By/ Last Modified On February 8, 2024
Easy and rustic, these gluten-free drop biscuits take less than thirty minutes to make with only 6 simple ingredients.
They are the perfect side dish for all of your favorite meals, especially those meals that include a gravy or sauce to dip biscuits into!
GLUTEN-FREE DROP BISCUITS RECIPE
Drop biscuits are different than rolled biscuits in that they are way easier to make! They still have the dense yet fluffy texture you want in a biscuit, just in a simplified recipe that goes straight from the bowl to the pan, no rolling pin required.
If you are interested in making a rolled and cut gluten-free biscuit recipe, see mine! It's been perfected over the years just like this one has, and comes out perfectly every time. Or try these gluten-free cheddar biscuits for extra flavor.
This gluten-free drop biscuit recipe uses a pre-mixed gluten-free flour blend to keep it simple. I also find that blended gluten-free flours give me the best results in baked goods, particularly in gluten-free bread recipes.
WHY YOU WILL LOVE THIS GLUTEN-FREE DROP BISCUITS RECIPE
Simple Ingredients: You can whip up a batch of these biscuits any time you want or need to. Everything you need is probably in your pantry already. Use these as a last-minute side dish any time.
Less Mess: Compared to making rolled biscuits, drop biscuits are much less messy. You won't need to dirty the counter, a rolling pin, and cutters to create these, just a bowl and some spoons.
Save Money: We already know that store-bought gluten-free bread can be pricey. Learn how to make your own to save on your grocery bill.
INGREDIENTS IN GLUTEN-FREE DROP BISCUITS
Gluten-Free All-Purpose Flour - Start with two cups of gluten-free all-purpose flour blend. I like Bob's Red Mill 1-to-1 Flour.
Baking Powder - While most baking powder should be gluten-free, I suggest that you use a trusted brand, like Clabber Girl, to ensure that there is no cross-contamination. Baking powder gives rise to our biscuits.
Salt - Salt adds simple flavor to drop biscuits.
Garlic Powder and Onion Powder - To add even more flavor, these seasonings can be included in the recipe too. They are optional though. You don't need to add them, and if you're using drop biscuits for a sweet application (like a strawberry shortcake, or topped with jam) you won't want the savory seasonings.
Shortening - To get a fluffy biscuit, shortening is cut into the flour. When the biscuits bake, the shortening melts and creates air pockets. Lard can be used instead of shortening. I would avoid substituting with butter in this recipe, as the texture will not be as fluffy.
Eggs - In gluten-free drop biscuits, eggs help to hold everything together, sparing you from crumbling, falling apart biscuits.
Milk - To form a cohesive dough, a bit of milk adds needed moisture. Half and Half or buttermilk can be used instead. Dairy-free milk can be used if you'd like these gluten-free drop biscuits to be vegan as well.
If you have any questions, please leave a comment below and I will get back to you.
HOW TO MAKE GLUTEN-FREE DROP BISCUITS
- In a large mixing bowl, stir together flour, baking powder, and salt.
- Cut in the shortening with a pastry blender until the mixture is crumbly and the size of peas.
- Mix together the egg and milk in a small bowl.
- Add the egg mixture to the flour mixture and stir just until combined.
- Drop the dough by heaping tablespoons onto a baking sheet lined with parchment paper, leaving at least 2 inches between each drop.
- Bake as directed in the recipe below until the biscuits are browned and cooked through. Remove from the oven and let cool for at least 10 minutes before serving.
These numbered steps match the numbered photos above and are for illustration purposes. For the full list of ingredients and instructions, please see the recipe card below.
TIPS FOR MAKING THE BEST GLUTEN-FREE DROP BISCUITS
Use Shortening: Biscuits made with shortening rather than butter tend to be lighter and flakier. For these biscuits, you can use a vegetable shortening (like Crisco) or a non-hydrogenated Palm oil shortening.
Don't Overmix: Mix the dough just until it's combined to keep the texture nice and light.
Keep Ingredients Cold: Cold milk, eggs, and shortening will keep the shortening solid until the biscuits are baking. This means that there will be more airy pockets created, and therefore a fluffier biscuit.
WHAT DOES IT MEAN TO CUT IN THE SHORTENING?
"Cutting In" is a term used to describe blending fat into flour to create a crumbly mixture. This method is used when making pie crust, scones, and biscuits. A specific tool called a pastry blender makes this super easy. If you don't have a pastry blender, you can also cut in the shortening using two forks.
WORKING WITH GLUTEN-FREE FLOURS WHEN MAKING BISCUITS
When measuring gluten-free flours while making these wheat-free biscuits, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
The best method really is to weigh the flour but I don't have the ingredient weights for all my recipes yet. When I do, I'll update the recipe cared below.
WHAT KIND OF GLUTEN-FREE FLOUR IS BEST FOR BISCUITS?
I've made this gluten-free drop biscuit recipe with a variety of different flours to find the best result. I like using Bob's Red Mill, or my own gluten-free flour blend in this biscuit recipe.
HOW LONG WILL GLUTEN-FREE BISCUITS STAY FRESH?
You can keep these biscuits in an airtight container at room temperature for up to two days. For best results, eat them when they are fresh from the oven.
CAN I FREEZE GLUTEN-FREE DROP BISCUITS?
You can freeze these baked gluten-free biscuits for up to 3 months. Thaw them overnight in the refrigerator or reheat them right before you are ready to enjoy them.
WHY ARE THERE EGGS IN THIS RECIPE?
Not all biscuit recipes include eggs, but in my recipe testing, I found that the addition of eggs added a number of things. First, it keeps the dough together, since there is no gluten in the recipe to act as a binder. Secondly, eggs add flavor and richness.
WHAT TO SERVE WITH GLUTEN-FREE DROP BISCUITS
Try these tasty biscuits as a side dish! They go great with soups and stews, or with BBQ-style meals.
Try them with BBQ Chicken Wings too!
If you were ever a fan of the Bisquick Strawberry Shortcake recipe, these biscuits can be subbed in for the cakes in my Gluten-Free Strawberry Shortcake Recipe. Feel free to add a tablespoon or two of sugar to the biscuit dough to add sweetness.
Did you make these Gluten-Free Drop Biscuits? Please leave a comment below letting me know what you thought.
- 2 cups gluten-free all-purpose flour blend
- 2 teaspoons gluten-free baking powder
- 1 teaspoon salt
- 8 tablespoons shortening
- 2 large eggs
- 8 tablespoons milk (or dairy-free milk)
- Optional: 1 teaspoon garlic powder and/or 1 teaspoon onion powder
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
- In a large mixing bowl, stir together flour, baking powder, salt.
- Cut in the palm shortening until it is crumbly and the size of peas.
- Mix together egg and milk.
- Add the egg mixture to the flour mixture and stir just until combined.
- Drop heaping tablespoons worth of dough onto the baking pan, at least 2 inches apart. The dough will be sticky.
- Bake for 20-22 minutes or until the biscuits are brown and cooked through. Remove from the oven and let cool for at least 10 minutes before serving.
- Store gluten free drop biscuits in an airtight container at room temperature for up to 2 days, or freeze for up to three months.
- Serve drop biscuits with BBQ food, saucy homestyle meals, or country breakfasts.
- Drop biscuits also make a delicious strawberry shortcake or can be eaten topped with jam or your favorite spread.
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Serving Size:1 biscuit
Amount Per Serving: Calories: 172Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 275mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 4g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.