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. ★★★★★“
From Diane: “Hi Erin. I made these biscuits. They were delicious. I will be making these on a regular basis. So easy to make. Thank you for the recipe. ★★★★★“
From Susan: “I made these tonight to go with split pea soup. Sooo yummy. The recipe is a keeper! ★★★★★“
Recipe Overview
⏱️ Time to Taste: About 30 minutes
✨ Texture: Tender and light inside, golden-brown outside
🥣 Ease: No rolling, no rising — this is an easy bread recipe!
🌾 Flour Used: Gluten-Free Measure-for-Measure Flour
🎂 Equipment Needed: Mixing bowls, whisk, glass measuring cup, rubber spatula, cookie scoop or spoon, and baking sheet
🎉 Best For: Breakfast, snacks, holiday meals, soup and stew pairings, or anytime you’re craving homemade gluten-free biscuits
❤️ Why You’ll Love It: These quick drop biscuits are so versatile — serve them with breakfast or dinner (even as a standalone snack). Sometimes I’ll make them alongside my best-ever gluten-free cornbread for a fun variety of homemade breads.
Biscuits are such a classic comfort food and these drop biscuits with gluten-free flour make it easy to enjoy (and share!) buttery-soft biscuits anytime. They’re one of my favorite gluten-free quick breads. They go with so many dishes!
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!
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.
- 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 Drop Biscuits
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Whisk the dry ingredients: I start by mixing the dry ingredients in a medium bowl. This helps evenly distribute everything so the biscuits bake up with the best texture.
Whisk the wet ingredients: I whisk the wet ingredients until smooth in a glass measuring cup. Using room-temperature ingredients helps everything come together more easily!
Add Wet Mixture to Dry Mixture: Don’t overmix here — a few quick stirs should be all you need. I like to use a rubber spatula and I stop as soon as I can’t see any flour streaks.
Top and Bake: I like to add milk to the tops of the biscuits before baking, then follow it up with melted butter as soon as they’re out of the oven. A little flaky salt is the perfect finishing touch!
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 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
30-Minute 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.
Absolutely wonderful. I used Bob’s Red Mill 1 to 1.
We’re so glad you loved the biscuits, Donna! Thank you for coming back to share your experience with us. Happy baking!
Hi Christie. Do you think I could use this recipe for a strawberry shortcake? If I can would you please recommend the adjustments I would need to make. Thank you.
Diane
Hi Diane! We haven’t tried to use these biscuits for a dessert recipe like strawberry shortcake before. We’d typically go with this gluten-free pound cake recipe or our favorite gluten-free angel food cake for strawberry shortcake. This biscuit recipe would require multiple changes to make them more tender, cake-like, and sweeter. Thank you for your question!
Hi Erin. I made these biscuits. They were delicious. I will be making these on a regular basis. So easy to make. Thank you for the recipe.
Diane
Yay! We’re so glad you enjoyed the biscuits enough to add them to your regular rotation. Thank you for sharing your positive experience with us!
Can I use honey instead of granulated sugar?
Hi Michaela! We wouldn’t recommend using honey as that would add liquid and change the structure unless further changes were made to the recipe. Thank you for your question!
Is there a typo in the amount of flour? or wet ingredients? I had a thin batter when all was said and done. Had to add quite a bit more flour to even have the batter hold together for mounds.
Hi Sara! The measurements are correct in this recipe. Did you use the recommended GF flour blend? Other GF blends will absorb the liquid differently and change the consistency. Thank you for your question! We hope your next batch goes much better!
These look fabulous. But I must use a lower carb flour for medical reasons. Can these be made with almond flour instead? If so, how much?
Hello! Unfortunately almond flour doesn’t work as a 1:1 swap for GF measure-for-measure flour as they have much different properties. To use almond flour, it’s best to stick to recipes that are specifically designed for it. Thank you for your question!
Would these be good for biscuits & gravy?
Definitely, Annie! We hope you love the biscuits!
I made these tonight to go with split pea soup. Sooo yummy. The recipe is a keeper!
Yay! We love to hear this, Susan. Thank you!
Would it be ok to use buttermilk for the milk?
Hi LeAnn! We haven’t tried buttermilk in these biscuits, but if you decide to test it out, we’d love to hear how it goes!
These were the best biscuits I’ve made since going gluten free, and my non gluten free people could not tell. All of your recipes I have tried so far have been really good. Thank you so much for sharing!
Yay! We love to hear this, Renee! Thank you for sharing your positive experience with us!
How can you toast these once stored in fridge?would love to cut in half and use for a breakfast sandwich or just reheat to go with my leftover gluten free hamburger helper aI made.
Hi Kim! We haven’t tried toasting them, but that’s a fun idea! You could slice them in half and lightly butter the cut sides, then place them cut-side down in a skillet for just a couple of minutes. We’d let them sit out for a bit to warm up before cutting, or even microwave them briefly, as cold biscuits will crumble more when sliced. We’d love to hear how it goes!