Easy Gluten-Free Drop Biscuits (& Dairy-Free Too)

Rosemary Drop biscuits in a cast-iron skillet.

5 from 5 votes

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!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast and Brunch

Cuisine: American

Servings: biscuits

Calories: 228kcal

Author: Mariska Ramondino

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