Fluffy Gluten-Free Drop Biscuits

When time is of the essence but your craving for a warm, fluffy, and utterly comforting baked good is undeniable, these gluten-free drop biscuits are an absolute lifesaver. Forget the fuss of rolling and cutting dough; with this recipe, it’s simply a matter of mixing ingredients, scooping them onto a baking sheet, and letting your oven do the rest. In a remarkably short 25 minutes, you’ll be rewarded with a batch of tender, buttery, and flavor-packed biscuits, each bite infused with savory cheese – a perfect blend of convenience and homemade goodness.

For many, biscuits evoke cherished memories of childhood, conjuring images of cozy kitchens and family meals. Growing up, biscuits were a constant source of comfort in my home—always warm from the oven, generously slathered with butter, and served alongside practically every meal imaginable. While the classic ritual of making traditional gluten-free buttermilk biscuits certainly has its place and undeniable charm, modern life often demands a quicker, more forgiving approach. That’s precisely where these gluten-free cheddar drop biscuits shine. They deliver all the rich, buttery layers and tender crumb you’d expect from a classic biscuit, elevated with a delightful hint of sharp cheese, but without any of the laborious rolling or cutting. This streamlined, mix-and-scoop method makes them an ideal choice for busy weeknights, last-minute gatherings, or whenever a spontaneous biscuit craving strikes.

Gluten-Free Drop Biscuits

By:

Ashley Barbey

Servings:

9
biscuits

Prep:

10
mins

Cook:

15
mins

Total:

25
mins

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When you’re short on time but longing for something warm, fluffy, and genuinely satisfying, these gluten-free drop biscuits are your ultimate solution. This recipe eliminates the need for any rolling or cutting—just a simple process of mixing, scooping, and baking. In merely 15 minutes, you’ll have delightful, buttery, and cheesy biscuits that boast a perfectly tender texture and are irresistibly delicious.

Step-by-step photos can be seen below the recipe card.

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Equipment

• 1 large cookie scoop 1/4 cup
• 1 pastry cutter

Ingredients

• 2
  cups
  gluten-free flour blend*
• 1
  tbsp
  baking powder
• 2
  tsp
  granulated sugar
• 1
  tsp
  kosher salt,
  reduce ½ tsp if using salted butter
• ½
  tsp
  baking soda
• ½
  tsp
  smoked paprika
• ½
  tsp
  black pepper
• ½
  cup
  sharp cheddar,
  grated
• ½
  cup
  butter,
  cold and cubed or grated
• 1
  cup
  buttermilk**,
  cold. For dairy-free, use almond milk or oat milk and make your own buttermilk
• flaky salt,
  for sprinkling, optional

Instructions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. Whisk together the GF flour blend, baking powder, granulated sugar, kosher salt, baking soda, smoked paprika and black pepper in a large bowl.
3. Add the butter to the bowl and cut in with a pastry cutter or a fork until the butter is pea sized and well blended into the flour.
4. Stir in the cheese.
5. Stir in the buttermilk until the mixture is combined and there are no pockets of dry flour remaining. If the mixture is too dry add additional buttermilk, 1 tsp at a time until well mixed.
6. With a large ¼ cup cookie scoop, scoop 9 dough balls and place them on the prepared baking sheet. Sprinkle with flaky salt, if using.
7. Bake the biscuits 14-16 minutes until lightly golden brown. Serve warm.

Notes

*I like Pillsbury gluten-free flour blend—it already includes xanthan gum. If your blend doesn’t, add ½ teaspoon of xanthan gum to help the biscuits hold together.

**Make your own buttermilk by combining 1 tsp white vinegar with 1 cup of milk. Let the mixture sit for 5 minutes in the fridge before using.

Nutrition

Serving:
1
biscuit


Calories:
226
kcal


Carbohydrates:
22
g


Protein:
5
g


Fat:
14
g


Saturated Fat:
8
g


Polyunsaturated Fat:
1
g


Monounsaturated Fat:
3
g


Trans Fat:
0.4
g


Cholesterol:
36
mg


Sodium:
611
mg


Potassium:
48
mg


Fiber:
3
g


Sugar:
3
g


Vitamin A:
477
IU


Vitamin C:
0.001
mg


Calcium:
175
mg


Iron:
1
mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course:
Baking, Side Dish

Cuisine:
American

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The Joy of Gluten-Free Drop Biscuits: Effortless Baking

There’s a special kind of satisfaction that comes from baking something delicious from scratch, and these gluten-free drop biscuits offer that joy without the usual baking complexities. Unlike traditional biscuits that require careful handling, rolling out dough, and precise cutting, drop biscuits are inherently forgiving. This ‘no-fuss’ approach makes them incredibly accessible for both novice bakers and seasoned pros looking for a quick win. For those navigating a gluten-free diet, finding recipes that are both simple and consistently delicious can sometimes be a challenge. This recipe not only meets that challenge but exceeds expectations, delivering a tender crumb and rich flavor every single time.

