Quick & Easy
This gluten-free drop biscuit recipe, an adaptation of my cream scones recipe that I have been making for 20 years, was always a best seller in my bakeries. When you need biscuits in a hurry or for a crowd, this is the recipe you want. These are the easiest, light, most tender biscuits you will ever make, and they are perfect served with butter and jam or for biscuits and gravy.
If you are looking for flaky, layered biscuits, I also have a fabulous recipe for that in my biscuits and scones class.
Need Dairy Free?
This recipe will also work with any plant-based heavy cream substitute.
Gluten-Free Drop Biscuits
Unlike most biscuit recipes, there is no need to cut in the butter. These are not only easy to make, but they also have beautiful crunchy edges with a tender interior. This recipe is based on my cream scone recipe that I have been making for more than 20 years.
Ingredients
- 500 grams 1:1 gluten-free flour blend
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 560 grams heavy cream
- 2 tablespoons unsalted butter, melted (for brushing tops)
- 30 grams powdered milk (optional)*
Instructions
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Line two half -heet pans with parchment or silicon mats; set aside.
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Combine the flour, sugar, baking powder and salt in a large bowl. Stir with a spoon to combine.
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Add half the cream, stir a few times, then add the rest of the cream. Stir until a mostly-cohesive dough forms. Finish bringing the dough together by hand, until there are no more noticeable dry spots. Don’t overwork! **
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Using a large cookie scoop or muffin scoop, evenly space the scoops of dough on the parchment-lined pan. Slightly flatten the tops, so the biscuits are about one-inch tall. Brush the tops with melted butter.
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Place in the refrigerator to rest for 20 minutes while your oven preheats.
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Preheat the oven to 400 degrees.
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Bake for 15-18 minutes, rotating halfway through baking. Biscuits are done when the bottoms are brown, and they have a light golden brown top.
Recipe Notes
*When mixing the dough, I usually use my hands and squeeze it together in clumps until there are no crumbly dry spots. It is important not to overwork the dough, so you don't want to use a mixer. You do not want to mix until it is a smooth dough -- clumpy is good! This is what gives you tender biscuits. If you overwork the dough, they will not be as tender.
**Milk powder: if you are using a 1:1 gluten-free flour blend that does not contain milk powder, you can add 30 grams of milk powder if you like. This will help you get a more golden brown biscuit and will also help make them a little fluffier.