Deliciously comforting and effortless to prepare, these fluffy gluten-free drop biscuits can be at your table in about 30 minutes.
Combine simple ingredients in a particular order, scoop the mixture into a cast iron pan or baking sheet, and pop it in the oven. It can't get any easier.
Let's make gluten-free biscuits that are also dairy-free ( no milk, no butter) yet irresistible!
These homemade biscuits are a family favorite. They taste delicious when dunked in a jam or rhubarb compote and served with farmers' eggs or egg bites.
But they pair just as well with my healthy cucumber salad or instant pot beef stew as a comforting side.
And because they are so easy to bake, it is perfectly reasonable to make a weeknight batch if you want to.
Soft on the inside with a beautiful craggy crust and rosemary's pleasant aroma, this gluten-free biscuit recipe is a keeper.
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Why You Should Make These Homemade Biscuits
- Quick—It's nice to have a healthy gluten-free drop biscuit recipe you can make in a jiffy.
- Gluten and dairy-free—Perfect also for those managing food sensitivities.
- Easy recipe—Dry ingredients are combined into a large bowl and mixed in layers with wet ingredients.
- No rolling pin or pastry cutter required—You scoop and drop directly onto a baking or cast iron pan (my preferred way).
- Best gluten-free drop biscuits—These biscuits have a delicious golden brown crust yet are soft and tender inside with a fluffy texture.
- Savory mix-ins—salt and dried rosemary take these biscuits to the next level.
Let's make them.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
Gluten-free flour—I strongly recommend making this recipe with Gluten-free All-purpose flour from King Arthur (no Xanthan gum). Or if Xanthan gum is not an issue for you, use a regular all-purpose gluten-free flour blend.
Coconut Oil—Replaces butter, but I promise you won't taste any coconut flavor.
Sour cream—I highly recommend dairy-free alternative sour cream from Forager Project, but Kite Hill is another great choice.
Lemon juice—Adds some acidity to the sour cream to simulate buttermilk.
Coconut sugar—It balances out the savory Rosemary flavors. It won't make your biscuits sweet!
Baking powder and baking soda—I'm using both for extra leavening.
Dried Rosemary—This delicious savory herb is added to the biscuit dough for subtle savory flavors—optional yet highly recommended.
Sea salt
How to Make Gluten-Free Drop Biscuits Step-by-Step
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) - Combine all dry ingredients in a large mixing bowl. Use a whisk to combine and fluff up the flour.
Step Two (Picture 2 above) - Add the solid coconut oil.
Step Three (Picture 3 above) - With a fork, work in the coconut oil until well absorbed. The flour will become a bit crumbly.
Step Four (Picture 4 above) - Stir the lemon juice into the sour cream until smooth.
Step Five (Picture 5 above) - Add the sour cream to the flour mix.
Step Six (Picture 6 above) - Stir until well combined and a soft dough forms.
Step Seven (Picture 7 above) - Use a cookie scoop or ice cream scoop to drop the batter into a well-oiled cast iron pan (preferred) or use a baking sheet.
Step Eight (Picture 8 above) - Slightly flatten the biscuits with your finger. They will fit snuggly into the pan.
Step Nine (Picture 9 above) - Bake until golden brown. Serve the fluffy biscuits warm or at room temperature.
Helpful Tips
- For best results, always preheat the oven before making the gluten-free drop biscuit dough, so the biscuits can pop right into a hot oven.
- Use a whisk to combine the dry ingredients to ensure everything is well incorporated into the gluten-free flour blend.
- If you can, use a well-oiled cast iron pan to get that lovely crispy exterior and golden crust. But you can also use a baking pan lined with parchment paper.
Recipe FAQs
Always make sure the biscuits are sufficiently cooled before storing them.
On the counter: Store in an airtight container at room temperature and consume within 1-2 days so they don't dry out.
In the fridge: Store in an airtight container for 3-5 days.
The next day, I like to pop biscuits in the microwave for a few seconds. You can brush them with extra coconut oil or butter but not necessary.
Anything.
These dairy-free gluten-free drop biscuits are perfect for breakfast or breakfast sandwiches—enjoy as gluten-free bread.
But, as mentioned before, they are equally delicious as a comforting side dish to warm or even cold salad dishes like this nourishing Stracciatella soup or this healthy chicken salad.
For the best biscuits, I love gluten-free all-purpose flour from King Arthur.
More Favorite Gluten-Free Foods
Is this your first time making these biscuits? Let me know in the comments if you like them as much as we do!
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📖 Recipe
Easy Gluten-Free Drop Biscuits (& Dairy-Free Too)
Mariska RamondinoEquipment
- 1 12-inch Cast iron pan (well-oiled) or a baking sheet lined with parchment paper.
- 1 large cookie scoop or ice cream scoop (about 3 tablespoons)—for even-sized biscuits.
Ingredients
- 2 cups gluten-free all-purpose baking flour 305 grams
- 1 teaspoon salt
- 1 tablespoon dried Rosemary (optional)
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- ⅓ cups coconut sugar 45 grams
- 4 tablespoons solid coconut oil 965 grams)
- 12 ounces Dairy-free sour cream 340 grams
- 3 teaspoons lemon juice
Instructions
- Preheat the oven to 400 degrees °F (204 °C).
- Combine the flour, salt, Rosemary, baking soda, baking powder, and coconut sugar in a large bowl. Use a whisk to incorporate all dry ingredients and fluff the flour for the best results.2 cups gluten-free all-purpose baking flour, 1 teaspoon salt, 1 tablespoon dried Rosemary (optional), 1 teaspoon baking soda, 1 tablespoon baking powder, ⅓ cups coconut sugar
- Add the solid coconut oil to the dry ingredients and combine with a fork. As you mash and combine, ensure the oil incorporates well into the flour. The flour will become crumbly (the fat will melt during baking, creating a moist, fluffy texture.) Set aside.4 tablespoons solid coconut oil
- Stir the lemon juice into the sour cream until well combined and you get a creamy, smooth consistency.12 ounces Dairy-free sour cream, 3 teaspoons lemon juice
- Add the sour cream mix to the crumbly flour mix. Use a wooden spoon or large spatula to combine until a soft dough forms.
- Use your ice cream or cookie scoop to form biscuits and drop them into a well-oiled cast-iron pan. You should get about 11 to 12 biscuits.
- Place in the oven and bake for 25 minutes or until slightly golden brown.
- Remove from the oven and allow to cool slightly.
- Serve warm or at room temperature.
Notes
- I highly recommend using a cast iron pan to get that golden brown crust. But if you don't have one, you can still make these gluten-free drop biscuits using a baking pan lined with parchment paper.
- The coconut sugar is added to create balanced flavors and great texture. But these are savory biscuits and not sweet.
- For best results, always preheat the oven before making the gluten-free drop biscuit dough so the biscuits can pop right into a hot oven.
- Use a whisk to combine the dry ingredients to ensure everything is well incorporated into the gluten-free flour blend.
- For best results, I use King Arthur Gluten-free all-purpose flour.
- The dried Rosemary is optional but highly recommended for balanced savory flavors.
- I prefer dairy-free sour cream from Forage Project, but something similar as Kite Hill sour cream is a great alternative.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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