Gluten-Free Drop Biscuits

These gluten-free drop biscuits are fluffy, buttery, and SO easy to make! Each fluffy biscuit is comforting right out of the oven with just a bit of butter, jam or honey!

The Story:

I’m bringing you another classic basic baking recipe that you can build upon. A quick biscuit recipe is so helpful to have in your toolkit. They play such a nostalgic role in Saturday morning breakfast, biscuits and gravy, or topping off a comforting pot pie! These grain-free biscuits are made in one bowl, require only pantry staples, and are ready to go in the oven in 5 minutes.

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The Story:
Ingredients for Gluten-Free Drop Biscuits:
How to Make Gluten-Free Drop Biscuits:
The Recipe:
The Finished Product:

Ingredients for Gluten-Free Drop Biscuits:

Almond Flour: This grain-free flour is a protein flour and it aids in your baked goods having structure and maintaining their moisture.
Tapioca Flour: This grain-free flour is a starch flour and it aids in your baked goods having a fluffy crumb, while absorbing the liquid ingredients.
Eggs: For structure, richness, and rise.
Dairy-Free Butter: I love using Earth Balance vegan butter. It holds its shape well during baking, as well as having a great buttery flavor.
Sugar: Just a bit of sugar gets added to help balance the butter/salt levels.
Salt: A bit of salt helps round out the flavor for the best biscuits!
Baking Powder: I use Otto’s grain-free baking powder and it works perfectly!
Xanthan Gum: This is a gluten-free baking agent that helps baked goods maintain their structure and texture.
Vinegar: This sneaky little addition aids in achieving a great rise, and don’t worry, you cannot taste it!

How to Make Gluten-Free Drop Biscuits:

No fuss here! These drop biscuits come together in one bowl, and in less than 5 minutes.
Step 1: Preheat the oven to 350. First, add the dry ingredients to a bowl and mix well.
Step 2: Next, add in the butter and using a fork or pastry blender, work the butter into the dry ingredients until a pea sized crumb has come together.
Step 3: In a separate small bowl, add your eggs and vinegar together and whisk.
Step 4: Pour in the egg mixture to the dry ingredients/butter mixture, reserving about 2 tablespoon of the egg mixture to brush on top of the biscuits later. Stir the batter until well mixed and has started to come together.
Step 5: Line a cookie sheet with parchment paper, and using a big cookie scoop (3 tbsp), scoop the dough out on the cookie sheet. Using the reserved 2 tablespoon of egg mixture, brush on a bit of egg wash to the top of each biscuit.
Step 6: Bake for 12 minutes, rotating the pan at the halfway point to ensure even baking of all biscuits.