Gluten Free Drop Biscuits
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.
Servings: 10 biscuits
Ingredients
- 2 cups (280 g) 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 (12 g) granulated sugar
- 8 tablespoons (112 g) unsalted butter chilled
- 1 cup (8 fluid ounces) buttermilk chilled
- 1 tablespoon (14 g) unsalted butter melted
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.
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
Serving: 1biscuit | Calories: 211kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 347mg | Potassium: 37mg | Fiber: 1g | Sugar: 2g | Vitamin A: 354IU | Calcium: 101mg | Iron: 0.2mg
