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:
- Homemade jam (We love strawberry, blackberry and peach)
- Sausage gravy
- Soups, stews and chili
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
Equipment
- Cookie sheet / baking sheet
- Ice cream scoop (optional)
Ingredients
Dry Ingredients
- 2½ cup almond flour
- 1 tsp baking powder (here's how to make it)
- ½ tsp baking soda
- ¼ tsp sea salt
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
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.
These look pretty good and nicely simple. I might make them a bit more like regular biscuits by smoothing them out a bit…but they look good to go! I use Bocha Sweet and Allulose, but need to find a liquid non-stevia/monkfruit/sugar alcohol substitute for honey and maple syrup as I’m diabetic. Once I do that, I’ll make these and let you know but I feel they will be a 5*!
I tried these and they turned out great. 👍😊 I highly recommend to all who have gluten issues.
I tried this with the flax egg replacer substitute, and it turned out great. The biscuits were as fluffy as expected. Just use 1T of ground flax seed and 3T water for each egg. Let that sit until gelled before using. I did press the biscuits down a bit before baking to be more of a biscuit shape.
Thanks for letting us know, Stacy!
Looks really tasty. Can’t wait to try it out these coming Saturday