Gluten-Free Drop Biscuits
Published
When I’m short on time but still craving something warm and fluffy, these gluten-free drop biscuits are my go-to. There’s no rolling, no cutting—just mix, scoop, and bake. In about 25 minutes, you’ll have buttery, cheesy, flavor-packed biscuits that are perfectly tender and so easy to love.
Biscuits were always a comfort food in my house growing up—warm from the oven, slathered with butter, and served with just about everything. These days, I love making drop biscuits because they deliver all that cozy, homemade flavor without the fuss of rolling or cutting dough. While classic gluten-free buttermilk biscuits have their place, these gluten-free cheddar drop biscuits are just as tender and satisfying, and so much faster. You still get those rich, buttery layers and a hint of sharp cheese, but with a simple mix-and-scoop method that makes them weeknight-friendly.
Gluten-Free Drop Biscuits
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
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Whisk together the GF flour blend, baking powder, granulated sugar, kosher salt, baking soda, smoked paprika and black pepper in a large bowl.
- 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.
- Stir in the cheese.
- 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.
- 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.
- Bake the biscuits 14-16 minutes until lightly golden brown. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Drop Biscuits Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Mix the dry ingredients: In a large mixing bowl, whisk together 2 cups gluten-free flour, 1 tbsp baking powder, 1 tsp granulated sugar, 1 tsp kosher salt, ½ tsp baking soda, ½ tsp smoked paprika, and ½ tsp black pepper.
Cut in the butter: Using a pastry cutter, cut in ½ cup of cold (cubed or grated) butter, until the butter is pea sized and blended into the flour mixture.
Add the cheese: Stir in ½ cup grated cheddar cheese.
Add the buttermilk: Pour in 1 cup cold buttermilk and stir until the dough comes together with no dry spots left. If it still looks too dry, mix in more buttermilk, 1 tsp at a time, just until fully combined.
Scoop and shape the biscuits: Use a large ¼-cup cookie scoop to portion the dough into 9 balls and place them on the prepared baking sheet. If you’d like, sprinkle the tops with flaky salt.
Bake and serve: Bake for 14–16 minutes, or until the biscuits are lightly golden brown. Serve them warm for the best flavor and texture.
Tips for Success
- Keep your butter and buttermilk cold. This is key for that light, tender texture. Cold butter creates steam as the biscuits bake, which helps them rise and gives them those fluffy, buttery layers.
- Once the flour is moistened and there are no dry spots left, stop stirring. Overmixing can make the biscuits dense instead of tender.
- Use a cookie scoop for easy portioning and more consistent baking. I always grab my large scoop to make sure all the biscuits are the same size—they bake more evenly and look great on the plate, too.
Serving Suggestions
These gluten-free drop biscuits are a staple in my kitchen, especially when I want something warm and comforting without much effort. I love serving them with a big bowl of soup or gluten-free chili on cold nights, or next to creamy boursin cheese pasta for an extra cozy touch. They’re also amazing with fried or roasted chicken—perfect for soaking up all those savory juices. And if there happen to be any left the next morning, I’ll warm one up with eggs or smear on a little jam for a quick, satisfying breakfast.
Storage Instructions
Store any leftover biscuits in an airtight container at room temperature for up to 2–3 days.
To reheat, pop them in a 300°F oven for 5–7 minutes to bring back that fresh-baked texture, or microwave them for a few seconds if you’re in a hurry.
You can also freeze the baked biscuits—just reheat straight from frozen when you need a quick, comforting bite.
