Gluten-Free Drop Biscuits

Gluten-Free Drop Biscuits

9 servings
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 15 minutes, you’ll have buttery, cheesy, flavor-packed biscuits that are perfectly tender and so easy to love.

Ingredients

  • gluten-free flour blend
    2 c
  • baking powder
    1 tbsp
  • granulated sugar
    2 tsp
  • kosher salt

    reduce ½ tsp if using salted butter

    1 tsp
  • baking soda
    ½ tsp
  • smoked paprika
    ½ tsp
  • black pepper
    ½ tsp
  • sharp cheddar

    grated

    ½ c
  • butter

    cold and cubed or grated

    ½ c
  • buttermilk**

    cold. For dairy-free, use almond milk or oat milk and make your own buttermilk

    1 c
  • flaky salt

Directions

  1. 1

    Preheat the oven to 400°F and line a large baking sheet with parchment paper.

  2. 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. 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. 4

    Stir in the cheese.

  5. 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. 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. 7

    Bake the biscuits 14-16 minutes until lightly golden brown. Serve warm.

Gluten-Free Drop Biscuits

Gluten-Free Drop Biscuits

25 min9 servings226 cal

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