4.99 from 361 votes
Prep Time : 10 minutes minutes
Cook Time : 15 minutes minutes
Make gluten free drop biscuits in just 20 minutes with this easy recipe. These gf drop biscuits are tender and fluffy, and they're always the perfect dinner side.
Jump to Recipe
Tender and light gluten free drop biscuits are ready in 20 minutes, start to finish. You can't beat the taste or the convenience!
The perfect dinner side, in minutes
I don't know about you, but I hate making dinner for my family every night. I know it sounds kind of ridiculous, since I cook and bake like it's myjob (because it is). But dinner creeps up on me every day just like it probably does with you.
I don't want to spend forever making dinner. They're just going to eat it and forget it, no matter how good it is. And I don't want to prepare the same meal every night any more than they want to eat the same meal every night.
So when I realized that I was making rice or gluten free pasta night after night, even if the rest of the meal wasn't a repeat, I found it inexplicably sad. Hel-lo gluten free drop biscuits.
How these gluten free biscuits are different
For so long, I was so obsessed withlight and flaky biscuits, with layers upon layers of buttery goodness. So when a super lovely, longtime reader named Jennifer starting asking aboutnonflaky biscuits, it took me a few momentsto actually get it.
You know, like, “Oh right! You meandrop biscuits!” So now, after that gentle reminder, I now present to you these light andfluffygluten free drop biscuits. They're not flaky in the traditional sense, because they're not laminated. But they're still supertender and light. And there's no folding or rolling necessary at all.
Before you know it, these gluten free biscuits are looking gorgeous and smelling fabulous. They take literally in 20 minutes flat from start to finish (really).
They're so quick and easy that I nearly made a real-time how-to video, rather than the more produced kind at the top of this page. But honestly it was just too boring, even thought it was still super fast.
Why this is the best gf drop biscuits recipe
For starters, there is no cutting, rolling, or shaping involved in the preparation of these homemade gluten free biscuits. Just combine your ingredients, give them a mix, quickly scoop portions onto a pan, and throw them in the oven to bake. Easy peasy — something we all need on occasion to make it through the day.
Another reason this gluten free biscuits recipe rocks is that you probably have all of its ingredients right there in your gluten free pantry. If you don't, a quick run to the store will take care of that — no need to hunt down specialty ingredients for these biscuits that only taste fancy.
Personally, I think that this is the best drop biscuit recipe exactly as it's written, but if you like to change things up, it also serves as an excellent base. Add cheese, dried herbs, and other sweet or savory mix-ins as you please. Seriously, this recipe is an all-around win.
Easy gluten free drop biscuits: ingredient notes
- Gluten free flour – I recommend Better Batter because it's made with really good lightweight gluten free flours and just enough of the ingredients that give a flour blend the proper balanced strength
- Cornstarch – We add a bit of cornstarch to this easy gluten free drop biscuit recipe to lighten up the flour blend so your biscuits are super tender
- Baking powder and baking soda – these serve as leavening agents, ingredients that help baked goods rise and get fluffy
- Salt – for such a simple ingredient, salt plays a big role in bringing out the flavor of these gf drop biscuits
- Sugar – there's only two teaspoons of sugar in this recipe, and while it does add a tiny bit of sweetness, it contributes more to the texture
- Butter – as the moisture in butter burns off, it creates tiny steam pockets that give these drop biscuits such a light, airy texture; keep it cold so your butter doesn't melt into the batter, but instead puffs it out
- Buttermilk – it adds a lovely flavor and helps with the fluffy texture we crave
How to make drop biscuits that are still light
We still need lightness in our biscuits, but we're not going to get it from layers of flour alternating with layers of cold butter that puff and expand in the heat of the oven. So we have to get it another way.
With drop biscuits, we go with smaller pieces of butter, just the right ingredients (of course!), a wetter dough, and a light, light touch. In fact, more often than not these days, I grate the butter on a standard cheese grater. So easy!
There's very little actual hand-on-ingredients action going on here. Keep those ingredients cold!
More tips for making the best gf drop biscuits
Stick to the recipe as much as possible
Of course, if you need to avoid a certain allergen, you should consider the ingredient substitutes that are mentioned below. But if you don't, you should really stick to this recipe exactly as I've outlined it.
That means using the same gluten free flour blend, not skipping the buttermilk, and working quickly so as not to allow your butter to melt. Believe me, if you follow me, the pay-off will be huge.
Preheat the oven, so your raw ingredients stay cold
Speaking of melted butter, you really don't want that. If your butter liquefies before the biscuits start baking, you're going to end up with dense little rolls.
To help keep that butter at the right temperature for baking, be sure to turn on your oven before you start preparing the gluten free drop biscuit mix. That way, your biscuits will get right to baking as soon as you pop them into the oven.
Measure your gluten free flour blend by weight
Because this gluten free drop biscuit recipe doesn't have a lot of ingredients and relies on precise measurements to ensure the lightest, fluffiest texture, it's essential that you measure your gf flour by weight rather than volume.
