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.

Want to Learn More About Making Biscuits and Scones?

If you would like to become more confident making Biscuits, you’ll love my Biscuits and Scones class. Instead of just following one recipe, you’ll learn the techniques, ingredient choices, troubleshooting tips, and step-by-step methods that help you get consistent results every time. Plus, every class includes multiple recipes, printable guides, flavor variations, and plenty of chef tips that go far beyond what I can fit into a single recipe post.

👉 Learn more about the Biscuits and Scones class here.

Looking for Ongoing Help?

If you’re ready to really master gluten-free baking, I’d love to welcome you into my Gluten-Free Baking Bootcamp. Bootcamp is my guided membership where you’ll get access to my complete library of classes (150+), bake/ cook live on zoom with me every month, weekly live Q&A sessions, recipe conversion help, and an incredibly supportive community of gluten-free bakers. Whether you’re just getting started or you’ve been baking for years, you’ll always have expert guidance whenever you need it.

👉 Learn more about Gluten-Free Baking Bootcamp here.

Gluten-Free Drop Biscuits

Alina Eisenhauer

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.

4.75 from 32 votes

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Prep Time 10 minutes mins

Cook Time 18 minutes mins

Resting Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, brunch

Cuisine American, English, Irish, Scottish

Servings 16

Calories 230 kcal

Ingredients

  

1x2x3x

• 500 grams 1:1 gluten-free flour blend
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 560 grams heavy cream cold
• 2 tablespoons unsalted butter, melted (for brushing tops)
• 30 grams powdered milk (optional)*

Instructions

 

• Line two half -heet pans with parchment or silicon mats; set aside.
• Combine the flour, sugar, baking powder and salt in a large bowl. Stir with a spoon to combine.
• 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! **
• 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.
• Place in the refrigerator to rest for 20 minutes while your oven preheats.
• Preheat the oven to 400 degrees.
• 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.

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.

Nutrition

Serving: 1gCalories: 230kcalCarbohydrates: 23gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 43mgSodium: 156mgPotassium: 135mgFiber: 3gSugar: 3gVitamin A: 558IUVitamin C: 0.2mgCalcium: 85mgIron: 1mg

Tried this recipe?Let us know how it was!