Easy Gluten-Free Drop Biscuits (Dairy-Free)

These gluten-free drop biscuits are so easy to make, no rolling or cutting required! Light, buttery and fluffy inside, with crisp golden edges outside. They’re perfect for breakfast spread with homemade jam and butter, or served with soups and stews. Dairy-free and vegan too.

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Buttery, Tender Drop Biscuits (Just Drop and Bake!)

These delicious American-style biscuits are like a rustic version of scones – with a tender and flaky crumb, they are great sliced open and spread generously with creamy butter and sweet jam.

Or if you prefer, eat them with a big bowl of hearty stew or steaming hot soup during the colder months. Either way, these gluten-free drop biscuits so easy to prepare, you’ll be making them over and over again!

Perfect for when you’re craving warm, freshly-baked fluffy biscuits, but without the hassle of rolling and cutting the dough. These are aptly named “drop biscuits” because you simply “drop” the shaggy biscuit dough onto a baking sheet before baking them.

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients for this gluten-free dairy-free drop biscuits are easily accessible at the local grocery store (nothing fancy required!).
• Very Easy to Make: All you need is to cut the butter into the dry ingredients, then add the wet ingredients to get a shaggy dough. Then literally “drop” the dough onto the baking sheet and bake! No need to roll the dough, no biscuit cutter needed, how much easier can it get?
• Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this easy drop biscuit recipe is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease, or those with gluten or lactose intolerances, or those simply on a gluten-free diet or vegan diet, can enjoy these tender biscuits without issues!
• Crispy Edges: For extra crispy edges, bake these biscuits on a cast iron skillet instead of a baking sheet.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making these gluten-free drop biscuit recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a 1:1 gluten-free substitute for regular all-purpose flour) that is made with lighter flours/starches (such as rice flour, tapioca starch, potato starch or corn starch) to get a light and fluffy final texture. I do NOT recommend using gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Leavening Agents: We’re using both baking powder and baking soda to help the biscuit dough rise. Alternatively, if you only have baking powder, you can use an extra teaspoon of baking powder to replace the baking soda.
• Sugar: I used granulated white sugar, but you can also use cane sugar or light brown sugar instead. Alternatively, you may also leave out the sugar if you prefer savory biscuits.
• Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead. Make sure to use cold butter so that the butter remains in solid pieces after being cut into the dough, creating a beautiful flaky texture.
• Buttermilk: To make dairy-free buttermilk, simply combine 3/4 tablespoon of fresh lemon juice with 3/4 cup of cold unsweetened dairy-free milk (such as almond milk, cashew milk, rice milk, etc.). Mix well, then let the mixture sit for 5 minutes before using.
• Lemon Juice: I recommend using fresh lemon juice for the best flavor and tang. However, if you only have access to bottled lemon juice, that will work too.
• Honey: I used honey to add additional sweetness to the biscuit dough, but feel free to leave it out if you prefer savory biscuits.

How to Make Gluten-Free Drop Biscuits:

Mix Dry Ingredients: In a large bowl, whisk together the gluten-free measure-for-measure flour, xanthan gum (if using), baking powder, baking soda, salt, and sugar.

Cut in Butter: Add the cold, cubed dairy-free butter to the bowl with the dry ingredients. Use a pastry cutter, fork, or your fingers to work the butter into the flour until you get pea-sized crumbs.

Dish by Dish Tips:

• Make Smaller Biscuits: This recipe makes 9 biscuits, but you can easily use a smaller spoon or ice cream scoop to make 18 smaller biscuits instead (and baking at 425F for 6 to 8 minutes until golden brown.
• Make Savory Biscuits: If you prefer savory biscuits, simply leave out the sugar, honey and lemon. Add in condiments of choice (such as garlic powder, onion powder, etc.), or even shredded cheddar cheese and fresh chives for cheddar biscuits.
• Use Cold Butter and Buttermilk: Keeping the butter cold is important, so the butter remains in solid pieces when cut into the dough. As the cold butter releases steam when melting during the baking process, resulting in flaky tender layers. Using cold buttermilk also ensure thats the butter doesn’t melt too quickly before baking.
• Storing/Freezing: Place any leftover biscuits in an airtight container and store at room temperature for up to 2 days. Alternatively, wrap the biscuits in plastic wrap or place in a freezer bag and freeze them for up to 2 months. Let the biscuits thaw overnight in the fridge, or warm them up in the oven serving.

