Unbelievable Gluten Free Drop Biscuits Recipe (2024)

Last Updated: October 29, 2020 By Linnie 20 Comments

Jump to recipe

Gluten Free Drop Biscuits are by far the easiest and tastiest biscuits you’ll ever make. Perfectly mimicking those Bisquick biscuits I grew up on.

(Gluten Free, Dairy Free friendly)

My mother was the bisquick queen. It’s what we grew up on, along with Jiffy Blueberry Muffins and Beef Stroganoff. She’s always been all about the no-fail recipes … andddd obviously I can’t eat any of those anymore.

Take me back to my childhood, Gluten Free Drop Biscuits.

These did not fail me. I’ve made the full fledged gluten-free cut out biscuits before and they are delicious but, let’s face it, I am lazy. If we have not established this after 3 years … I AM LAZY.

When I was a kid, Drop Biscuits were an addition to almost every meal.

For breakfast with honey, YESSSS.
Lunch with some peanut butter and jelly.
Dinner with any kind of dish you could imagine. Guaranteed they would be on the side to our Honey Mustard Pressure Cooker Pork Chops.
Dessert with Strawberries! (Coming Soon)

As I said, my mother was the drop biscuit queen. I happily take that torch and run with it … and you’re more than welcome to join me.

Simply whisk together your dry ingredients, mash in your butter to create a fine meal and then fold in your wet ingredients. It is that easy.

Even though I practically grew up on Bisquick before and have to say, these gluten-free drop biscuits are way better. (Sorry Bisquick.)

TIP: I’ve found they are super moist and are fabulous for traveling BUT will get a little moldy by the second day if just left on the counter. Best if you store them in the refrigerator or plan to eat them quickly.

I took them with me on our Jamaica adventure and they were PERFECT for the trip there.

So whether you want to become the drop biscuit queen or you simply want some darn gluten-free biscuits that are quick and easy to make, we’ve got you covered.

RECIPE NOTE: For some reason readers have reported having a very different result than what we have experienced when testing and making these ourselves. We cannot figure out how they are getting these results but have a few theories.

Butter. You want to make sure that the biscuit batter is cold. If the butter is warm we’ve found they will spread out a bit more.

Try using 1/2 cup of milk to start as some readers have reported having better luck with this amount.

Gluten Free Drop Biscuits Recipe

Biscuits

Gluten free, dairy free

American

Gluten Free Drop Biscuits are by far the easiest and tastiest biscuits you’ll ever make. Perfectly mimicking those bisquick biscuits I grew up on. (Gluten Free, Dairy Free friendly)

Unbelievable Gluten Free Drop Biscuits Recipe (4)

Print Recipe

Yield: 12

Prep Time:10 min

Cook Time:15 min

Total Time:25 min

Ingredients:

2 cups gluten-free baking flour
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1/2 cup cold butter, cubed (or dairy-free butter alternative)
2 eggs (we've tested with flax eggs and they've worked well)
1/2 cup - 1 cup milk (or dairy-free milk alternative) **SEE NOTES IN POST ABOVE RECIPE CARD**

Directions:

1. Preheat oven to 375 degrees F.
2. Prepare a baking sheet with parchment paper.
3. In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt.
4. With a pastry dough cutter (or a fork) cut butter into flour mixture until butter is fully cut into the flour and it resembles small pebbles.
5. Stir in eggs and milk.
6. Drop 2 Tablespoons of dough onto baking sheet, 2 inches apart from each biscuit.
7. Bake for 11-15 minutes, or until a toothpick comes out clean and tops begin to brown.

Author: Linnie

Recipe Video:

Nutrition Information:

Serving size: 1 biscuit
Calories: 90
Other nutrition information: Total Fat: 1.5g , Saturated Fat: .3g , Trans Fat: 0g , Cholesterol: 30mg , Sodium: 210mg , Total Carb: 17g , Dietary Fiber: 2g , Total Sugars: 2g , Protein: 4g

Recipe, images, and text © Veggie Balance

How much did you love this recipe?

Click a star to let me know:

(140 votes, average: 3.78 out of 5)

You’ll love these recipes, too!

