Rustic, gluten-free drop biscuits top fresh pears for an old-fashioned fall or winter treat suitable for celiacs. I use comice pears that are naturally very sweet and juicy even when firm to ensure natural sweetness that will maintain their shape after cooking.

Gallery

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Cube 1 tablespoon of butter and place in an 8-inch round baking dish.

    Advertisement
  • Place pears in a mixing bowl. Sprinkle with lemon juice and toss to coat. Sprinkle cornstarch over pears and toss to coat. Set aside.

  • Whisk white rice flour, brown rice flour, buckwheat flour, flaxseed meal, brown sugar, and baking powder together in a mixing bowl. Cut in remaining butter until the mixture resembles coarse pebbles. Add milk, 1 tablespoon at a time, until dough begins to pull together and form a ball.

  • Pour the pears into the prepared baking dish, covering the cubed butter. Drop walnut-sized balls of dough on top, pushing down to flatten and form a crust.

  • Bake in the preheated oven until top has browned and pears are bubbling, about 30 minutes. Serve warm.

Nutrition Facts

181 calories; protein 2g 4% DV; carbohydrates 29.3g 9% DV; fat 7.1g 11% DV; cholesterol 15.9mg 5% DV; sodium 77.4mg 3% DV. Full Nutrition
Advertisement
Advertisement