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Easy 20-Minute Gluten Free Drop Biscuits

Easy 20-Minute Gluten Free Drop Biscuits

Tender and light gluten free drop biscuits are ready in 20 minutes, start to finish. They may not be flaky and layered, but you can’t beat the taste or the convenience!

Easy 20-Minute Gluten Free Drop Biscuits

I was so blah blah blah about light and flaky biscuits, with layers upon layers of buttery goodness, for so long that, when a super lovely, longtime reader named Jennifer starting asking about nonflaky biscuits, it took me a few tries to actually get it. You know, like, “Oh right! You mean drop biscuits!” So now, after that gentle reminder, I now present to you these light and fluffy gluten free drop biscuits. They’re not flaky! But they’re still super tender and light. And there’s no folding or laminating in sight.

Oh, did I mention that they’re looking gorgeous and smelling fabulous in your kitchen in 20 minutes flat, start to finish? Oh, that.

Easy 20-Minute Gluten Free Drop Biscuits, Step by Step

Since we still need lightness in our biscuits but we’re not going to get it from layers of flour alternating with layers of cold butter that puff and expand in the heat of the oven, we have to get it another way. With drop biscuits, we go with smaller pieces of butter, just the right ingredients (of course!), a wetter dough, and a light, light touch. Very little actual hand-on-ingredients action going on here. Keep those ingredients cold!

Easy 20-Minute Gluten Free Drop Biscuits

These are your last-minute biscuits. And you probably have all the ingredients right there in your gluten free pantry right now. I’ll take mine with a generous pat of soft butter.

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Prep time: Cook time: Yield: 12 biscuits


1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1/4 cup (36 g) cornstarch (or try potato starch or arrowroot)

1 tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

2 teaspoons (8 g) granulated sugar

8 tablespoons (112 g) unsalted butter, cut into a 1/4-inch dice and chilled

1 cup (8 fluid ounces) buttermilk, chilled

1 tablespoon (14 g) unsalted butter, melted


  • Preheat your oven to 425°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.

  • In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well. Add the diced and chilled butter, and mix to combine. Create a well in the center of the dry ingredients, add the buttermilk and mix until just combined. Working quickly so the dough doesn’t get warm, drop the batter by the quarter cup using two large spoons or a 2-inch ice cream scoop about 1 1/2-inches apart on the prepared baking sheet. Do not pack the dough into the ice cream scoop. Press the mounds of dough down gently to flatten the tops, and brush lightly with the melted butter.

  • Place the baking sheet in the center of the preheated oven and bake until lightly golden brown all over (about 15 minutes). Remove from the oven and allow to set briefly before serving.

  • Adapted from the Drop Biscuits on page 52 of Gluten Free on a Shoestring Quick & Easy: 100 Recipes for the Food Yo Love—Fast!



P.S. A big, fat thank-you to all of you who have bought the Gluten Free on a Shoestring cookbooks! Your support means the world to me.

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