 12/31/2017
Made these for Biscuits & Gravy on this freezing morning with Coconut milk slightly crumbly but worked well for the meal. How can they be made to use for sandwich , less crumbly ?
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Brenda Cass 12/343/2017 12/10/2017
Yes these biscuits were a big hit. It's the 2nd time making them so easy and so good.
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Andrea 01/09/2017 01/10/2017
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I used vegan butter rather than shortening. And I added a splash of white vinegar to given that lovely buttermilk flavor to the milk. Maybe that was a mistake? I followed instructions but was disappointed in the amount the recipe made. I used it to form 4 drop biscuits for biscuits and gravy. They took almost 20minutes to bake and even then the tops were hardly what I would call brown but the bottoms were browning. Removed from oven. Cooled on sheet 5 minutes. Removed from sheet and discovered they are very crumbly. Couldn't split for biscuits. So just put gravy over the top. Aside for disappointment in size and the crumble factor they tasted surprisingly just like I remember B&G tasting. Taste is a solid 5. Spot on flavor. Texture is a paltry 3. 3 because they were not in the least bit gritty and were somewhat fluffy but they spread way out during baking and refused to brown properly.
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Carrie 08/228/2017 08/17/2017
I make biscuits several times per week, but recently needed to make them gluten free. These tasted fine, but were very crumbly.
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Jilly 03/77/2017 03/19/2017
Quick, easy, and inexpensive. I love simplicity without sacrificing quality. Very nice recipe!
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Claire Weatherston 09/245/2017 09/03/2017
This recipe is a great base! If you like breakfast on the go, you can add cheese, eggs, even meat. Pam's Cheesey Biscuits have become a "necessity" in my house!
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Ginger 01/25/2017 01/26/2017
I love these! I do replace the extra T of milk with 1 egg or flax seed equivalent of 1 egg. I have made with both butter and coconut oil. Both work great although I love the buttery taste. My kids favorite version is adding a pinch of Italian seasoning, Parmesan, mozzarella and mini pepperoni. Makes a super easy lunch on the go with a side of marinara dipping sauce. So many options and so quick!
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