Erin’s Recipe Rundown
Texture: Tender and light inside, golden-brown outside.
Taste: Buttery biscuit goodness!
Ease: No rolling, no rising — this is an easy bread recipe!
Top Tips: Brushing the tops with milk before baking, then following it up with melted butter and flaky salt on top after baking ensures the absolute best taste and texture!
Recommended GF Flour: It’s important to use a high-quality flour that contains xanthan gum. I like to use King Arthur Flour Gluten-Free Measure-for-Measure Flour.
Would I make these again? Absolutely! These gluten-free drop biscuits are quick and versatile — serve them with breakfast or dinner (even as a standalone snack). They’re a definite crowd-pleaser!
xoxo erin
Biscuits are such a classic comfort food and these gluten-free drop biscuits make it easy to enjoy (and share!) buttery-soft biscuits anytime.
Serve them with butter and jam, as a side dish for soups and salads, or just snack on a plain biscuit — no matter how you serve these drop biscuits, you won’t be disappointed!
Featured Comment
From Connie: “Oh my gosh, I made these delicious biscuits tonight and the family absolutely loved them. I should have doubled the recipe! They were very easy and quick to make. Thank you for all your wonderful recipes.”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Biscuits
- Make-Ahead/Storage/Freezing Instructions
- Can these gluten-free biscuits be made dairy-free? What about nut-free?
- Can I add flavors to the dough?
- What can I serve with these gluten-free drop biscuits?
- More Gluten-Free Bread Recipes
- Easy Gluten-Free Drop Biscuits Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these easy gluten-free drop biscuits. See the recipe card below for exact measurements.
- Gluten-free flour: It’s important to use a high-quality gluten-free flour blend that contains xanthan gum for best results. I like to use King Arthur Flour Gluten-Free Measure-for-Measure Flour in these biscuits!
- Milk: The milk add moisture to the biscuit dough. Brushing more milk on top of them before baking encourages browning on the outside, without drying out the inside. For dairy-free, opt for unsweetened dairy-free milk.
- Butter: The melted butter in the dough adds tenderness and helps it achieve the ideal texture (plus the butter adds richness to the flavor). Coating the baked biscuits in melted butter adds to their flavor even more and helps the flaky salt to stick for the perfect finish. For dairy-free, use vegan butter.
How to Make Gluten-Free Biscuits
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
- In a medium bowl: Add all of the dry ingredients and whisk to combine.
- In a glass measuring cup: Add the milk (at room temperature!), egg, and melted butter. Whisk until smooth.
- Add wet to dry: Pour the wet mixture into the dry mix bowl. Stir with a rubber spatula until you don’t see any dry streaks.
- On a prepared baking sheet: Work quickly to scoop 8 large spoonfuls of batter onto the baking sheet and brush the tops with milk. Bake at 400°F until golden brown (about 20-22 minutes). Remove the biscuits from the oven and brush the tops with melted butter before sprinkling with flaky salt. Serve immediately and enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: You can prepare the biscuits up to 1 day before baking. Scoop the dough onto the baking sheet, but hold off topping them with milk until your ready to bake. Wrap the dough tightly with plastic wrap and refrigerate.
To Store: Let the baked biscuits cool, then store them in an airtight container at room temperature for up to 3 day or in the refrigerator for up to 1 week.
To Freeze: After the biscuits have cooled, wrap them tightly in plastic wrap then place them in a freezer bag or airtight container to freeze. They will keep in the freezer for up to 3 months.
Can these gluten-free biscuits be made dairy-free? What about nut-free?
Yes! Use unsweetened dairy-free milk and vegan butter to make these biscuits dairy-free. They’re also naturally nut-free!
Can I add flavors to the dough?
Yes, herbs like rosemary, thyme, or chives are great flavor additions! Gently fold the herbs into the dough before scooping the drop biscuits out onto the baking sheet.
What can I serve with these gluten-free drop biscuits?
These biscuits go with so many dishes and flavor profiles! You can simply serve them with butter, jam, honey, or even gluten-free gravy! They also complete hearty meals, like gluten-free meatballs, gluten-free beef stew, and sausage lentil soup. The biscuits even go with lighter options, like this Mediterranean salad with grilled chicken.
More Gluten-Free Bread Recipes
Easy Gluten-Free Drop Biscuits
Ingredients
- 1¾ cups (262g) gluten-free measure-for-measure flour
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- 1 cup (240ml) milk of choice at room temperature
- 1 large egg
- 3 tablespoons butter melted
- Melted butter and flaky salt for topping
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, add the gluten-free flour, baking powder, sugar and salt. Whisk to combine.
