Easy Gluten-Free Drop Biscuits

Heather Dessinger

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gluten free drop biscuits recipe

If you love buttery, fluffy biscuits but loathe the hassle of cutting cold butter, kneading dough and fiddling with pastry cutters, this recipe is for you.

Just mix a handful of simple ingredients, drop the dough onto a baking sheet, and brush it with a little butter. In about twenty minutes total, you’ll have warm, golden brown biscuits that are perfect for serving with:

They also make a great foundation for savory breakfast sandwiches with eggs or sausage – or both! I hope you love them as much as we do. If you try them out please come back and rate the recipe.

gluten free drop biscuits recipe
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5 from 3 votes

Gluten-Free Drop Biscuits Recipe

These buttery, fluffy biscuits can be served with sweet jam, savory gravy or whatever you like. They’re super easy to make, too – just mix and drop the biscuit dough onto a cookie sheet, brush with a little butter, and bake!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 biscuits
Calories 300kcal
Author Heather Dessinger

Equipment

  • Cookie sheet / baking sheet
  • Ice cream scoop (optional)

Ingredients

Dry Ingredients

Wet Ingredients

  • ¼ cup melted butter (or coconut oil if dairy-free)
  • 1 tbsp honey
  • 1 tsp apple cider vinegar
  • 3 large eggs
  • 2 tbsp melted butter for brushing (or coconut oil if dairy-free)

Instructions

  • Preheat oven to 350F and line a baking sheet with parchment paper.
  • Add the dry ingredients to a large mixing bowl and stir to combine.
  • In a separate bowl, whisk together the wet ingredients.
  • Pour the wet ingredients into the bowl with the dry ingredients and stir until well combined.
  • Scoop about three heaping tablespoons of biscuit dough onto the prepared baking sheet. I use an ice cream scoop to make this step super quick, and the biscuits bake evenly because they’re close to the same size.
  • Bake for 15 minutes, or until the tops are golden brown and firm yet springy.

Nutrition

Serving: 1biscuit | Calories: 300kcal | Carbohydrates: 10g | Protein: 10g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 228mg | Potassium: 77mg | Fiber: 4g | Sugar: 3g | Vitamin A: 332IU | Vitamin C: 0.01mg | Calcium: 107mg | Iron: 2mg

Frequently Asked Questions

Can I use gluten free flour instead of almond flour?

Unfortunately, almond flour absorbs liquid differently than most gluten-free flour blends and won’t likely work in this recipe.

I’m egg free. Can I use an egg replacer such as a flax egg in this recipe?

I haven’t tested it with any egg replacements, but if you do please leave a comment and let us know how it turns out.

More Recipes To Try

Strawberry Shortcake Biscuits – These biscuits are so simple and delicious! If strawberries aren’t in season, the post includes suggestions for different fruits that go well with this recipe.

Gluten-Free Bread – This artisan bread has a golden, crusty outside and a soft, airy inside with a sourdough-style flavor.

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About HEATHER

Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world.