Line large baking sheets with parchment paper or for best results, spray muffin top baking pan with gluten-free oil spray. In a large bowl, whisk together GF All Purpose Flour, baking powder, baking soda, and salt, set aside.  In a separate mixing bowl, whisk together the buttermilk, granulated sugar, oil and eggs until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter.  Add cheddar cheese and fold.  Scoop about 3-4 tablespoons dough onto the baking sheet or use a large ice-cream scoop 3 inches apart. Bake until golden brown and a toothpick inserted into the center comes out dry.

 

VARIATIONS: 

Garlic & Herb Biscuits:  Melt 4 tablespoons unsalted butter with 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, 1 1/2 teaspoons dried parsley or Italian seasoning. Brush top of biscuits with melted butter mixture as soon as biscuits come out of the oven. 

Sausage & Cheese Drop Biscuits In a medium skillet, sauté 1/2 pounds hot or mild Italian sausage (casings removed).  Break sausage into small chunks and stir until evenly brown.  Drain and cool completely before folding into the batter mixture with cheese before baking.