- In a glass measuring cup, whisk together the milk, egg and melted butter until smooth. Add the milk mixture to the flour mixture and stir with a rubber spatula to combine, until no dry streaks remain.
- Working quickly, scoop 8 large spoonfuls of the batter onto the baking sheet. Brush the top of each biscuit with milk.
- Bake for 20-22 minutes, until golden brown. Remove from the oven and brush with melted butter and top with flaky salt. Serve immediately.
Could you add cinnamon and softened raisins to these? Thinking it would work but maybe the liquid would need adjusted due to the raisins?
Hi Mallie, sounds like a tasty addition! Raisins don’t have very much liquid so it will probably turn out okay. Would love to hear how it goes for you!
Just made these biscuits this morning and OH SO LIGHT AND FLUFFY! Added a little kosher salt to buttered top and they tasted almost like a giant salted soft pretzel. Also wander about buttermilk instead of regular milk? Another great recipe from my new cookbook
We’re happy to hear you enjoyed the biscuits so much, Donna! Thank you for such positive feedback. We haven’t tried buttermilk in these biscuits, but if you decide to test it out, we’d love to hear how it goes!
Tried buttermilk-loved the biscuits
Hi Donna, thank you for sharing this with us! We’re so glad the buttermilk worked well!
I made these drop biscuits to tip a chicken pot pie and they ame out great! They could pass for regular gluten drop biscuits. Thank you!
Yay! We’re so glad to hear how much you enjoyed the biscuits and that they worked well on top of chicken pot pie! Thank you for your positive feedback, Leyna!
So good I could cry.
Oh wow! Thank you for such amazing feedback, Alisha! We’re so pleased you enjoyed the biscuits so much!
Oh my gosh, I made these delicious biscuits tonight and the family absolutely loved them. I should have doubled the recipe! They were very easy and quick to make. Thank you for all your wonderful recipes.
Yay! We’re so pleased to hear how much your family loved the recipe! Thank you for sharing your positive experience with us, Connie!
Made these and they are delicious! Added Turkey sausage crumbles and shredded cheddar- turned out amazing! Will be a family favorite for the future!
Easy recipe!
Yay! We’re so glad this recipe has become a family favorite! Those additions sound yummy. Thanks for sharing, Patty!
Oh my goodness these are so good!!! My family of five gobbled them right down and were looking for more!!! I will be making more tomorrow! Thank you for a great recipe!! I cannot wait to make the chicken pot pie recipe
I have NEVER left any review comments, even for recipes that are good. I have tried so many GF biscuit recipes and can never get that good homemade biscuit taste. I followed the recipe to a T and these turned out phenomenal! I finally have a gf biscuit recipe I can use! I made 7 instead of 8 and cooked them in a stone pot. Yummy!
Yay! We’re so happy to hear how much you loved the recipe, Jess! Thank you for your kind feedback!
What if you want to make this vegan? What do you recommend for egg replacement?
Hi Tiffany, we haven’t tested out any egg replacers to say for sure. You could try a flax egg or Bob’s Red Mill Egg Replacer, but we can’t say how either may impact taste/texture. If you decide to test it out, we’d love to hear how it goes!
I’m almost cried when I bit into my first one. Don’t be offended….they are not as good as my mama in Georgia’s but no biscuit ever is.( wondering if I could use buttermilk?) But those are the only biscuits from a long life of eating biscuits ( pre-diagnosis) that I’d put these above. The second one i stuffed with cheddar cheese and melted in the microwave( like a Bojangles one)…..oh man. I’m so happy. This is your first recipe I have tried and I cannot wait to dive into the others.
Aww, this makes us so happy to hear, Stevie — we’re so glad you loved the recipe so much! (And we completely understand still ranking second to your mom’s.) We haven’t tried buttermilk in these biscuits, but if you decide to test it out, we’d love to hear how it goes! We hope you enjoy Erin’s other recipes as well!
Can I make this vegan by replacing the egg for flax seed? If so I’ll definitely be making these.
Hi Jacqueline, we haven’t tested out a flax egg in this recipe to say for sure. It’s definitely worth a try! If you decide to test it out, we’d love to hear how it goes!
These are the best gluten free biscuits I have ever made! Great texture – light and airy in side. My hubby loved them. This will be my go to recipe from now on!
I was wondering if there is any way to make these like those restaurant biscuits that have cheddar cheese and garlic butter?
I made these for breakfast and sprinkled them with cinnamon sugar. They were really good and I feel like the batter is very versatile. I’d definitely try them with a little garlic powder and shredded sharp cheddar mixed in. Flaky salt on top would be delicious.
Erin,
This sounds amazing and I am going to try this tomorrow morning for breakfast!
I’m sure you can and it’s a great idea! I am going to try it also!
Thanks for the idea