Cinnamon Biscuit drop muffins

Easy Gluten-Free Cinnamon Biscuit Balls {Dairy-Free Option}

 Quick and easy, these are great for a sweet breakfast or an anytime cookie. I was out of cinnamon so I used a combination of ginger, allspice, mace and cardamom for a nice spice finish. These were a hit.  

 

Ingredients

Biscuits:

• 2 1/2 cups gluten-free all-purpose flour (I like Pillsbury gluten-free)
• 1/2 teaspoon xanthan gum ,leave out if your flour already has it
• 1 tablespoon gluten-free baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 1 tablespoon cinnamon
• 1 cup buttermilk dairy-free use cashew, almond or coconut milk. Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes.
• 6 tablespoons butter , dairy-free use shortening or Smart Balance or Earth Balance butter
• 1 egg , room temperature

Icing:

• 1 cup powdered sugar
• 2 teaspoons pure vanilla extract
• 4 teaspoons milk dairy-free use cashew, almond or coconut milk

Instructions

1. Preheat oven to 450° F.
2. In a large bowl add the gluten-free flour, baking powder, salt, sugar, and cinnamon and give it a quick whisk or stir to combine the ingredients. 
3. Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas.
4. Stir in the buttermilk. To make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold. 
5. Add the whisked egg and stir until a soft dough forms. The dough will be sticky. 
6. Use parchment paper or gluten-free cooking spray on cookie sheet.
7. Use either a cookie scoop or tablespoon to scoop out a ball of dough. Roll the dough into 1 inch balls.
8. Bake for 15 minutes.
9. Combine icing ingredients.
10. Drizzle icing over cinnamon biscuit balls.
11. Enjoy!