Gluten Free Vegan Pineapple Drop Biscuits

 

Backstory:

As I was watching Chef John's Strawberry Rhubarb Drop Biscuits recipe video I realized it was almost Mother's Day and I needed a gift for Mama Squirrl.  I used Chef John's recipe as inspiration and developed this one for Mama.

Recipe Video

Pineapple Mixture:

  • 1 1/4 cups cubed fresh ripe pineapple

  • 1 1/4 cups crushed pineapple

  • 1/2 tsp cayenne

  • 2 tbsp white sugar

Dough:

  • 2 and 1/2 cups GF all-purpose flour (All testing done with Krusteaz)

  • 2 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp Mortons Kosher Coarse salt

  • 1/2 cup (1stick) frozen unsalted butter alternative

  • 1/4 cup white sugar

  • 2 tbsp reserved fruit syrup

  • 3/4 cup cold milk alternative

Top Wash (optional):

  • 2 tbsp milk alternative

  • 1 tbsp large grain sugar

Pineapple Glaze (optional):

  • 1/2 cup packed powdered sugar, plus more as needed

  • 1 tbsp pineapple juice, plus more as needed

Method:

  1. Peel, core and cut into 1/2 cubes 1 very ripe pineapple (bonus points for using a Pink Glow for the pretty).   Place 1 and 1/4 cup of cubes into a sturdy bowl or mortar.  Crush the pineapple into small bits.  Place your crushed and additional 1 and 1/4 cups cubed pineapple into a bowl and sprinkle with 2 tablespoons of sugar and the cayenne.  Mix well. Cover and leave to macerate in the refrigerator for at least 30 minutes but preferably 2 hours or longer. 

  2. Combine gf flour, baking powder, baking soda, and salt in a mixing bowl. Whisk to combine.

  3. Drain fruit in a strainer set over a bowl. Reserve the juice that passes through.

  4. Grate frozen vegan butter into the flour mixture, pausing to stir with a fork at 1/4 stick intervals  to coat butter pieces with flour.  If you end up with any large clumps of butter you can cut them in with the fork tines. Add 1/4 cup sugar, and drained fruit, mixing with a fork until fruit is coated with flour.

  5. Add 2 tablespoons of the reserved fruit juices to your milk alternative. Pour in liquids. Mix with a fork just until the dry ingredients are incorporated into the dough. If the mixture is too dry to come together, add a little more milk alternative. If it seems too wet, and sticky, add a little more flour.

  6. Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet with a silicone mat.

  7. Scoop or spoon 4 oz (by volume) portions of dough onto the prepared baking sheet.  Brush biscuits with milk alternative to moisten. Sprinkle with large grain sugar.

  8. Bake in the preheated oven for about 20-25 minutes.  The biscuits are done when they are golden brown and set but still tender. Transfer to a wire rack and let cool completely.

  9. Mix powdered sugar and pineapple juice together in a small bowl for the icing.  You may need to add more powdered sugar if the glaze is too loose or more juice if it is too stiff. Drizzle icing over cooled biscuits with a narrow tip piping bag or small ziplock with the tip cut off.

Attributions:

  • Biscuit inspiration:

    Chef John's Strawberry Rhubarb Drop Biscuits

    https://www.youtube.com/watch?v=ZIc9A61cGI8

 
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