Make Your Own Taco Sauce Recipe {Ortega Taco Sauce Copycat}

Turmeric Roasted Sweet Potato Green Beans and Crunchy Chickpeas Recipe

Slow Cooker Apple Crisp Recipe

No Bake Energy Bites Recipe (Peanut Butter Oatmeal)

Haven't found exactly what you're looking for? Try our Recipe Index

Reader Interactions

Comments

MomEH says
March 6, 2019 at 8:23 pm
These were super easy (which can be tricky with GF) and super delicious. The whole family loved them! Thank you for sharing this recipe!!
Reply
- Lindsay says
  March 9, 2019 at 10:35 am
  So glad you and your family enjoyed it! These is a family favorite of ours too! 🙂
  Reply
d mazee says
April 19, 2019 at 10:22 pm
these were pretty easy and tasted good BUT they left a bad aftertaste… i think they just have way too much baking powder.
Reply
Anita Curry says
April 24, 2019 at 11:15 pm
I followed the recipe exactly and the biscuits turned out looking like pancakes. Really disappointing.
Reply
- Lindsay says
  May 18, 2019 at 10:51 am
  Mmm it sounds like something went wrong. The batter is a little wet but 100% should not flatten into pancakes. What type and/or brand of flour did you use?
  Reply
  See Also
  Easy Irish Soda Bread Recipe
  - Ronni King says
    September 18, 2022 at 6:43 pm
    I really liked this recipe! I used Namaste flour and was hoping my baking soda was not too old. I mixed it op then put parchment on the pan, got a call so talked for maybe 5 minutes. When I went back to the bowl the mix was rising a little. They turned out so well that I will probably use this recipe forever!!❤️
    Reply
- Alexa says
  May 9, 2020 at 8:34 pm
  Mine also turned into pancakes… I used Bob’s Red Mill Gluten free Flour.
  Reply
- Anna says
  June 8, 2020 at 6:28 pm
  I made them too and this batter is wayyyy too sloppy. It should be more like half the amount of milk. Why did I notice this before pouring the whole cup in?!
  Reply
Clairabelle says
June 21, 2019 at 11:32 pm
Can you clarify something – the recipe says 1 cup of milk but the amount of milk used in the video looks like a LOT less. 1 cup seems like it would make a very liquid batter. Thanks!
Reply
- Lindsay says
  July 13, 2019 at 10:07 am
  We’ve tinkered with this recipe even more since that video and have found we actually prefer the 1 cup of milk results. Now that is with the flour blend we use though so by all means start with 1/2 cup (thats what you see in the video) and adjust from there if need be.Hope this helps!
  Reply
Angel says
December 16, 2019 at 6:36 pm
I added a bit more cold butter and used coconut milk instead of regular. Then I folded cranberries into the mixture. The trick to drop biscuits is NOT to mix batter too much. Should be sticky and thick. Mine turned out perfect!
Reply
Julie says
December 31, 2019 at 9:17 pm
These turned out melt-in-your-mouth delicious!
I used coconut oil (as a soft solid); 1.75 tablespoons coconut palm sugar; one real egg and one Egg-Beaters ‘egg’; and Bob’s Red Mill gluten free flour. Also, rolled them into two inch balls and flattened them a bit with my fingers. Delicious!
Reply
- Lindsay says
  January 12, 2020 at 1:44 am
  Thank you Julie! I’m glad you enjoyed them 🙂
  Reply
Valerie says
January 9, 2020 at 6:44 pm
Mine turned out like pancakes too I used bob mills baking mix and a cup of soy milk
Reply
- Lindsay says
  February 28, 2020 at 7:23 am
  Was there tiny pieces of butter still visible? I’m wondering if perhaps the dough was too warm.. Kind of like when cookie dough isn’t chilled enough. I make these all the time so I really can’t find and diagnose this issue that people are having.
  Reply
Cheryl says
January 20, 2020 at 12:45 pm
These drop biscuits were easy and delicious. I cut the recipe in half and yummy! Thank you first gluten free biscuit I truly enjoyed. Yummy plain with butter and also with biscuits and gravy! Thank you! Stars would not clock….I give 5 stars!
Reply
nicole says
April 19, 2020 at 1:51 pm
i followed your recipe to the letter with dairy free alternatives for the butter and milk, and ended up with cookies rather than biscuits. totally flat. still tasty but not what i was going for. upon reading the comments i see you suggest starting with half a cup of milk rather than the full cup as stated in the recipe- i was disappointed to read that in the comments after they were in the oven. maybe that’s a good revision to the recipe itself to avoid this for others in the future?
Reply
Margaret Schade says
August 28, 2020 at 10:54 am
Can I make the biscuits in the morning and then heat them in the evening in the microwave or oven?
Reply
Kristi says
November 30, 2020 at 4:21 pm
Love these biscuits!! And so does my family with small kids. But, please note that the nutrition facts listed at the end of this recipe are off. (I calculated 157 calories, 8.5g fat, 16.4g carb, and 3.3g protein, with Stevia instead of sugar, 2 whole eggs, and unsweetened almond milk.)
Reply
Jessi P says
May 7, 2021 at 2:36 pm
Just made these and they came out great!! Used 1/2 cup almond milk, cup 4 cup flour, forager vegan butter, a lil vanilla extract and they came out just like I had hoped. Not as fluffy looking as yours but still a nice size and great texture/taste. Next time I plan to make them larger and just do 8 instead of 12. Will deff make again!
Reply

