These easy 5 ingredient gluten free drop biscuits are the perfect addition to any meal. They are buttery and delicious, the whole family is sure to love them!
What You Need
- Bobs Red Mill 1 to 1 Gluten Free Flour – the King Arthur all-purpose gluten free flour works really well too
- Baking Powder
- Salt
- Butter
- Milk
- 8 inch Cast Iron Skillet
Let’s Make Drop Biscuits
- Add the flour, baking powder and salt to the food processor and pulse 2-3 times to combine the dry ingredients.
- Cut the cold butter into chunks and add to the dry ingredients in the processor. Pulse until butter is the size of small peas and transfer to a bowl.
- Pour 3/4 cup of the milk into the mixture and use hands to combine. Add remaining milk as needed. Should be dough like and not too sticky.
- Use 1/4 cup scoop to make 10 rolls of dough. Drop them into a well greased skillet (8 in)
- Bake at 450’F for 18-20 minutes until golden brown on top.
- Brush tops with butter as desired.
Optional Add-Ins
- Chives and bacon bits
- Fresh or dried herbs
- Add 1-2 Tbls of sugar for a bit sweeter of a biscuit
My all time favorite way to enjoy these gluten free drop biscuits is with my Instant Pot Chicken Pot Pie Soup. We serve them on top and eat a piece of biscuit with each bite of soup. They melt perfectly into the soup for that comforting ‘pot pie’ feel.
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*photography by Loren Runion of SweetRusticBakes.com
5 Ingredient Gluten Free Drop Biscuits
These easy 5 ingredient gluten free drop biscuits are the perfect addition to any meal. They are delicious and so simple to make, the whole family is sure to love them!
Ingredients
- 2 cups Gluten Free Flour Bob's Red Mill 1 to 1
- 1 Tbls Baking Powder
- 1 1/4 tsp Salt
- 1/2 cup Unsalted Cold Butter cubed
- 1 cup Whole Milk
Instructions
- Add the flour, baking powder and salt to the food processor and pulse 2-3 times to combine the dry ingredients
- Cut the cold butter into chunks and add to the dry ingredients in the processor. Pulse until butter is the size of small peas and transfer to a bowl
- Pour 3/4 cup of the milk into the mixture and use hands to combine. Add remaining milk as needed. Should be dough like and not too sticky
- Use 1/4 cup to drop 10 biscuits into a well greased 8 inch skillet. Bake at 450'F for 18-20 minutes until golden brown on topBrush tops with extra butter as desired
Notes
Optional Add-Ins
- Chives and bacon bits
- Fresh or dried herbs
- Add 1-2 Tbls of sugar for a bit sweeter of a biscuit
Nutrition
Calories: 177kcal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 383mg | Potassium: 112mg | Fiber: 2g | Sugar: 2g | Vitamin A: 322IU | Calcium: 80mg | Iron: 1mg
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Best Biscuits Ever. I make hem every week. Is it possible to sub hard red winter wheat for gf? Anyone know?
Texture is good, but they tasted so bitter they burned my mouth. Has anyone else had this experience?
Hi Mallory, make sure your baking powder is not expired but also, some people are just more sensitive to the taste of baking powder. I would recommend adding a Tbls of maple syrup to balance that out a little and see if that helps
Add me to the chorus of people saying it’s their go-to biscuit recipe. They’re soooo good! Great texture, and while they are a bit salty, I love them that way! I always cook them in a cast iron pan with vegetable oil so they get a perfect crispy crust. Such a fan of this recipe!
The best gluten free biscuits I have ever had. I sub earth balance original for the butter and add garlic powder as well. These are delicious every.single.time. Make sure your butter or non-dairy butter is cold as it makes all the difference. My biscuits come out soft and butter (with some layering) in the inside, and perfectly crunchy on the outside.
I LOVE this recipe, with a few tweaks. I used Bob’s 1:1 flour and it’s excellent. This recipe calls for a RECKLESS amount of salt lol. I use about half the recommended. For milk, don’t waste any by measuring out a whole cup. Start with the 3/4 recommended. I only needed a little splash more for perfect consistency. I make honey butter (just mix honey and butter together, no measurements just vibes) to go with these 🙂
My go to biscuit recipe always!!!
Hello!
Would lactose free milk work?
These are fabulous drop biscuits. I generally prefer rolled “flaky” biscuits, but since trying this recipe, I am converted! I did adapt it slightly – just slightly. I use parchment paper, no added grease on the paper, and separate the biscuits by about an inch. They turn out beautifully, and no mess, easy cleanup. I sometimes add a little kefir or yogurt (approx a TBP) to the milk, and that’s always nice. Finally, although I did the “use hands to combine” thing the few few times, I found that very annoying, and found it works equally as well to use a spoon to mix — just use a light touch and kind of “fluff” the ingredients together. The result was exactly as before but no gunky mess (and wasted dough) on my hands. Oh! One last thing. I initially was tempted to make smaller biscuits, for better portioning. Discovered that the smaller ones tended to dry out during baking. Went to making 9-10 biscuits, and they are tender inside with a lovely crust (even with no butter brushed on).
