Gluten-Free Drop Biscuits

Gluten-Free Drop Biscuits

biscuits best_

Light as a feather, tender, rich with flavor. These simple Gluten-Free Drop Biscuits will free you from the gummy centers and hockey pucks that make some shriek at the thought of gluten-free baked goods.

So simple to put together, you can have these babies on the table (and the mixing bowl in the dishwasher) in under half an hour. You all in? I am!

Ya’ll enjoy these!

5.0 from 1 reviews
Gluten-Free Drop Biscuits
Prep time
Cook time
Total time
Free from: gluten, the top 8 food allergens (US), as well as egg, corn and yeast.
Recipe type: Breads, Breakfast
Cuisine: American
  • 2 ½ cups all-purpose gluten-free flour blend without gum (See link to Gig’s Everyday Gluten-Free All-Purpose Flour Blend (Gum-Free) in recipe notes below.)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 6 tablespoons fat, melted (For dairy-free use butter substitute; if you eat dairy, use real butter if you prefer.)
  • 1 Tablespoon apple cider vinegar (or white vinegar)
  • ¾ cup milk (dairy- or plant-based will work)
  1. Preheat oven to 425F.
  2. Line cookie sheet with parchment.(You will have 2 pans of biscuits.)
  3. Combine dry ingredients in mixing bowl; whisk to blend.
  4. Pour vinegar and milk into melted butter. Stir once.
  5. Pour liquid mixture into dry ingredients. Stir until no dry ingredients remain.
  6. Using a spoon or small ice cream scoop, drop portions of dough (about 2 measuring Tablespoons each) onto prepared pan, about 1 inch apart.
  7. Bake 12 minutes.
  8. Serve warm and enjoy!


Thought you’d like to know…

  • For the fat, coconut oil doesn’t yield an excellent finished product. Of course, that doesn’t mean you can’t use it. Just wanted to let you know I wasn’t happy with the results. ;)
  • I use unsweetened coconut milk (carton type, not canned).
  • I really like the “scoop” approach to placing dough on the pan for this recipe. I use a mini ice cream scoop. It yields a nice rounded biscuit, as they do not spread. The baked beauties can hold their own perched on the edge of a dinner plate next to a rustic weeknight meal, but can be right at home alongside lemon curd, whipped cream or jam (try my 1-ingredient Naked Berry Bread Spread!) on a pretty china plate for afternoon tea. (You are treating yourself to afternoon tea, aren’t you?) Versatile. I love that in a recipe. However, IF you prefer a “flatter” biscuit, no problem. Scoop out the dough as directed in the recipe, but space the mounds about 2 inches apart. Then, before you pop them in the oven, gently flatten them slightly with your fingertips (or use the flat bottom of a glass or measuring cup). Either way, they bake up tender and delish. The baking time is about the same for flat biscuits, so check them at 12 minutes. I’ve included some pics below for the visual folks. ;)


before baking

before baking


biscuits above_

Gluten Free Gigi

Sign up to get all my FREE RECIPES and Smart Nutrition Backed by Science wellness and nutrition ARTICLES!

Get YOUR copy of The Gluten-Free Solution: Your Ultimate Guide to Positive Gluten-Free Living today!

It’s also available for Kindle!

As someone with celiac disease and multiple food allergies, Gigi understands how food can harm or heal. Fully restoring her own health with diet alone after a 25-year health struggle, Gigi now uses her own experiences and the skills she gained as a former neuroscience researcher to share practical, easy-to-understand strategies, science-backed nutrition information, immediately useful tips and recipes to make gluten-free living liberating and positive for everyone!
  • Ailsa

    Loved these. I don’t have an oven at the moment so pan fried them both sides in my special non stick frying pan with the lid on, just as if the were griddle scones. Thanks for the recipe. This will be made often now I have a working recipe but may try including an egg as part of liquid next time. I like the butter flavor but hope the egg will give a lighter texture. Many thanks for sharing your recipe.


    I just made these today. They were a big hit, though I did notice that I had to add more milk because the dough was just too dry to scoop. Truth be told though, it could be the weather here today. It has been odd here lately. These are a definite “make again” though I may add some soaked chia seeds (as an egg substitute) to help bind them together a bit more.

