It’s been a long day full of children who refused to nap. And, oh, they so needed one and mommy as well, so I’ll get right to the recipe. These are my favorite biscuits, though, and the fact I’ve had some success makes me eager to post. This is my GF version of a recipe in Bread Alone by Daniel Leader and Judith Blahnik. This is a book of great European style (read takes 14 hours to make) yeast bread recipes which tragically my husband never fully succeeded at no matter how many weekends he devoted. He later learned the reason–all the temperatures are off. However, the biscuits are a quick bread so no worries. The secret to their addictive flavor is caramelized onions. Mmmm. And they were still tasty after a turn in the toaster oven days later. Sadly, I forgot to take pictures. I’ll have to add them later since I’ll certainly be making more of these.

This is my first attempt so if anyone has advice for tweaks feel free to pass them my way.

Rosemary Drop Biscuits

7 tbsp chilled butter 1 medium onion, chopped
2 tsp chopped fresh rosemary

2/3 c sorghum flour
2/3 c brown rice flour
2/3 c tapioca flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 to 2 tsp xanthan gum
1/2 tsp salt
1 egg

1 cup cold buttermilk

Melt 2 tbsp of the butter in a skillet, then add the onion and cook over med-high heat for 3 minutes. Add the rosemary and continue cooking for around 3 minutes more. Remove from heat once the onion is quite soft and turning a golden brown. Drain well then cool completely.

Preheat oven to 450 degrees.

Mix the dry ingredients in a large bowl then cut in the butter. (I used Mary Frances’s technique of grating the butter in which she got from Kate at Gluten Free Gobsmacked). Work the mixture until it resembles course crumbs. Then add in the cooled onion mixture, working it in thoroughly. Pour in the buttermilk and egg and stir it just enough to form the dough. (My dough was thinner than I expected but I worked out fine.)

Drop dough by heaping tablespoonfuls or whatever size makes you happy onto an ungreased baking sheet. Bake about 12 to 15 minutes and serve immediately. WARNING: high risk of eating them all in one sitting.