Measuring by weight really is the only way to ensure that you've got just the right amount of flour, so pull out that kitchen scale (or pick one up if you don't have one — I really like this kitchen scale on Amazon (affiliate link; feel free to shop around!)).
How to keep your hands clean when making gluten free drop biscuits
This biscuit dough isn't especially sticky, but you should still refrain from handling it. Instead, use an ice cream scoop, two spoons, or a spoon and spatula to scoop the dough and drop it onto your baking pan.
In addition to keeping your hands clean, these methods will help prevent your butter from melting since it won't come into contact with the warmth of your skin. If you're having any trouble getting your biscuit dough to release from the ice cream scoop, try dipping the scoop if ice water before each portion.
Refrigerate the gf biscuit dough between batches
If you make more dough than you can bake in a single go, be sure to stick the remaining dough in the fridge between batches. Again, this is to preserve the butter, so it doesn't melt prematurely.
How to store leftover gluten free drop biscuits
Unfortunately, these gf drop biscuits don't store very well. They'll be okay at room temperature in an airtight container for a day or so, but after that, they'll become hard and stale-tasting.
My advice is to only bake as many as you need. Because they're so quick and easy to put together, you can always make a fresh batch when necessary.
Making drop biscuits in advance
If you want a way to prepare fresh drop biscuits without having to go through all the prep work, consider freezing some. All you have to do is prepare the biscuit dough, drop the biscuits onto a parchment lined baking sheet, and then put the whole thing in the freezer rather than the oven.
Once they're frozen, remove them from the freezer and pile them into a zip-top bag. Now, you can pop them out whenever you need a biscuit. Bake right from frozen by just adding a few minutes to the baking time.
Ingredients and substitutions for these gluten free biscuits
How to make gluten free dairy free drop biscuits
The dairy in these biscuits is in two forms: buttermilk and butter. The buttermilk can easily be replaced with 1/2 cup (129 g) plain dairy-free yogurt + 1/2 cup (4 fluid ounces) unsweetened nondairy milk.
I much prefer that combination to simply adding 1 tablespoon of white wine vinegar to 1 full cup of unsweetened nondairy milk. The chopped and chilled butter is best replaced with 4 tablespoons (56 g) Spectrum brand nonhydrogenated vegetable shortening + 4 tablespoons (56 g) Melt brand VeganButter, but you can use all shortening.
I discuss that combination of shortening in my recipe for vegan biscuits. The melted butter that's brushed on the biscuits can be replaced with olive oil.
Can you make these gluten free biscuits sugar free?
Yes! You can replace the 2 teaspoons (8 g) granulated sugar with an equal amount of monk fruit sweetener, or just eliminate it altogether. It doesn't even need to be replaced, since it's such a small amount of sugar.
How to make gluten free corn free biscuits
The cornstarch can be replaced with arrowroot (my favorite sub for cornstarch), potato starch or even tapioca starch/flour.
Do you need xanthan gum to make these gluten free biscuits?
To make this recipe for gluten free biscuits, you need xanthan gum. But you can still make amazing gluten free drop biscuits without xanthan gum.
If you'd like to make easy drop biscuits that taste just like these, you're sensitive to xanthan gum and guar gum, try our gluten free biscuit recipe without xanthan gum. It has a different flour blend, and uses something called konjac powder instead of xanthan gum. You'll love it!
Delicious mix-in and topping ideas
As I've said, I think that these are the best gluten free drop biscuits ever just the way they are, but I can understand if certain meals call for something a little different. Here are a few mix-in and topping ideas to transform these gf biscuits into something even more special.
- bacon bits – sprinkle an ounc of them in the batter for a more savory taste
- butter – a pat of butter on a freshly split biscuit? It doesn't get more classic than that.
- cheese – sprinkle shredded cheese over the tops of your gf drop biscuits before baking for a cheesy treat
- dried herbs – you can add dried herbs to the dough or sprinkle it over the biscuits after coating with melted butter
- garlic powder – this is another idea for mixing with the batter or sprinkle over the tops of the freshly baked biscuits
- honey – topping these gf biscuits with a bit of honey takes them to the sweet side
- jam or jelly – jam and jelly are perfect accompaniments for breakfast, brunch, or dessert
- sausage gravy – this is a classic topping for gluten free breakfast biscuits; use these gf drop biscuits instead of laminated, layered ones for the easiest meal
- cinnamon sugar – try our gluten free cinnamon sugar drop biscuits for a sweet, aromatic variation
FAQs
Is Bisquick gluten free?
Traditional Bisquick in the bright yellow box is not gluten free. However, the brand has developed a gluten free version in similar packaging — but I recommend that you steer away from it.
Its gluten free flour blend is on the starchy side, so your biscuits may come out gritty. I've seen lots of people describe the texture as being similar to eating sand! Yuck!
Do these gluten free drop biscuits taste like Bisquick?
I may be biased, but I think this recipe for quick and easy drop biscuits is better than Bisquick. I find these biscuits come out more tender and fluffy, plus it's easy to change out some ingredients to help avoid allergens. Oh, and we've got no preservatives — that's a big win in my book.
How are gluten free drop biscuits different from rolled biscuits?
