Easy 5 Ingredient Gluten Free Drop Biscuits

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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!

Gluten free drop biscuits stacked piled in a serving basket with fresh rosemary on top

What You Need

Gluten free drop biscuits in a cast iron skillet with melted butter on the side

Let’s Make Drop Biscuits

  1. Add the flour, baking powder and salt to the food processor and pulse 2-3 times to combine the dry ingredients.
  2. 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.
  3. 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.
  4. Use 1/4 cup scoop to make 10 rolls of dough. Drop them into a well greased skillet (8 in)
  5. Bake at 450’F for 18-20 minutes until golden brown on top.
  6. Brush tops with butter as desired.
Fluffy gluten free drop biscuits in a serving basket

Optional Add-Ins

  • Chives and bacon bits
  • Fresh or dried herbs
  • Add 1-2 Tbls of sugar for a bit sweeter of a biscuit
Basting brush shown putting brushing butter onto a pan of gluten free drop biscuits

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

Sara
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!
4.91 from 20 votes
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Side Dish
Cuisine American
Servings 10 biscuits
Calories 177 kcal

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 top
    Brush 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: 177kcalCarbohydrates: 19gProtein: 3gFat: 11gSaturated Fat: 6gCholesterol: 27mgSodium: 383mgPotassium: 112mgFiber: 2gSugar: 2gVitamin A: 322IUCalcium: 80mgIron: 1mg
Keyword gluten free, side dish
Tried this recipe?Mention @thebetteredblondie

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26 Comments

  1. 5 stars
    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!

  2. 5 stars
    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!!

  3. 5 stars
    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???

  4. 5 stars
    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.

  5. 5 stars
    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!

  6. 5 stars
    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.

  7. 5 stars
    Best and easiest biscuits I’ve ever made! I greased the skillet with a LOT of salted butter 😊

  8. 5 stars
    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!!

  9. 5 stars
    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.

    1. 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!

  10. 5 stars
    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.

    1. 5 stars
      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!!

    2. 3 stars
      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

      1. 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?

    1. 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!

  11. 5 stars
    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!

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