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.
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!
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!