Gluten-Free Drop Biscuits Recipe

5 from 4 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

Cook Time 15

Total Time 20

Servings biscuits

Calories 300kcal

Author Heather Dessinger

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