Wowza, these are fantastic! I made several alterations and they were still wonderful. I was going to use some reconstituted goats milk but I’ve been using that as a coffee creamer (limited supply) so opted for a can of full-fat coconut milk with a teaspoon of vinegar. I took out a little bit of the butter to make up for the extra fat in the milk. I also added a lot of shredded cheddar cheese (maybe 1.5 cups in a batch and a half). Not having a cast-iron skillet, I also used parchment paper in a Teflon pan, which felt a little risky using such a pan at that heat level but it seems to be OK. I also don’t currently have a food processor so cut the butter in with my fingers until it looked like corn meal. It took about 22–24 minutes for some good sized biscuits. A batch and a half equaled about 20 biscuits for me. I honestly don’t know anything about making biscuits and these were just super delicious! Thank you so much!
Delicious biscuits! My family devoured them! I will definitely make them on rotation. Quick question- this first time, they came out a little dense/thick/doughy (trying to find the best word to describe, haha). Not sure what I did wrong? The only changes I had to make was I used salted butter, but took another commenter’s tip and added less salt in the dry mix. I also don’t have a food processor so I mixed dough and cut butter by hand. Any tips would be greatly appreciated, as they were still tasty and easy to make! Thanks!!
These are so good . I’ve only ever made gf biscuits, and these came out fantastic. The food processor makes cutting in the butter take 2 seconds… :)hooray! I’ve never used the cast iron before making biscuits, they taste so professional ! Amazing and the fluffiest bread like consistency with a crispy outside! I used cup 4 cup because I had it in my fridge from the bulk isle. I made buttermilk with homemade cashew milk, and I added in some vintage grass fed chedd for fun.
Thanks for sharing.
How do you store these???
I made these biscuits with one addition. I turned my almond milk into “buttermilk” by adding a Tablespoon of vinegar and letting it sit for about 20 minutes. Made a great difference in the taste.
We have made these a ton the past month and are in love! My 3 year old is asking for them constantly and they are so easy to make! Thanks for a great GF recipe!
This makes my heart so happy, thank you for sharing 🙂
These were absolutely amazing, and so easy! I’m currently in a situation where I can only cook in a toaster oven, but was craving biscuits really badly and I have celiac so I was pretty desperate. These came together so fast (I don’t have a food processor at the moment so I just worked everything together really well by hand), and baked perfectly even in the toaster oven – faster than anticipated as well at about 13 minutes (but I was using a tray with parchment paper as well as – obviously – a toaster oven, so definitely just keep an eye on yours!). These made my little celiac heart so happy, and the flavor was distinctly what I remember KFC biscuits to taste like, which is exactly what I had been craving. The texture was also so much lighter and fluffier than I’m used to with GF baked goods, which was awesome. Thank you so so much for this recipe! It could not have gone better.
Thank you for sharing Sarah, I am so so glad that you enjoyed them!
Best and easiest biscuits I’ve ever made! I greased the skillet with a LOT of salted butter 😊
These are delicious and a perfect addition to my beef stew! Brushing the biscuits near the end of the baking time made then nice & golden brown. This will be in my recipe box. Thank you!!
I am so happy to hear that Sherry, thank you for sharing with me!
I have tried a bunch of different recipes and this worked so beautifully. I used oatmeal milk and worked in the butter by hand, I really just wanted to thank you so much for having this for me to find.
I am so glad that you enjoy this recipe and that you were able to make it your own. Thank you for sharing with me!
I followed the recipe exactly and baked in an iron skillet. They are bitter. What happened?
Did you perhaps use baking soda by mistake?
Absolutely delicious!! I don’t have a cast iron pan so I just put them on a parchment lined baking sheet. I substituted cream for the milk because I ran out. They came out so flaky and perfect. These will be my go to recipe for now on.
Oh my gosh!!! These are the best biscuits ever!!! You don’t even need to butter them because there’s butter all through them! I didn’t have enough unsalted butter so had to use half salted butter and just decreased the qmount of salt. Also, I used 2% lactose free milk. They came out great! Thank you so much for these! I haven’t had chicken and biscuits for several years and now my favorite comfort food is back!!
Excellent recipe. I tried it with dairy free milk and margarine, worked like a dream.
Just tried these, with coconut milk, surprised how salty tasting the were, and not at all fluffy. If I make again will cut back salt
Hi Pam, I am sorry that they did not turn out. I have not tested these with coconut milk and that may have changed the texture. Changing ingredients in baking can alter things quite a bit. I hope that you try them again, they are a favorite in our home. As for the salt, did you use unsalted butter as the recipe calls for?
I am so glad that you love them Caroline, thank you for sharing!
Would this work in a stainless steel skillet?
Hi Stacey, I am not sure about a stainless steel skillet, but someone commented that they use a parchment lined baking sheet with success. I hope that helps!
Came upon your recipe looking for a good GF drop biscuit recipe I could use for Chicken and Dumplings. These came out fantastic. I did use my usual GF baking mix/flour sub (Montana GF flour), and baked the dumplings in a cast iron covered skillet at 450 degrees. Seriously, they were amazing. Definitely a keeper!
This sounds amazing Julie, thank you for sharing! So glad you love the recipe 🙂
These are fabulous and easy. The chunks of butter and cast iron skillet make all the difference!!!
So glad that you enjoyed them!