Gluten Free Drop Biscuits
The perfect side to any meal, these gluten free drop biscuits are ready in under 30 minutes and made with only 7 ingredients. These tender biscuits can be served with sweet jam or use them for savory dishes, too!
I love a delicious, fluffy, homemade biscuit! When I don’t feel like rolling out dough and using biscuit cutters, though, I turn to this gluten free drop biscuits recipe!
They are easy to make, versatile to use and have a slightly nutty flavor thanks to almond flour.
If you need a gluten-free bread option, these biscuits with almond flour are the perfect stress free side dish made with only 7 ingredients, one bowl and ready in under 30 minutes.
Table of Contents
Why You’ll Love Easy Gluten Free Drop Biscuits
- Quick and easy: If you need a simple dinner side and don’t want to cut your biscuits out, this gluten free drop biscuit recipe is a time saver without sacrificing taste.
- Versatile: Spread these gluten free biscuits with sweet jam, use them in strawberry shortcake or in biscuits and gravy. Whether the dish is sweet or savory, they work great!
Recipe Ingredients
- Almond flour: Use finely ground almond flour, not almond meal.
- Cornstarch: This will add a tender texture to the more dense almond flour biscuits.
- Sugar: A small amount of granulated sugar adds flavor.
- Baking powder: Adds lift and rise to the biscuits.
- Salt: To enhance taste.
- Unsalted butter: Cold butter will help create a light and airy texture.
- Milk: I prefer 2% to add a rich taste to these easy almond flour biscuits.
Ingredient Substitutions and Variations
- Dairy free: Use your preferred dairy free milk, like almond milk or a plant based heavy cream and dairy free butter. If the butter has salt, reduce the added salt.
- Sugar free: Use a sugar free alternative such as monk fruit.
- Paleo: If you need these to be grain free, you can try arrowroot powder, tapioca starch or potato starch.
- Add-ins: Try garlic powder, shredded cheddar cheese or chives for a savory option or for something sweeter add some citrus zest.
How to Make Gluten Free Drop Biscuits
In a medium bowl, mix together the almond flour, cornstarch, sugar, baking powder and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Add the milk and stir. Drop the batter by heaping tablespoons or with a cookie scoop on top of the prepared parchment lined baking sheet.
Bake at 350°F for approximately 15-18 minutes or until darker around the edges.
Cool on the baking sheet for about 10 minutes then transfer them on top of a cooling rack to cool completely. Enjoy!
Baking Tips
- Grate your butter on a cheese grater: Since these biscuits aren’t reliant on layers of flour and butter, smaller pieces of butter cut into the wet batter help create that light and airy biscuit texture.
- Evenly sized biscuits: Use a cookie scoop or ice cream scoop to make sure your biscuits are uniform sized so they bake at the same time! I like to spray mine with cooking spray so the batter doesn’t stick.
- Baking time: These biscuits don’t brown much, so watch the edges. When they start to brown these easy biscuits with almond flour are done!
- Prevent sticking: Don’t forget to line your baking sheet with parchment paper so your biscuit dough doesn’t stick to the pan! You can also spray it with baking spray, too.
Serving Suggestions
You can serve this for a holiday meal like Thanksgiving or at brunch as almond flour breakfast biscuits! Here are a few favorite ways I serve them:
- Breakfast or tea time: Serve with honey, cream cheese or with some blueberry sauce.
- Dinner: If you don’t have time to make dinner rolls, serve these with anything from steak to seafood!
- Holidays: These are a great option for any gluten-free guests at your Thanksgiving dinner!
- Dessert: Use these biscuits to make strawberry shortcake for an easy dessert!
Do these drop biscuits taste like Bisquick?
No, these gluten free biscuits are made with almond flour, so they have a slightly nutty taste. If you want to make a classic biscuit.
Why are my biscuits flat?
If your butter was not cold, your biscuits will turn out flat as the butter is already melted by the time you go to bake the biscuits.
Can I make this gluten free drop biscuit dough in advance?
Yes, you can prepare the dough in advance and store it in the refrigerator covered but I would plan to bake the biscuits within a few hours.
Can I use gluten free all purpose flour instead of almond flour?
No, unfortunately not in this recipe! It has only been tested as an almond flour biscuit recipe and gluten free may require some additional ingredients.
More Baking Recipes to Try
Gluten Free Drop Biscuits
Ingredients
- 2 cups Almond flour
- ¾ cup Cornstarch
- 2 teaspoons Granulated sugar
- 2 teaspoons Baking powder
- ¼ teaspoon Salt
- ¼ cup Unsalted butter – cold
- ⅔ cup Milk – 2%
Instructions
- Pre-heat the oven to 350℉ (180℃) and line a baking sheet with parchment paper.
- In a medium bowl mix together the almond flour, cornstarch, sugar, baking powder and salt. Cut in the cold butter until the mix resembles coarse crumbs.
- Add the milk and stir. The mix will be very wet. Drop the batter by heaping tablespoons or with a cookie scoop on top of the prepared baking sheet.
- Bake for approximately 15-18 minutes or until darker around the edges. These biscuits don't brown much on top. Cool on the baking sheet for about 10 minutes then transfer them on top of a cooling rack to cool completely. Enjoy!
Notes
Storing and Freezing
- Store: Store these gluten free drop biscuits in an airtight container at room temperature for 3 days.
- Freeze: Cool completely then freeze in an airtight container for up to 2-3 months.
- Reheat: Thaw at room temperature then reheat in the oven on a low temperature for 5 minutes until warm.