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Home Β» Baked Goods Β» 4 Ingredient Gluten-Free Drop Biscuits

August 30, 2022 (last updated January 6, 2023)

4 Ingredient Gluten-Free Drop Biscuits

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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.

Ingredients

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.

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.

gluten-free drop biscuits stacked on white plate. Spoon with jam on left and wood dip bowl with butter on right. Bowl with biscuits in back left. Milk pitcher in background.

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 ΒΌ c/2 ounce), I recommend using a quarter cup measuring cup and a silicone spatula to scoop it out.

Close up of gluten-free drop biscuits on white plate. Knife reaching in from right spreading butter on half of a biscuit. Square white bowls with butter and jam partially visible on right.

Biscuit Toppings

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.

Small white plates with gluten-free drop biscuits. White board underneath. Stack of small white plates and coffee mugs in back left. Wood bowl with red and white napkin filled with biscuits in background. Square white bowls on right with butter and jam.
4 ingredient gluten-free drop biscuits in wood bowl with red and white napkin lining. Stack of plates and coffee mugs in background. Square white bowls with raspberry jam and butter in front right.

4 Ingredient Gluten-Free Drop Biscuits

Author: Janet Harlow
Course: Baked Goods, Breakfast
Cuisine: American
Servings: 10 biscuits
These gluten-free drop biscuits are fluffy, buttery and crispy on the outside. The recipe uses just 4 ingredients. Get them to the oven as quickly as 10 minutes, bake and you have hot biscuits in 30 minutes.
No ratings yet
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Prep Time 10 mins
Cook Time 20 mins

Recommended Products

  • King Arthur Gluten-Free Measure for Measure Flour ο»Ώhighly recommended
  • Cookie Scoop – 2 ounces optional

Ingredients
  

  • ο»Ώ2 ο»Ώc ο»Ώgluten-free flour blend*
  • ο»Ώ1 ο»Ώstick ο»Ώ(8 Tbsp) cold salted butter + 4 Tbsp for brushing on
  • ο»Ώ1 ο»ΏTbsp baking powder
  • ο»Ώ1 ο»Ώc ο»Ώbuttermilk, cold

Instructions
 

  • ο»ΏPreheat the oven to 375Β° and line a large baking sheet with parchment.
    Overhead view of baking sheet with parchment paper.
  • ο»ΏMelt 4 Tbsp of the butter and set it aside to cool slightly.
  • Cut the whole stick of cold butter into chunks.

ο»ΏOption 1: Mix with a food processor

  • Plο»Ώace 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.
  • ο»ΏWith 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.
  • ο»ΏContinue 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 ΒΌ c measuring cup and a rubber spatula (to scoop out the dough).
    Gluten free drop biscuit dough portioned onto parchment lined baking sheet. Glass measuring cup in back.
  • 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 350Β°F.

Notes

*This recipe works with King Arthur Gluten-Free Measure for Measure flour. I tested it with other gluten-free flours and the results were quite different.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
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Posted In: Baked Goods, Breakfast · Tagged: biscuits, quick bread

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