Easy Gluten-Free Drop Biscuits

drop biscuits on a tea towel in a white baking dish.

Meaningful Eats

Easy Gluten-Free Drop Biscuits

These gluten-free drop biscuits can be on your table in under 30 minutes!

They're made with simple ingredients and bake up buttery soft with crisp golden-brown edges.

Prep Time 15

Cook Time 20

Total Time 35

Author Erin Collins

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.

Notes

Dairy-Free: Use unsweetened dairy-free milk of choice and dairy-free butter.

Nut-Free: These biscuits are naturally nut-free.

To Make-Ahead: 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 for up to 1 day.

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. Freeze for up to 3 months.

Nutrition