Homemade Jams to Spread on These Biscuits:

• Strawberry Jam (Gluten-Free, Vegan, Pectin-Free)
• Apricot Jam (Gluten-Free, Vegan, Pectin-Free)
• Plum Jam (Gluten-Free, Vegan, Pectin-Free)
• Mixed Berry Jam (Gluten-Free, Vegan)
• Kumquat Marmalade (Gluten-Free, Vegan)

Other Gluten-Free Biscuit / Scone Recipes:

• Buttermilk Biscuits (Gluten-Free, Dairy-Free Option)
• Easy Pumpkin Scones (Gluten-Free, Dairy-Free)
• Blackberry Scones (Gluten-Free, Dairy-Free)
• Cranberry Orange Scones (Gluten-Free, Dairy-Free)

Gluten-Free Bread Recipes to Bake:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Easy Gluten-Free Drop Biscuits (Dairy-Free)

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• Author: Felicia Lim
• Total Time: 30 minutes
• Yield: 9 biscuits 1x
• Diet: Gluten Free

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Description

These gluten-free drop biscuits are so easy to make, no rolling or cutting required! Light, buttery and fluffy inside, with crisp golden edges outside. They’re perfect for breakfast spread with homemade jam and butter, or served with soups and stews. Dairy-free and vegan too.

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Ingredients

Units USM Scale 1x2x3x

For the Gluten-Free Biscuit Dough:

• 2 cups gluten-free measure-for-measure flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1/2 cup unsalted dairy-free butter, cold and cubed
• 3/4 cup cold dairy-free buttermilk
• 1 teaspoon lemon juice (for extra tang)
• 1 teaspoon honey (optional, for slight sweetness)

For Brushing:

• 2 tablespoons melted dairy-free butter

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Instructions

1. Preheat & Line: Preheat oven to 425F (220C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free measure-for-measure flour, xanthan gum (if using), baking powder, baking soda, salt, and sugar.
3. Cut in Butter: Add the cold, cubed dairy-free butter to the bowl with the dry ingredients. Use a pastry cutter, fork, or your fingers to work the butter into the flour until you get pea-sized crumbs.
4. Add Wet Ingredients: Pour in the cold dairy-free buttermilk, lemon juice, and honey. Gently stir with a spatula or wooden spoon until just combined, make sure not to overmix! The biscuit dough should be slightly sticky.
5. Drop Biscuit Dough onto Baking Sheet: Use a large spoon or ice cream scoop to drop mounds of the gluten-free biscuit dough onto the prepared baking sheet, spacing them 2 inches (5 cm) apart.
6. Bake: Bake the biscuits for 12-15 minutes, until they are golden brown on top.
7. Brush with Butter & Serve: Immediately brush the warm just-baked biscuits with melted dairy-free butter for extra flavor. Serve warm with butter, honey, or jam.

Notes

Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a 1:1 gluten-free substitute for regular all-purpose flour) that is made with lighter flours/starches (such as rice flour, tapioca starch, potato starch or corn starch) to get a light and fluffy final texture. I do NOT recommend using gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Leavening Agents: We’re using both baking powder and baking soda to help the biscuit dough rise. Alternatively, if you only have baking powder, you can use an extra teaspoon of baking powder to replace the baking soda.

Sugar: I used granulated white sugar, but you can also use cane sugar or light brown sugar instead. Alternatively, you may also leave out the sugar if you prefer savory biscuits.

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead. Make sure to use cold butter so that the butter remains in solid pieces after being cut into the dough, creating a beautiful flaky texture.

Buttermilk: To make dairy-free buttermilk, simply combine 3/4 tablespoon of fresh lemon juice with 3/4 cup of cold unsweetened dairy-free milk (such as almond milk, cashew milk, rice milk, etc.). Mix well, then let the mixture sit for 5 minutes before using.

Lemon Juice: I recommend using fresh lemon juice for the best flavor and tang. However, if you only have access to bottled lemon juice, that will work too.

Honey: I used honey to add additional sweetness to the biscuit dough, but feel free to leave it out if you prefer savory biscuits.

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Bread
• Method: Baking
• Cuisine: American