These savory-sweet gluten-free drop biscuits have been a family favorite for years. I have come to rely on this easy and quick recipe whenever I want to make something special for breakfast or as a side for salads, hearty stews, soups, or dinner meals.
They are baked with a gluten-free flour mix that includes buckwheat or teff flour—your choice—and comes together in less than 15 minutes (without baking time). Plus, I also share a dairy-free option that is equally worthy of serving at your table.
Savory and slightly sweetened with sugar-free (homemade) jam or compote—I've even used apple butter before—these butter-crisp and probably unconventional baked goods are a delightful treat.
Let's make these healthy-ish and gluten-free easy-drop biscuits!
My husband grew up with traditional and Southern-Style biscuits and gravy. So I had some stiff judges amongst my family when I presented, of all things, gluten-free drop biscuits.
Don't get me wrong; I am not trying to compare one with the other. But it's nice to have a healthy drop biscuits recipe that you can make in a jiffy and can serve as a comforting side dish.
The first time I made them, I used buckwheat flour, but since then, I switched it up with teff flour—both add a unique flavor, and I always seem to make the mistake of not making enough.
They taste delicious when dunked in jam or served with farmers' eggs. But they pair just as well with a hearty soup or chicken crockpot stew. And because they are so easy to bake, it is perfectly reasonable to make a weeknight batch if you wanted to.
Soft on the inside with a beautiful craggy crust, they are slightly sweet and have Rosemary's pleasant aroma.
I am not adding any milk or buttermilk. Instead, I like to use sugar-free jam—homemade or storebought—to create a super sticky and moist dough that you can scoop and drop directly onto a baking sheet.
So, of course, there is no kneading or rolling like with regular biscuits, but that's the whole point. Plus, all the ingredients go into one bowl, and everything comes together without much thinking.
And although they might not rise as much as regular biscuits and will be somewhat coarser in appearance and texture, they are still deliciously soft and buttery inside.
Choose your gluten-free flour combo
So, I have two options for you.
- A dough part made with gluten-free all-purpose flour and buckwheat flour (suggestions are in the recipe);
- Or instead of buckwheat, you can choose a sweet and lighter ancient grain such as gluten-free Teff and add that to the mix;
- Both of these flours add their unique, pleasant taste and nutritional boost.
Baking drop biscuits with Buckwheat flour
If you are not familiar with buckwheat, this plant is not a grain, and despite its name, it is not a grass either like wheat. It's considered a "pseudocereal," a gluten-free fruit seed related to rhubarb that you can enjoy as a cereal or ground into flour.
On occasion, I like to use it in my gluten-free baking to add a subtle earthy flavor and extra dietary fiber. Plus, it is an excellent source of digestible plant protein and rich in vitamins and minerals.
Using regular store-bought Buckwheat flour by itself for baking drop biscuits can turn out somewhat bitter and a bit too intense for some. However, mix the right amount of this "ancient grain" with a soft and gluten-free all-purpose flour, and you get beautiful rustic-looking baked goods that are extra tender with an aromatic flavor and nutty undertones.
Baking drop biscuits with Teff Flour
Teff is a gluten-free whole grain and probably more well known to make breakfast porridge. Or, if you have ever eaten in an Ethiopian restaurant, then you no doubt have had it in the form of crepe-like sourdough bread (called injera.)
Teff flour adds a lovely natural sweetness to these biscuits and a beautiful rustic red-brownish color—they look gorgeous on any table. And they add a nice nutritional boost, especially when it comes to fiber, minerals, and as a source of plant-based protein.
It's now readily available in almost every store or online. You can also buy the Teff grains and grind that into flour. But because its texture is extremely tiny, you'll have to be a bit more patient with the grinding process and let it run for a longer time—then, let's say, steel-cut oats—until you get a finer meal. A coffee grinder, Nutribullet works best in my experience, but any blender or food processor will do.
For this recipe, I use one-fourth cup more (mixed into the gluten-free all-purpose flour) than when using buckwheat flour due to its lighter texture.
Chilled real butter versus coconut butter
I have made these biscuits with either real butter or coconut butter at times. If you wish to keep it dairy-free, then the second option is a great alternative. Just note that these biscuits won't be as fluffy as when using regular butter—but still tender, and incredibly flavorful.
Add a touch of fruity jam or compote
A sugar-free fruity jam, compote, or apple butter gives proper moisture to the batter and adds natural sweetness to the drop biscuits.
It adds a slightly sweet punch that complements the peppery Rosemary and the nutty flavors of Teff or Buckwheat flour. And the biscuits become heavenly soft on the inside—savory, healthily sweet, with a crispy top.
Here are some suggestions for jams or compotes I usually use.
- My favorite is homemade Rhubarb compote primarily when you use buckwheat flour. But if you have no time to make this, use a storebought sugar-free compote or jam with a rhubarb flavor.
- Other great options are storebought berry jams, also preferably sugar-free—I love St. Dalfour. Any berry jam will do or feel free to play around with different flavors—maybe a blueberry orange marmalade.
- I have also used a sugar-free apple butter before, and this works exceptionally well when combined with the Teff flour combo.
Of course, these drop biscuits are always best on the day they are baked.
But if you wish to make them in advance, store them in an airtight container at room temperature on the counter or in your pantry for up to 3 days. Just make sure that they are completely cooled before storing them away.
TIP: Also, try serving these Italian flavored Turkey burgers on your homemade gluten-free drop biscuits for dinner.
- 1 ⅔ cups gluten-free all-purpose baking flour
- ¾ cup Buckwheat flour (for this recipe I used the organic, gluten-free buckwheat flour from Arrowhead Mills) or use 1 cup of Teff flour.
- 1 teaspoon baking soda
- 2 teaspoons dried rosemary
- 10 tablespoons unsalted real butter, chilled or 8 tablespoons coconut butter (to keep it dairy-free)
- 1 ½ cups (sugar-free) berry jam of your choice or use my homemade rhubarb-pear compote or the rhubarb-apricots compote
- Preheat the oven to 400 degrees and cover the bottom of a large baking pan with parchment paper; set aside.
- In a large bowl, combine the flours, baking soda, and rosemary.
- Add the chilled butter.
- Use your fingertips to rub and knead in all the butter, and the flour becomes crumbly. If using coconut butter, simply add and then lightly knead it in with your hands until well absorbed.
- Knead or stir the jam or compote into the flour mixture until well combined. The dough will be fairly wet and sticky.
- Take about a handful of dough, roll into a ball and then flatten it lightly (slightly wet your hands before doing this).
- Drop it on the prepared sheet and repeat until all dough has been used up.
- Space out the biscuits equally on the baking sheet.
- Another option is to use a 2,5-inch cookie dough scoop to mound balls of dough onto the prepared baking sheet and slightly flatten them a bit with your finger.
- Place in the oven and bake for 25 minutes or until brown and slightly firm at the top.
- Remove from the oven and let them cool before serving.
- Kneading the dough mixture lightly by hand makes the biscuits light and tender.
- Also, you can make the biscuits smaller, but if you do, check them after 15 minutes of baking.
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If You Care Parchment Baking Paper – 70 Sq Ft Roll - Unbleached, Chlorine Free, Greaseproof, Silicone Coated – Standard Size – Fits 13 Inch Pans
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
Excellanté 1.5-Ounce Stainless Steel Ambidextrous Scoop, Oval Shape 0.8125 by 2.5-Inch
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 361Total Fat: 23gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 34mgSodium: 251mgCarbohydrates: 36gFiber: 6gSugar: 6gProtein: 6g
Disclaimer: This nutritional data is calculated using third-party tools and is only intended as a reference.