Easy Gluten-Free Drop Biscuits (& Dairy-Free Too)
These easy dairy and gluten-free drop biscuits are delicious for breakfast and can complement salads, soups, stews, or juicy burgers—Tender, and fluffy with a beautiful golden crust!
Servings: 11 biscuits
Calories: 228kcal
Equipment
- 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
Helpful Tips:
- 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 Forager Project, but something similar to Kite Hill sour cream is a great alternative.
Nutrition
Serving: 1biscuit | Calories: 228kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 0.5g | Sodium: 581mg | Potassium: 5mg | Fiber: 2g | Sugar: 9g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg
