Gluten-Free Drop Biscuits

These Gluten-Free Drop Biscuits are soft, fluffy, buttery, and incredibly easy to make. Unlike traditional rolled biscuits that require kneading and cutting, drop biscuits come together in one bowl and are simply scooped onto a baking sheet. The result is a tender biscuit with a golden crust and a light, fluffy interior that’s perfect for breakfast, dinner, or a quick snack.

Whether served alongside soup, topped with jam, or enjoyed warm with butter, these gluten-free biscuits deliver all the comfort of classic homemade biscuits without the gluten.

Why You’ll Love This Recipe

• No rolling or cutting required
• Ready in under 30 minutes
• Soft and fluffy texture
• Made with simple ingredients
• Perfect for beginners
• Freezer-friendly
• Great with sweet or savory toppings

Preparation Time

• Prep Time: 10 minutes
• Bake Time: 15–18 minutes
• Total Time: 25–30 minutes

Yield

• 10–12 biscuits

Ingredients

Dry Ingredients

• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 tablespoon baking powder
• 1 teaspoon granulated sugar
• ½ teaspoon salt

Wet Ingredients

• ½ cup cold unsalted butter, cubed
• 1 cup cold buttermilk

Optional Topping

• 1 tablespoon melted butter
• Flaky sea salt
• Fresh herbs

Equipment Needed

• Large mixing bowl
• Pastry cutter or fork
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Cookie scoop or spoon

Instructions

Step 1: Preheat the Oven

Preheat your oven to:

425°F (220°C)

Line a baking sheet with parchment paper.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together:

• Gluten-free flour
• Baking powder
• Sugar
• Salt

Mix until evenly combined.

Step 3: Cut in the Butter

Add the cold cubed butter to the flour mixture.

Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

The cold butter creates flaky layers and tender biscuits.

Step 4: Add the Buttermilk

Pour in the cold buttermilk.

Stir gently until a thick, sticky dough forms.

Do not overmix.

The dough should look slightly shaggy and moist.

Allow the dough to rest for:

5 minutes

This helps hydrate the gluten-free flour and improves texture.

Step 5: Drop the Dough

Using a large spoon or cookie scoop, drop mounds of dough onto the prepared baking sheet.

Leave about 2 inches of space between biscuits.

For rustic biscuits, do not smooth the tops.

Baking Instructions

Step 6: Bake

Bake at:

425°F (220°C) for 15–18 minutes

The biscuits are done when:

• The tops are lightly golden
• The edges are crisp
• The centers are fully set

Internal Temperature

For accuracy, the center should reach:

200–205°F (93–96°C)

Step 7: Finish

Remove from the oven.

Brush the tops with melted butter if desired.

Allow to cool for:

5 minutes

before serving.

Tips for Perfect Gluten-Free Biscuits

Keep Ingredients Cold

Cold butter and buttermilk create lighter, fluffier biscuits.

Use a Good Flour Blend

A quality gluten-free all-purpose flour blend with xanthan gum produces the best results.

Don’t Overmix

Overmixing can make biscuits dense and heavy.

Rest the Dough

A short resting period allows the flour to absorb moisture and improves texture.

Bake Immediately

Once mixed, bake the biscuits promptly for maximum rise.

Flavor Variations

Cheddar Biscuits

Add:

• 1 cup shredded cheddar cheese
• ½ teaspoon garlic powder

Herb Biscuits

Mix in:

• 1 tablespoon chopped rosemary
• 1 tablespoon fresh parsley

Garlic Butter Biscuits

Brush with garlic butter immediately after baking.

Sweet Honey Biscuits

Increase sugar to 2 tablespoons and drizzle with honey before serving.

Bacon Cheddar Biscuits

Add:

• ½ cup cooked crumbled bacon
• ¾ cup cheddar cheese

Storage Instructions

Room Temperature

Store in an airtight container for:

2 days

Refrigerator

Store for:

5 days

Reheat before serving.

Freezer

Freeze baked biscuits for:

3 months

Wrap individually for best results.

Reheating Instructions

Oven

Bake at:

350°F (175°C) for 5–7 minutes

Microwave

Heat for:

15–20 seconds

until warm.

Serving Suggestions

These biscuits pair wonderfully with:

• Vegetable soup
• Chicken soup
• Beef stew
• Chili
• Scrambled eggs
• Sausage gravy
• Butter and jam
• Honey

Nutritional Information

Per Biscuit (Based on 12 Biscuits)

• Calories: 175
• Protein: 3g
• Carbohydrates: 22g
• Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 22mg
• Sodium: 280mg
• Fiber: 1g
• Sugar: 2g
• Calcium: 90mg
• Iron: 1mg

Nutrition values are estimates and may vary depending on ingredients used.

Frequently Asked Questions

Can I make these dairy-free?

Yes. Use plant-based butter and dairy-free buttermilk (milk plus a teaspoon of vinegar).

Why are my biscuits crumbly?

Gluten-free baked goods can become crumbly if there isn’t enough moisture. Measure ingredients carefully and avoid overbaking.

Can I use milk instead of buttermilk?

Yes, but buttermilk provides a softer texture and richer flavor.

Can I make mini biscuits?

Absolutely. Reduce baking time to 10–12 minutes.

Which gluten-free flour works best?

A cup-for-cup gluten-free baking blend containing xanthan gum generally works best.