Unbelievable Gluten Free Drop Biscuits Recipe (2024)

FAQs

What is the secret to biscuits? ›

Use Cold Butter for Biscuits

When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

Tell Me More ›

How do you keep drop biscuits from falling apart? ›

Fat aside, a common solution to crumbly biscuits is to cut back on the measured amount of dry ingredients. According to Quaker, you should be scooping flour gently with a spoon instead of sticking your measuring cup directly into the bag, which can lead to compacted mis-measurements.

See Details ›

Why are my gluten free biscuits dense? ›

Moisture content: If you have too much or too little liquid, then your biscuits will either not rise or be very dense. You want a sticky dough that holds its shape when pressed. Sour cream with just a bit of extra milk provides the perfect moisture for gluten free biscuits!

Why didn t my drop biscuits rise? ›

Be sure to keep that oven door closed! Opening your oven door during the baking process will let all that heat out. That rush of cold air that you let in can cause your biscuits to not rise as much. If you really want to keep an eye on your biscuits while they bake, turn the oven light on and peek from the outside.

What type of flour makes the best biscuits? ›

White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

Explore More ›

What is the best flour to use for biscuits? ›

Self-rising flour is great for biscuits for a number of reasons: It's often made with soft (low protein) Southern wheat. Look for White Lily or Martha White flours. I haven't tried King Arthur self-rising flour but their products are usually excellent.

Tell Me More ›

What is the difference between a biscuit and a drop biscuit? ›

Drop biscuits have more milk or other liquid added to the dough than rolled biscuits. The dough is moister and cannot be kneaded or rolled; simply drop tablespoons of dough onto the baking sheet. Drop biscuits don't rise as much as other biscuits and they are always coarser in appearance and texture.

Why are my drop biscuits flat? ›

If the fat melts or softens before the biscuits bake, the biscuits will be hard and flat because there's no place for the CO2 to go except out of the biscuits. Don't work in a hot kitchen. If the dough seems to be getting too soft or warm, place it in the freezer for 10 to 15 minutes.

Know More ›

Why won't my gluten free dough rise? ›

If your gluten free bread didn't rise, here are some things to check: Was the yeast expired? Did you use the right type of yeast that the recipe called for? (Active dry yeast or Rapid-rise yeast.) What temperature was the water you proofed the yeast in?

View Details ›

Why are gluten free biscuits crumbly? ›

Gluten-free baked goods have earned the reputation of being dry and gritty. That grit—that evil grit! —is the result of gluten-free flours that are often high in starches and rice flour, which take longer to absorb moisture than regular “gluten” flour.

Do drop biscuits have more liquid than rolled biscuits? ›

A little bit more rustic than their rolled cousins, drop biscuits are made by 'dropping' a spoonful of moist dough onto a baking sheet, rather than rolling them out and shaping them carefully with a cutter. Drop biscuits contain more liquid than rolled ones and don't tend to rise as high as other biscuits.

Learn More Now ›

What is the secret to high rising biscuits? ›

A hot 425° oven helps give the biscuits a nice oven spring, or initial rise caused by the reaction to the heat. Eat them fresh. Biscuits are best hot right out of the oven.

Should you chill biscuit dough before baking? ›

But if you chill your pan of biscuits in the fridge before baking, not only will the gluten relax (yielding more tender biscuits), the butter will harden up. And the longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape. So, chill... and chill.

What are the two most important steps in biscuit making? ›

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.

Read On ›

What makes biscuits taste better? ›

Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender. Butter: We use salted European butter in this recipe. It will work with unsalted or salted butter. I like the extra saltiness of salted butter, but you can reduce the salt to 3/4 teaspoon if you prefer.

Find Out More ›

What makes a good biscuits? ›

“What makes a good biscuit,” Maupin said, “is that it has to be light and flaky on the inside, brown and crunchy on the outside.”

Keep Reading ›