    • glutenfreegigi

      Thanks for letting me know! Glad you put these on the “make again” list, and you’re right about weather. That’s exactly what I was going to suggest ;) Chia would be a terrific addition! xo

  • Valerie

    Just wanted to point out that these are not corn free, unfortunately. Baking powder has cornstarch in it. Which is a no-no for us corn-free people. My search for biscuits continues…

    • glutenfreegigi

      Oh, Valerie…ye of such little faith. All one needs to do here is use GRAIN FREE BAKING POWDER –>>

      Now, your search has ended ;)

      Enjoy it in all your recipes where grain free/corn free baking powder is needed. Simple :)

      • Valerie

        Well, look at that. :) I have scoured every health food store in my city – and there are lots – to get a handle on my options, and I have never seen that. Beautiful. Thanks!!

  • Irene

    Have not made this particular recipe but do make gluten free biscuits all the time with gluten free baking powder.
    I have a problem with the dough not rising while baking.
    Never had this problem before using gluten free flour and baking powder.
    Do not know what I am doing wrong. The biscuits are tasty but remain the same size as placed in the pan.
    Can you help with this?

    • glutenfreegigi

      Hi, Irene.

      First, most baking powder is gluten-free to begin with. There are a few brands that used to use wheat as a binder/filler, but those really aren’t widely available these days. In all my years baking – before going gf and after – I’ve never used baking powder with gluten.

      My point? It is not the baking powder, at least in terms of it containing gluten or not, that is your issue with biscuits rising.

      What could be the issue is how fresh your baking powder is. Test by sprinkling some in water – if it fizzes, it is fresh. If not, toss it out and get more.

      There could be many other issues, but that is really difficult to say without a specific recipe.

      Happy biscuit baking!

  • Ash

    I’ve made this twice now and find I need to double the milk…I use almond milk but I don’t think that’s a huge issue.
    Also added some fresh rosemary, chopped directly from our plant and that was a a nice flavour addition, as is a bit of nutmeg and cinnamon.
    And I love the idea of pan frying them as mentioned in another comment. My grandma used to make pan-fried bread dough with salt and they were awesome for soup and chili.
    Thanks for the recipe!

    • glutenfreegigi

      Great! Humidity/atmosphere does make a difference in how much liquid to add… adjust accordingly. Almond milk is fine if that is what you prefer. I do not use it due to tree nut allergy, but you are certainly open to using what you prefer. I love your additions, and yes, pan frying is a wonderful idea!!


  • Glutenfreegrandma

    I used for a drop biscuit topping on chicken pot pie. Turned out great and It did need a little more milk

  • Mon

    Could I make these biscuits by rolling the dough and using biscuit cutters to get a more biscuit like shape? I’m looking to make this for mother’s day!

    • glutenfreegigi

      These wouldn’t turn out quite the way you want if you roll the dough. I don’t have it in time for Mother’s Day, but soon you will have my rolled biscuit recipe here on the site! xo

  • FKSW

    just made these with Bob’s Red Mill all purpose baking flour which is garbanzo bean flour, potato starch tapioca flour, white sorghum flour, and fava bean flour. The texture is lovely and my GF son thought they were great. I, however, thought the flavor was kind of yucky. I wish I would’ve used coconut flour or almond flour instead. I think it’s just too heavy on the bean flour flavor.

    • glutenfreegigi

      Great news about the texture and that your son loved them; however, I am with you. I do not use bean flours (or blends with bean flour), as I find the taste very off-putting. Much simpler to whip up a bean-free, gum-free gluten-free flour blend (like my Everyday blend) or use a product like King Arthur Multipurpose GF Flour blend.

      I do not recommend you substitute almond or coconut flour for the flour called for in this recipe. To use either of those, you will need to first reconfigure the recipe to accommodate the properties of those flours (both are quite different from one another, and very different from the ‘standard” gf flours).

      You can learn more about substituting gf flours and starches in my Essentials section here on the site.

      Happy baking!

  • Ericka R

    How do you think these would fair as a dumpling plopped on a stew, soup or pot pie?

    • glutenfreegigi

      You could give it a try, Ericka; I would pat them thin for any of those uses, though. If you try it, be sure to come back here and let everyone know how that turned out. :)


    These came out great. I don’t like the vinegar taste, though. Maybe it was enhanced because I used butter milk?

    • Gluten Free Gigi

      Ah, definitely! If you follow my recipe, you should NOT use buttermilk. Dairy-free milk (or dairy milk) + vinegar = buttermilk. :) Follow the recipe as written, or omit vinegar and replace the amount of milk + 1 T. with buttermilk.

  • ILK

    Super! The biscuits turned out just as described- light and fluffy. The recipe worked great for me. Will make these again! Thank you!