Prepared in less than 30 minutes, these homemade Gluten Free Drop Biscuits only require a few simple ingredients. These light and buttery drop biscuits are so easy to make and are perfect for breakfast, lunch, and or dinner!
These gluten free drop biscuits are effortlessly prepared from scratch. All you need are just a few pantry staples, and you can prepare the biscuits in no time.
If you’re a fan our gluten free biscuits, you’ll love this gluten free drop biscuits as they are easier to faster and not as messy.
No need to worry yourself with rolling the dough. Only concern with how large you want your biscuits to be as you scoop the dough to transfer to your baking sheet.
They make a great addition to any meal. We love serving them with a big bowl of Asparagus soup.
Origins of Biscuits
Light and fluffy, biscuits are believed to be a pre-Civil War Southern creation. They were also known as Bride’s Biscuits because of how incredibly easy they are to make; a new bride would have no problem making them.
During pre-Civil War, flour was not expensive; therefore, it was a special treat on Sundays for families to enjoy these biscuits as a special treat for dinner.
The concept of making biscuits were inspired by the British biscuits which resemble more of cracker or thin cookie.
Our recipe is as equally easy to make, and the ingredients can be substituted to with plant-base ingredients.
What You Need To Make This Recipe
The full recipe with the exact measurements is listed below in the recipe card. For now, here’s a quick guide of the ingredients you’ll need to make this recipe.
Flour — All-purpose gluten free flour is ideal for this gluten free drop biscuits. Do not use the gluten free bread flour as it will lead to a denser biscuit.
Use flour with Xanthan Gum. If your flour does not include the gum, add in 1 teaspoon of the gum to the flour mixture. The gum is used to stabilize the biscuits and will keep them from falling apart. It is also used as a thickener.
Baking powder & baking soda — The baking powder will help the biscuits stay soft and fully on the inside.
Eggs – The eggs will provide structure to the biscuits. If making this vegan, substitute with vegan eggs, flaxseed, or starch.
Unsalted butter — Be sure that your butter is super cold for this gluten free drop biscuit recipe. The butter will melt inside the dough as it bakes and will provide some flakiness to the biscuits.
Milk — Milk adds flavor and moisture to the drop biscuits. It is best to use milk that’s super cold. You can substitute whole milk with plant-based milk.
Salt and Sugar – Add depth of flavor and a sweet – savory flavor to the dough.
HOW TO MAKE GLUEN FREE DROP BISCUITS
1. In a large mixing bowl, whisk together the flour and dry ingredients.
2. Add the cubed unsalted butter and use a handheld pastry blender to mix in the flour mixture with the butter.
You will notice the dough will start to resemble large pieces that are similar size of peas.
3. Gently add in the cold milk and continue to use the pastry blender to mix the dough until just combined. You will notice that your dough is wet. Do not over mix as the dough will result in a mushy dough.
4. Scoop the dough onto the baking sheet (lined with parchment paper). Be sure to space the dough evenly apart. Bake for 15 to 18 minutes or until the tops are golden brown.
PRO TIPS FOR MAKING THIS RECIPE
- My favorite pastry blender to use is this Spring Chef Dough Blender. It’s strong and durable.
- My favorite parchment paper to use is this unbleached parchment paper. I also use it to wrap gifts.
- You can use whole milk or buttermilk to make these delicious yet easy gluten free drop biscuits. Note that the buttermilk will make the biscuits a little fluffy.
- Substitute sugar with honey or natural sweetener.
- If the butter is causing you problems when cutting, you can grate the butter instead with a box grater.
- You can use a cast-iron skillet to bake these cookies instead of a cookie sheet. The skillet will ensure that the biscuits have a harder crust at the bottom.
- Do not wait to preheat the oven. Do so right before you start to mix the ingredients as you do not want your butter to warm up at room temperature.
FREQUENTLY ASKED QUESTIONS (FAQ)
They are called Drop biscuits they are the type of biscuit dough that is required to scoop – no rolling or cutting is necessary.
Drop biscuits are different from regular biscuits because they are scooped on the baking sheet.
You can add herbs such as sage, parsley, thyme, chives, rosemary. You can also add diced peppers and cheese such as mozzarella or cheddar.
No, the gluten free drop biscuits are not the same as scones. They do share similar ingredients, but scones are more dense, richer, and sweeter.
How Do I Store Leftovers?
Store any leftovers in an airtight container for up to 5 days in the fridge. You may also freeze them for up to 2 months. Allow them to thaw at room temperature.
You can also store them on the counter for up to two days, covered.
More Breakfast Recipes to Enjoy
After trying these gluten free drop biscuits, we recommend you try one of these breakfast recipes next:
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How To Make Gluten Free Drop Biscuits
- Baking Sheet
- 2 cups Gluten Free All-Purpose Flour; Add 1 tsp. Xanthan Gum if it is not already included in the flour.
- 2 large Eggs; Lightly Beaten
- 1 Tbsp. Baking Powder
- ¼ Tsp. Baking Soda
- ½ Tsp. Kosher Salt
- 1 Tbsp. Sugar; We used pure cane sugar
- 1 stick Unsalted Butter; Cut into cubes
- 1 cup Milk; Reserve 2 Tablespoon for basting
- In a large mixing bowl, whisk together the flour and dry ingredients.Add the cubed unsalted butter and use a handheld pastry blender to mix in the flour mixture with the butter. You will notice the dough will start to resemble large pieces that are similar size of peas.
- Gently add in the cold milk and continue to use the pastry blender to mix the dough until just combined. You will notice that your dough is wet. Do not over mix as the dough will result in a mushy dough. 4. Scoop the dough onto the baking sheet (lined with parchment paper). Be sure to space the dough evenly apart. Bake for 15 to 18 minutes or until the tops are golden brown.