The beauty of drop biscuits lies in their rustic charm and minimal effort. You don’t need special equipment beyond a mixing bowl and a cookie scoop, making them perfect for spontaneous baking sessions. The addition of sharp cheddar cheese and a hint of smoked paprika elevates the flavor profile, transforming a simple biscuit into a savory delight that pairs wonderfully with a variety of meals or stands alone as a comforting snack. The robust flavors and tender texture mean these biscuits are far from a compromise; they are a truly delectable gluten-free treat that everyone at the table will love, whether they follow a gluten-free diet or not.

How to Make Gluten-Free Drop Biscuits Step by Step

1. Prepare Your Workspace: Begin by preheating your oven to 400°F (200°C). This ensures your oven is at the correct temperature when your dough is ready, allowing the biscuits to rise beautifully and cook evenly. Line a large baking sheet with parchment paper. This simple step prevents sticking and makes cleanup a breeze, ensuring your perfectly golden biscuits lift off the tray without a hitch. Gather all your ingredients (mise en place) to ensure a smooth and efficient baking process. Having everything measured and within reach helps prevent mistakes and speeds up the prep time.

2. Combine Dry Ingredients: In a spacious mixing bowl, combine the gluten-free flour blend, baking powder, granulated sugar, kosher salt, baking soda, smoked paprika, and black pepper. Whisk these dry ingredients thoroughly until they are well combined. This step is crucial for distributing the leavening agents and seasonings evenly throughout the flour, which in turn ensures a consistent rise and flavor in every biscuit. Don’t skip the paprika and black pepper—they add a subtle warmth and depth that really makes these cheddar biscuits special.

3. Incorporate the Cold Butter: Add the ½ cup of cold butter, cut into small cubes or grated, to the dry ingredients. Using a pastry cutter (or two forks), cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter throughout. The key here is to keep the butter as cold as possible; as it melts in the hot oven, it creates pockets of steam that contribute to the biscuits’ tender, flaky texture. Avoid overworking the butter into the flour, as this can lead to tough biscuits.

4. Stir in the Cheese: Once the butter is properly incorporated, gently stir in the ½ cup of grated sharp cheddar cheese. Ensure the cheese is evenly distributed throughout the mixture. Sharp cheddar adds a fantastic tangy and savory note that complements the buttery biscuit beautifully. You can also experiment with other cheeses like Gruyere or a spicy Monterey Jack for a different twist.

5. Add the Cold Buttermilk: Pour in 1 cup of cold buttermilk. Using a spoon or spatula, stir the mixture just until the dough comes together and there are no visible pockets of dry flour. Gluten-free doughs can sometimes be a bit thirstier, so if your mixture still appears too dry, add additional buttermilk one teaspoon at a time until it reaches a moist, cohesive consistency. Remember, gentle mixing is key; overmixing gluten-free dough, just like traditional dough, can develop starches too much, resulting in a tougher biscuit.

6. Scoop and Prepare for Baking: Using a large ¼-cup cookie scoop, portion the dough into 9 uniform balls and arrange them on your prepared baking sheet. Aim for even spacing to allow for proper air circulation during baking. If desired, sprinkle the tops of the biscuits with a pinch of flaky salt before baking. This not only adds a beautiful finish but also a delightful textural contrast and burst of salty flavor.

7. Bake to Golden Perfection: Place the baking sheet in your preheated oven and bake for 14–16 minutes, or until the biscuits achieve a beautiful light golden brown color and are cooked through. The exact baking time may vary slightly depending on your oven, so keep an eye on them towards the end. Once baked, remove them from the oven and serve warm for the absolute best flavor and tender texture. The aroma alone will have everyone rushing to the kitchen!

Tips for Perfect Gluten-Free Drop Biscuits Every Time

Achieving light, fluffy, and delicious gluten-free drop biscuits is surprisingly straightforward, especially when you keep a few key tips in mind:

• Embrace the Cold: This is perhaps the most crucial tip for tender biscuits. Ensure both your butter and buttermilk are as cold as possible. Cold butter creates pockets within the dough. As the biscuits bake, these cold butter pieces melt and release steam, which helps the biscuits puff up and develop those coveted fluffy, buttery layers. If your butter gets too warm while cutting it in, pop the bowl into the fridge for 10-15 minutes before adding the buttermilk.
• Avoid Overmixing: Once you’ve added the buttermilk, stir the dough only until the ingredients are just combined and no dry flour streaks remain. Gluten-free flours can still develop toughness if overmixed, leading to dense rather than airy biscuits. A few lumps are perfectly fine!
• Use a Cookie Scoop: For consistently sized biscuits that bake evenly and look professionally made, a large ¼-cup cookie scoop is your best friend. This ensures each biscuit receives the same amount of heat exposure, preventing some from being undercooked while others are overbaked.
• Check Your Flour Blend: Not all gluten-free flour blends are created equal. I personally love Pillsbury gluten-free flour blend for this recipe because it already contains xanthan gum, an essential binder that gives gluten-free baked goods structure and prevents crumbling. If your chosen blend doesn’t include xanthan gum, be sure to add ½ teaspoon to the dry ingredients. This small addition makes a big difference in how well your biscuits hold together.
• DIY Buttermilk for the Win: If you don’t have buttermilk on hand, don’t fret! You can easily make your own. Simply combine 1 teaspoon of white vinegar (or lemon juice) with 1 cup of regular milk (dairy or non-dairy like almond or oat milk). Give it a gentle stir and let it sit in the fridge for about 5 minutes. You’ll notice it slightly thickens and curdles – that’s exactly what you want! This homemade version works just as well and provides the necessary acidity for a light texture.
• Don’t Overcrowd the Pan: Give your biscuits space to breathe on the baking sheet. Placing them too close together can inhibit proper air circulation, leading to uneven baking and preventing them from achieving their full golden-brown potential.

