These gluten-free drop biscuits are made with Namaste Perfect Gluten-Free Flour Blend. The super easy recipe makes 12 buttery, golden brown biscuits.
Be sure to check out more of my recipes with Namaste flour including my gluten-free pineapple upside down cupcakes with Namaste flour and gluten-free strawberry muffins with Namaste flour.
Namaste Perfect Gluten-Free Flour Blend is a one-to-one flour that works in many recipes. It is also free from many other common allergens. There is a GF Namaste organic version that works equally well.
Buttery biscuits are a must for me – the flavor is just unmatched. I make many of my recipes dairy-free, but in biscuits I think butter is too important to the flavor.
Buttermilk is a great tangy addition that helps with flavor and the browning of these biscuits. If you don’t have buttermilk, stir 2 teaspoons white or apple cider vinegar into the the milk and let sit for 10 minutes. It may or may not thicken, but it will have the flavor needed to mimic buttermilk.
To make these biscuits dairy-free, use my dairy-free buttermilk substitute. It has just 2 ingredients and is ready in less than 10 minutes.
Egg white – Gluten-free baked goods need a little help in creating a structure to hold air and make them fluffy. The protein in egg whites is a great way to create that structure,
These biscuits are risen with baking powder and baking soda (to react with the tangy buttermilk).
How to Make GF Drop Biscuits
I love a gluten free biscuit with flaky layers, but a drop biscuit is so much easier. There’s no rolling out dough. A couple of spoons or a scoop is all you need to get the dough to the pan.
To make this recipe super fast and easy, you can make the dough in the food processor. Whirl the dry ingredients for a few seconds then add the butter. Process a few more seconds until it’s the consistency of coarse sand. Add the liquid ingredients and run the machine to bring the dough together. Done! Scoop or spoon the dough onto the pan and bake.
Mixing this recipe by hand is not much more complicated. Whisk the dry ingredients in a large bowl. Cut the cold butter into small cubes and use a pastry blender or 2 forks to turn the mixture into coarse sand. Add the buttermilk and egg white and mix. That’s it!
Gluten-free baked goods tend to be pretty pale. So here are a few tips for browning:
- Line the pan with, parchment paper, especially brown (unbleached) parchment
- Space the biscuits on the pan 1-2 inches apart.
- Bake the biscuits for 18 minutes, then turn on the broiler (leaving the pan on the middle rack) to get the biscuits to turn a beautiful golden brown.
How to Store Biscuits
These biscuits will stay fresh for 2-3 days at room temperature, if in a sealed container. The biscuits can also be frozen for 3 months. To reheat frozen biscuits, simply thaw at room temp for 1 hour (or overnight) and heat in the oven or toaster oven for 4-5 minutes.
These biscuits are so versatile. They are a wonderful buttery base for sweet or savory dishes.
- Biscuits and gluten-free gravy is the favorite in my house
- Mix up a sweet and salty honey butter spread for a dreamy good topping.
- Split the biscuit in half, add a dollop of whipped cream and sliced fresh strawberries for strawberry shortcake.
Easy Gluten-Free Drop Biscuits with Namaste Flour
- 2 c Namaste Gluten-Free Perfect Flour Blend (conventional or organic)
- 2 Tbsp potato starch
- 4 tsp sugar
- 1 Tbsp baking powder
- 1¼ tsp salt
- ½ tsp baking soda
- 10 Tbsp (1 stick +2 Tbsp) cold unsalted butter
- 1 cup cold buttermilk dairy-free buttermilk substitute
- 1 large egg white
- Preheat the oven to 375°F. Line a large baking sheet with parchment. Brown (unbleached) parchment will help with browning.
- This recipe can easily be mixed by hand with a pastry blender or forks and a rubber spatula. Use the food processor to make it even faster. Follow the instructions as is just using the food processor to mix.
- In a large mixing bowl, whisk all of the dry ingredients together.
- Cut the butter into small chunks and add to the flour mixture.
- Use a pastry blender or 2 forks to press the butter into the flour (this will take about 10 seconds with the food processor). Continue until the mixture is coarse crumbs. Unlike pies and biscuits made with wheat flour, there should be no large chunks of butter.
- Push the butter-flour mixture to the sides of the bowl creating a well in the middle. Pour the buttermilk and egg white in the middle and beat them with a fork. Then use a rubber/silicone spatula to bring the dry and wet ingredients together. Mix just until all the dry ingredients are moistened.For the food processor: With the machine running, pour the buttermilk and egg white in through the feed tube. The dough will come together in seconds.
- Use a scoop or 2 spoons to drop the dough onto the pan – about 4 tablespoons (same as ¼ c) of dough per biscuit. Leave an inch or two between the biscuits.
- Bake for 18 minutes. Then turn the oven to broil, but leave the pan on the middle rack of the oven – do not move it up. Broil for 2-4 minutes or until the biscuits are golden brown. Keep a close eye on them because every oven is different and yours may be hotter than mine.
- These biscuits will stay fresh for 2-3 days at room temperature if in a sealed container. The biscuits can also be frozen up 3 months. To reheat frozen biscuits, simply thaw at room temp for 1 hour (or overnight) and heat in the oven or toaster oven for 4-5 minutes.