These gluten-free drop biscuits are fluffy, buttery and crispy on the outside. The recipe uses just four ingredients. Get them to the oven in as quickly as 10 minutes, bake and you have hot biscuits in 30 minutes.
Be sure to check out more of my baked goods recipes including my flaky gluten-free rolled biscuits and savory gluten free breakfast muffins for a great grab and go breakfast.
With just four ingredients in this recipe, I had to make sure that each one gives you the best bang for your buck.
Gluten-Free Flour Blend – The flour blend I use the most is King Arthur Measure for Measure Flour. It works well in almost all of my recipes and is the most affordable of the ones I’ve tested.
Buttermilk is the moisture in this recipe and gives the biscuits a lovely slightly tangy flavor, which really enhances the flavor of the butter. If you don’t have buttermilk, add 1 Tbsp white vinegar to your milk and let it sit for ten minutes.
Or use my super quick and easy dairy-free buttermilk substitute. The recipe uses just 2 ingredients and is ready in less than 10 minutes.
Butter – Normally I use unsalted butter in baking. But to limit the list of ingredients, this recipe uses salted butter. The biscuits are also brushed with melted butter before baking. This creates a wonderful, flavorful crust on the outside of the biscuits.
Finally, just some baking powder to make sure these biscuits are fluffy and light.
Quick Gluten-Free Biscuits
The fastest way to get this recipe mixed up is to use a food processor. It makes quick work of combining the butter, flour and baking powder.
Simply whirl the butter, flour & baking powder for 20 seconds, drizzle in the buttermilk and you’re done! If you don’t have a food processor, the recipe card also includes instructions for mixing by hand.
Note that, unlike biscuits made with regular wheat flour, large chunks of butter are not desirable in gluten-free biscuits. The flour and butter should be mixed together until the mixture is the consistency of coarse crumbs.
A cookie scoop is the easiest and quickest way to get perfectly round even biscuits. If you don’t have a large one (about ¼ c/2 ounce), I recommend using a quarter cup measuring cup and a silicone spatula to scoop it out.
These biscuits are super yummy as is. Of course you can serve them with butter and jam but here are a couple of other ways to top them:
My sweet and salty honey butter spread is my absolute favorite way to top muffins, cornbread and biscuits.
If you’re a lover of biscuits and gravy, be sure to check out my gluten-free gravy recipe. It includes step by step instructions for a smooth, lump-free flavorful gravy.
4 Ingredient Gluten-Free Drop Biscuits
- King Arthur Gluten-Free Measure for Measure Flour highly recommended
- Cookie Scoop – 2 ounces optional
- 2 c gluten-free flour blend*
- 1 stick (8 Tbsp) cold salted butter + 4 Tbsp for brushing on
- 1 Tbsp baking powder
- 1 c buttermilk, cold dairy-free buttermilk substitute
- Preheat the oven to 375° and line a large baking sheet with parchment.
- Melt 4 Tbsp of the butter and set it aside to cool slightly.
- Cut the whole stick of cold butter into chunks.
Option 1: Mix with a food processor
- Place the butter, flour and baking powder into the bowl of the food processor. Pulse 20-25 times or until the mixture is the consistency of large crumbs. There should be no large chunks of butter.
- With the food processor running, slowly pour in the buttermilk. Run just until the dough comes together. Go to step #6 below.
Option #2: Mix by hand
- Place the flour and baking powder into a medium sized mixing bowl and mix with a fork or whisk to combine.
- Add the chunks of butter and use a fork or a pastry blender to break up the butter and press it into the flour.
- Continue until the mixture is the consistency of large crumbs. There should be no large chunks of butter.
- Add the buttermilk into a well in the middle of the flour mixture.
- Stir with a wooden spoon or rubber spatula until the dough is uniform.
- Use a large cookie scoop (2 ounces/4 Tbsp) to portion the dough onto the pan. OR Use a ¼ c measuring cup and a rubber spatula (to scoop out the dough).
- Use a pastry brush to coat the raw biscuits in melted butter. Be generous.
- Bake for 15 minutes on the center rack of the oven. Then, leaving the pan on the center rack, turn the oven to broil. Keep a very close eye on the biscuits – it should take 4-5 minutes for them to brown. Every oven is different so yours may brown faster.
- Let cool 5 minutes before serving.
- These biscuits will stay fresh in a sealed container for 2-3 days. They freeze very well and will stay fresh for 3 months when frozen. To reheat frozen biscuits, let them sit at room temp for 30 minutes, then place in the oven or toaster oven for 5 minutes at 350°F.
Cecilia Strait says
Oh, my ….these are the very best of gluten free biscuits!!!!❤️
5 STARS +
Thank you, Janet, for this recipe 🥰
Janet Harlow says
Thank you so much! So glad that you enjoyed them.
Janet Harlow says
Thanks so much Cecilia!