GF drop biscuits contain more liquid (in this case buttermilk) so they're easier to scoop and drop onto a baking pan. Drop biscuits also don't have the layers that come with rolled biscuits, but they're still incredibly soft and fluffy biscuits.
Why is my gluten free drop biscuit dough so dry?
Your gluten free dough may be dry because you used a different gf flour than what I recommend. Some brands are starchier than others, so they soak up liquid and get dry.
If you did use Better Batter, it's possible that you didn't measure the flour correctly. Remember: The most accurate way to measure gf flour is with a kitchen scale, not a measuring cup.
Can I bake these gf biscuits in a cast iron pan?
Yes, you can bake these biscuits in a cast iron pan, but you'll need to watch them carefully as the heated pan will cause them to bake more quickly.
Why did my gluten free biscuits fall apart?
If your biscuits are crumbling, you're probably dealing with too little moisture or too much flour. Remember that the latter will cause the former, so be sure to use a kitchen scale to measure your flour.
What do I do if my biscuits are flat?
If your gluten free biscuits look more like pancakes, there's a good chance that your butter melted before the biscuits got into the oven.
This generally happens when you use warm ingredients (butter that's been sitting out), over-mix the dough (the friction warms up the ingredients), or let your dough sit while the oven is preheating.
For your next batch, do everything you can to keep that butter cold, cold, cold.
Can I make gluten free drop biscuit dough in advance?
Yes, you can make your dough in advance by keeping the prepared dough in the fridge until you need it. Make sure to keep the dough tightly covered to keep it from drying out, and try to use it within a few hours.
How to make gluten free drop biscuits, step by step
Print Pin Save
Easy 20-Minute Gluten Free Drop Biscuits
Make gluten free drop biscuits in just 20 minutes with this easy recipe. These gf drop biscuits are tender and fluffy, and they're always the perfect dinner side.
Course: Pastry
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Yield: 10 biscuits
Author: Nicole Hunn
Ingredients
- 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter)
- ¾ teaspoon xanthan gum omit if your blend already contains it
- ¼ cup (36 g) cornstarch (or try potato starch or arrowroot)
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons (8 g) granulated sugar
- 8 tablespoons (112 g) unsalted butter cut into a 1/4-inch dice or grated and chilled
- 1 cup (8 fluid ounces) buttermilk chilled
- 1 tablespoon (14 g) unsalted butter melted
Instructions
Preheat your oven to 425°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well. Add the diced or grated and chilled butter, and mix to combine.
Create a well in the center of the dry ingredients, add the buttermilk and mix until just combined.
Working quickly, so the dough doesn’t get warm, drop the batter by the quarter cup using two large spoons or a 2-inch ice cream scoop about 1 1/2-inches apart on the prepared baking sheet. Do not pack the dough into the ice cream scoop.
Press the mounds of dough down gently to flatten the tops, and brush lightly with the melted butter.
Place the baking sheet in the center of the preheated oven and bake until lightly golden brown all over (about 15 minutes). Remove from the oven and allow to set briefly before serving.
Notes
Originally published on the blog in 2015. In 2017, video added, recipe tweaked slightly. In 2022, lots of text added to provide more resources for recipe success.
Original recipe adapted from the Drop Biscuits on page 52 of Gluten Free on a Shoestring Quick & Easy: 100 Recipes for the Food You Love—Fast!
Print Pin Save
Easy 20-Minute Gluten Free Drop Biscuits
Make gluten free drop biscuits in just 20 minutes with this easy recipe. These gf drop biscuits are tender and fluffy, and they're always the perfect dinner side.
Course: Pastry
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Yield: 10 biscuits
Author: Nicole Hunn
Ingredients
- 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter)
- ¾ teaspoon xanthan gum omit if your blend already contains it
- ¼ cup (36 g) cornstarch (or try potato starch or arrowroot)
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons (8 g) granulated sugar
- 8 tablespoons (112 g) unsalted butter cut into a 1/4-inch dice or grated and chilled
- 1 cup (8 fluid ounces) buttermilk chilled
- 1 tablespoon (14 g) unsalted butter melted
Instructions
Preheat your oven to 425°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well. Add the diced or grated and chilled butter, and mix to combine.
Create a well in the center of the dry ingredients, add the buttermilk and mix until just combined.
Working quickly, so the dough doesn’t get warm, drop the batter by the quarter cup using two large spoons or a 2-inch ice cream scoop about 1 1/2-inches apart on the prepared baking sheet. Do not pack the dough into the ice cream scoop.
Press the mounds of dough down gently to flatten the tops, and brush lightly with the melted butter.
Place the baking sheet in the center of the preheated oven and bake until lightly golden brown all over (about 15 minutes). Remove from the oven and allow to set briefly before serving.
Notes
Originally published on the blog in 2015. In 2017, video added, recipe tweaked slightly. In 2022, lots of text added to provide more resources for recipe success.
Original recipe adapted from the Drop Biscuits on page 52 of Gluten Free on a Shoestring Quick & Easy: 100 Recipes for the Food You Love—Fast!
