This is a simple recipe for Gluten Free Drop Biscuits that is easy to make with minimal prep and ingredients. These Gluten Free Drop Biscuits can be served sweet or savory- the choice is yours!
Gluten Free Drop Biscuits
These gluten free drop biscuits are one of the main components of my gluten free strawberry shortcake. They’re almost identical to my regular recipe for gluten free biscuits but these contain a little bit more milk, making them ideal for dropping rather than using a biscuit or cookie cutter.
The drop biscuit has always been one of my favorite parts of the shortcake. When baked on a greased cookie sheet, the bottoms of the biscuits get nice and crispy and they just taste buttery and utterly amazing.
Like that little alliteration there? 🙃But feel free to eat them as is, without turning them into dessert. They’re just as good and makes for some easy gluten-free baking!
You could always use parchment paper or a silicone baking mat when baking these if you prefer, but you just won’t get that ideal crispy, crunchy, delicious biscuit bottom.
Before going gluten free, my mom would make this with regular all-purpose flour. We have been able to adapt them with to be gluten free using my brown rice flour blend. I find that this blend works best with biscuits in any form. You could use this recipe with your favorite all purpose gluten free flour.
But if you’re looking for a good drop biscuit recipe and you don’t need gluten free and you can bake this with regular all purpose gluten free flour. Just be sure to omit the xanthan gum.
If you do choose to make this gluten free, be sure there is xanthan gum added to the gluten free flour. Just be sure to check the label if your purchase a pre-mixed gf flour. Xanthan gum is a binder for gluten free flour in gluten free baked goods. In other words, it prevents baked goods from being a crumbly mess!
If you’re in the mood for biscuits for dinner but you don’t want to take the extra step to cut them out, try this gluten free drop biscuit recipe. Dropping the biscuits is definitely a time saver without having to sacrifice taste. Or you could make gluten free scones if you’re feeling something a bit different. If you’re looking for even more variety, check out a variety of gluten-free biscuit and scone recipes.
While I almost always serve my drop biscuits with something sweet, you could also make them savory. They might not be ideal for breakfast sandwiches but they’d be great for brunch with some gluten free sausage gravy!
I’m going to be experimenting with some savory mix-ins too like garlic, herbs, and cheese to serve along some steak or seafood.
If you want to make your drop biscuit prep time even faster, make a batch of my Gluten Free Biscuit Mix ahead of time. The only adjustment you’ll need to make is using 1 cup of milk instead of ¾ cup of milk called for to make cut out biscuits.
These gluten free drop biscuits are really good and really versatile. They’re exactly the kind of recipe you need in your recipe arsenal. Enjoy!
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Fluffy and Buttery Gluten-Free Drop Biscuits
Ingredients
- 2 cups All-Purpose Gluten Free Flour
- 1 teaspoon Xanthan Gum
- 1/2 teaspoon Fine Sea Salt
- 2 1/2 teaspoons Baking Powder
- 6 tablespoons Unsalted Butter cubed and cold
- 1 cup Cold Milk
Instructions
- 1. Preheat oven to 425°F and spray a baking sheet with non-stick spray.
- 2. Sift and mix together the flour, xanthan gum, salt, and baking powder.
- 3. Use a pastry blender or fork to cut the butter into the flour mixture until the butter is smaller than the size of peas.
- 4. Stir in the milk until completely incorporated. The mixture will be a bit wet and sticky.
- 5. Use a spoon or large scoop to drop the biscuits onto the prepared baking sheet into 2 rows of 4. Bake the biscuits at 425°F for 10-14 minutes or until done in the center. Mine were done in 12 minutes. Serve warm or room temperature.
Notes
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
I developed this recipe and first published it on my website What the Fork Food Blog.
I had high hopes for this recipe but the biscuits were not very good. The butter to flour ratio is just not enough for a buttery flaky biscuit. They also need far more salt than the recipe calls for. I followed the recipe exactly and made 8 biscuits – they took about 16 minutes to fully bake.
Hi Elle! This recipe is for drop biscuits, so they’re not flaky. You can find my recipe for flaky gluten free biscuits here:
Last night my husband made crockpot chicken and I really had no plan for a meal. I searched easy gluten free biscuits and your recipe was one of the first. I had all the ingredients and supplies needed, the only change I made was to shred the cold butter as my hands don’t always have the strength to combine dough with a fork. Start to finish it took maybe 45 minutes and we had a great meal! Thank you for a
Thank you, Kelley!
Standing in the kitchen as I’m getting dinner ready, I realized that I really wanted some biscuits with dinner, but didn’t want to run out to the store. I searched online for the easiest, quickest recipe and this one worked perfectly! So simple that I had all of the ingredients. I halved the recipe to make only 4 biscuits but I should’ve made the full recipe because I would’ve loved to have another one! They come out very light and fluffy with a little bit of a crunch to the outside. I used Target Good & Gather brand Gluten Free Flour Blend which always works well for gluten free baking (includes Xanthan Gum). I baked them for the 12 minutes on a silicone baking mat on a sheet pan. Wow, very impressed!! Would be awesome with breakfast also. Such a delicious and easy recipe! Loved it!
These were so easy and delicious!!
These came out nicely, thank you! I used a random gluten free baking mix I found at Costco and followed the recipe. I’m looking forward to folding in rosemary & garlic powder next time, or maybe shredded cheese and olives. Cheers!
My all-purpose gluten free flour has xanthan gum in it, so do I need to still put that in? Thanks! Can’t wait to make these!
If your flour blend contains xanthan gum, omit what’s called for in the recipe. Just be sure to spoon and level your flour when measuring it instead of scooping with your measuring cup directly from the bag 🙂
Thank you!
Is there a substitute for the butter in this recipe that you would recommend?
Thank you!
I would use Miyoko’s Cultured European Style vegan butter. I’ve been baking with it recently and it’s the closest to real butter. Use Forager unsweetened plain yogurt, if you can find it, in place of the milk. It’ll work just like buttermilk. I did that recently in my Irish Soda Bread it worked amazingly well!