Delightful Serving Suggestions for Your Drop Biscuits

These versatile gluten-free drop biscuits have become a cherished staple in my kitchen, especially when I’m seeking something warm, comforting, and utterly satisfying without a lengthy prep time. Their savory, cheesy profile makes them incredibly adaptable to a wide range of meals:

• Soup & Chili Companion: On chilly evenings, there’s nothing quite like a piping hot bowl of gluten-free chili or a hearty vegetable soup served with one of these warm biscuits. They are perfect for soaking up every last drop of flavorful broth, adding a wonderfully tender texture to your meal.
• Pasta Partner: Elevate your pasta night by pairing these biscuits with a creamy dish like boursin cheese pasta. The savory biscuits complement the rich pasta sauce beautifully, adding another layer of comfort and indulgence.
• Savory Mains: They are an exceptional accompaniment to fried chicken, roasted chicken, or any saucy meat dish. Their absorbent nature makes them ideal for soaking up delicious pan juices or gravies, ensuring no flavor goes to waste. Think of them alongside pot roasts or savory stews for a complete and satisfying meal.
• Breakfast Bonanza: Should you be lucky enough to have any leftovers, these biscuits transform into a quick and delightful breakfast. Reheat one and serve it with scrambled eggs, a fried egg, or a slice of breakfast sausage. For a sweet and savory twist, a smear of your favorite jam or fruit preserve is surprisingly delicious.
• Snack Time Savior: Enjoy them simply as a standalone snack with a pat of butter, or even a dollop of cream cheese for an extra treat. They’re also fantastic split open and topped with a slice of ham or turkey for a mini sandwich.

Storing and Reheating Your Gluten-Free Drop Biscuits

To keep your delicious gluten-free drop biscuits fresh and ready for enjoyment, follow these simple storage and reheating guidelines:

• Room Temperature Storage: Any leftover baked biscuits can be stored in an airtight container at room temperature for up to 2-3 days. While they are best enjoyed fresh, they retain their tenderness and flavor quite well.
• Reheating for Freshness: To revive that delightful fresh-baked texture, pop them into a 300°F (150°C) oven for 5-7 minutes. This gentle reheating method helps crisp up the exterior and warms the interior without drying them out. If you’re truly pressed for time, a quick zap in the microwave for a few seconds will warm them through, though the texture won’t be quite as crisp.
• Freezing Baked Biscuits: For longer storage, baked biscuits freeze exceptionally well. Allow them to cool completely, then transfer them to an airtight freezer-safe bag or container. They can be frozen for up to 2-3 months. To reheat from frozen, simply place them directly in a 300°F (150°C) oven for about 10-15 minutes, or until heated through and lightly crisped. This makes them perfect for having a comforting, quick bite on hand whenever a craving strikes.
• Freezing Unbaked Dough (Optional): For ultimate convenience, you can also freeze the raw biscuit dough. After scooping the dough balls onto a parchment-lined baking sheet, freeze them until solid (about 1-2 hours). Once frozen, transfer the dough balls to a freezer-safe bag. When ready to bake, place the frozen dough balls on a prepared baking sheet and bake at 400°F (200°C) for a few extra minutes (approximately 18-22 minutes total), until golden brown. This is a fantastic make-ahead option for fresh biscuits anytime!

More Irresistible Savory Gluten-Free Bakes to Explore

If you loved the ease and flavor of these gluten-free drop biscuits, you’ll be delighted to discover more savory gluten-free baking recipes from our kitchen. Expand your repertoire with these delicious options, perfect for any meal or occasion:

• Almond Flour Biscuits: A delightful alternative offering a slightly different texture and nutty flavor profile.
• Gluten-Free Yorkshire Pudding: Perfect for accompanying roasts and adding an elegant touch to your dinner.
• Gluten-Free Dinner Rolls: Fluffy and soft, these rolls are ideal for any family meal or holiday gathering.
• Gluten-Free Popovers: Light, airy, and impressive, these are fantastic with butter and jam or as a side with savory dishes.
• Pão de Queijo (Brazilian Cheese Bread): A naturally gluten-free cheesy bread that’s addictive and incredibly easy to make.

Happy baking, and enjoy the wonderful world of gluten-free comfort food!