Gluten Free Drop Biscuits

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This simple recipe for gluten free drop biscuits is the secret to getting a crispy, buttery side dish on the table in 30 minutes flat! No special equipment or skills needed.

Prep Time15

Cook Time18

Course: Biscuits

Cuisine: American

Keyword: gluten free drop biscuits

Servings: biscuits

Author: Nicole Hunn

Ingredients

2 cups all purpose gluten free flour blend (See Recipe Notes)
1 teaspoon xanthan gum omit if your blend already contains it
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 tablespoon granulated sugar
8 tablespoons unsalted butter chilled
1 cup buttermilk chilled
1 tablespoon unsalted butter melted

Customary - Metric

Instructions

Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour blend, xanthan gum, baking powder, baking soda, salt, and sugar.
Grate the cold butter using a standard box grater. Chill the butter if starts to soften from the heat of your hands during grating.
Add the grated butter to the dry ingredients and toss to coat.
Create a well in the center, add the buttermilk, and mix just until the dough comes together.
Using a medium ice cream scoop or two spoons, drop mounds of dough about 1½ inches apart on the baking sheet. Don’t pack the dough into the scoop.
Brush the tops of the biscuits with melted butter for a golden finish.
Bake for 15–18 minutes, until golden brown and firm. Cool briefly before serving.

Notes

Flour blends
I recommend Better Batter's original blend gluten free flour and Nicole's Best multipurpose blend with added xanthan gum. Bob's Red Mill 1-to-1 Gluten Free Baking Flour should also work, as long as you add an additional 1/2 teaspoon xanthan gum to avoid having crumbly biscuits.

Cup4Cup has changed its formula and I no longer recommend it. To make your own blend, including a blend that is just like the old Cup4Cup, visit my all purpose gluten free flour blends page for DIY “mock” recipes.

Nutrition