Quick and Fluffy Gluten Free Drop Biscuits
These gluten free drop biscuits are the quickest way to get warm, tender biscuits on the table without rolling or cutting.
They mix up in one bowl with a handful of ingredients and bake into golden, buttery rounds in about 15 minutes. Great for busy nights when you need something warm and homemade fast.
Why These Biscuits Work
The dough comes together with no special equipment, and the drop method skips the mess of rolling and cutting. You get craggy, crisp edges and a soft, tender crumb that soaks up butter and jam.
A cold butter trick gives them flaky layers without any gluten. It is the version I reach for when I want biscuits fast, and they hold up next to any traditional recipe.
Ingredients
- 2 cups gluten free all-purpose flour blend with xanthan gum: I use a 1:1 blend like Bob’s Red Mill or King Arthur. If your blend has no gum, add ½ teaspoon xanthan gum.
- 1 tablespoon baking powder: make sure it is fresh for a good rise.
- 1 teaspoon granulated sugar: a touch for balanced flavor, optional.
- ½ teaspoon fine sea salt: do not skip, it wakes up the buttery taste.
- ½ cup (1 stick) unsalted butter, cold and cubed: the cold butter creates the flaky layers.
- ¾ cup buttermilk: if you do not have it, stir 1 teaspoon white vinegar into ¾ cup milk and let it sit 5 minutes. Keep it cold.
Variations / Substitutions
- Dairy-free: use vegan butter sticks and unsweetened plain almond milk with a teaspoon of vinegar.
- Herb or cheese: fold in ½ cup shredded sharp cheddar and 1 tablespoon chopped fresh chives.
- Sweet drop biscuits: increase sugar to 3 tablespoons and add ½ teaspoon vanilla extract. Serve with macerated berries.
Try these alongside my Gluten Free Sausage Gravy for a hearty breakfast.
How to Make Gluten Free Drop Biscuits
Step 1: Mix the Dry Ingredients and Cut in the Butter
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment. In a large bowl, whisk together the 2 cups flour, 1 tablespoon baking powder, 1 teaspoon sugar, and ½ teaspoon salt. Add the ½ cup cold cubed butter. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture looks like coarse meal with pea-sized bits of butter. That takes about 2 minutes.
You want visible chunks of butter throughout. They will melt in the oven and create steam, giving you tender layers. If the butter starts to soften, pop the bowl in the fridge for 10 minutes before moving on.
Step 2: Stir in the Buttermilk
Pour the ¾ cup cold buttermilk over the flour-butter mixture. Stir with a fork just until the dough comes together into a shaggy, sticky mass, about 15 to 20 strokes. Do not overmix.
The dough will look wet and lumpy, not smooth. That is exactly what you want. Overworking it will make the biscuits tough, especially with gluten free flour.
Step 3: Drop and Bake the Biscuits
Use a ¼-cup measuring cup or a large cookie scoop to drop mounds of dough onto the lined baking sheet, spacing them about 2 inches apart. You should get 8 biscuits. Bake for 12 to 15 minutes, until the tops are golden brown and the edges are crisp.
They will puff up and spread a bit. Rotate the pan halfway through if your oven has hot spots. The biscuits are done when a toothpick inserted in the center comes out clean.
Step 4: Brush with Butter and Serve
As soon as the biscuits come out of the oven, brush the tops with a little melted butter for extra shine and flavor. Let them cool on the pan for 3 minutes, then transfer to a wire rack or serve right away while they are still warm.
A Few Tips for the Best Drop Biscuits
- Use a light hand when mixing. Gluten free dough benefits from minimal handling to keep the crumb tender.
- For the tallest biscuits, chill the shaped dough on the baking sheet for 10 minutes before baking.
- Real buttermilk gives a slight tang and a softer crumb, but the milk and vinegar substitute works well in a pinch.
- Keep baked biscuits warm by wrapping them in a clean kitchen towel in a basket.
Bake times by biscuit size:
| Size | Bake Time |
|---|---|
| ¼ cup (standard) | 12 to 15 mins |
| ⅓ cup (large) | 15 to 18 mins |
| Drop by spoonful (small) | 10 to 12 mins |
Keeping Biscuits Fresh
- Refrigerate: store cooled biscuits in an airtight container for up to 3 days.
- Reheating: warm in a 300°F oven for 5 to 7 minutes, or microwave for 15 to 20 seconds. They crisp up best in the oven.
What to Serve with Drop Biscuits
These biscuits are a natural with a bowl of chicken soup or chili. I love them with a quick sausage gravy for breakfast, or split and topped with scrambled eggs and bacon for a sandwich. The buttery crumb also works with a smear of jam or honey for a sweet snack.
Frequently Asked Questions
Can I use a different gluten free flour blend?
Yes, but results vary. Look for a 1:1 blend that includes xanthan gum. Avoid blends heavy with bean flours, which can turn the biscuits dense.
Why did my biscuits turn out crumbly?
Too little moisture or overmixing is usually the cause. Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag.
Can I freeze the unbaked dough?
You can. Drop the biscuits onto a sheet, freeze solid, then transfer to a bag. Bake from frozen, adding 2 to 3 minutes to the bake time.
Gluten Free Drop Biscuits Recipe
Ingredients
Method
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment. Whisk flour, baking powder, sugar, and salt in a large bowl. Cut in cold butter until pea-sized bits remain.
- Pour in buttermilk and stir with a fork just until a shaggy, sticky dough forms.
- Drop ¼-cup mounds onto the prepared sheet, spacing them 2 inches apart. Bake 12 to 15 minutes until golden and set.
- Brush hot biscuits with melted butter and serve warm.
