This simple gluten free buttermilk drop biscuit recipe is made from scratch using a gluten free flour blend and classic southern flavors. These tender, fluffy drop biscuits are easy to prepare and pair wonderfully with soups, stews, or a breakfast spread. Warm from the oven with a pat of butter or a smear of jam, they are comfort food at its finest. Because these are drop biscuits, there’s no rolling or cutting—just mix, spoon, and bake.
These Gluten Free Buttermilk Drop Biscuits deliver tender crumb and a pleasant tang from the buttermilk, without any gluten. The dough is forgiving and slightly sticky, so you can scoop spoonfuls onto the baking sheet and still achieve nicely domed biscuits. They bake quickly, developing a light golden bottom and a soft interior. You can customize them by omitting or adjusting the black pepper, adding herbs, or brushing the tops with melted butter after baking.
Because they are drop biscuits, they are ideal for busy weeknights or when you want fresh bread without the fuss of rolling dough. They also freeze well—bake, cool, then freeze in a sealed container; reheat in a warm oven when needed.
If you prefer different biscuit variations, try recipes that use millet or sweet potato for a change in texture and flavor. For a hearty meal, these biscuits also pair nicely with chicken and dumplings or a biscuits-and-gravy style casserole.
Ingredients
- 2 ½ cups gluten free flour blend (measured, spooned, and leveled)
- 3 teaspoons baking powder
- 1 teaspoon sea salt
- ¼ teaspoon coarse ground black pepper (optional)
- 1 ½ cups buttermilk, cold
- 2 large eggs, beaten
Instructions
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
2. In a large mixing bowl or the bowl of a stand mixer, combine the gluten free flour, baking powder, sea salt, and black pepper (if using). Whisk briefly to distribute the leavening and seasonings evenly.
3. In a separate bowl, whisk together the cold buttermilk and the beaten eggs. Pour the wet mixture into the dry ingredients and stir gently with a spatula or a low-speed paddle until just combined. The batter will be slightly lumpy and fairly wet; avoid overmixing.
4. Using a tablespoon or an ice cream scoop, drop even portions of dough onto the prepared baking sheet, leaving a little space between each mound to allow for spreading and rising. This recipe makes about twelve generous drop biscuits.
5. Bake at 375°F (190°C) for about 15 minutes, or until the bottoms are lightly browned and the tops feel set. Remove the tray from the oven. If you prefer a more golden top, switch the oven to broil and brown the tops very briefly while watching closely so they don’t burn.
6. Cool the biscuits on a wire rack for a few minutes, then serve warm. Leftovers can be stored in an airtight container for a day or two, or frozen for longer storage.
Supplies
- Baking sheet
- Parchment paper
- Large mixing bowl or stand mixer
- Spatula or wooden spoon
- Tablespoon or small scoop for portioning
- Wire cooling rack
Frequently Asked Questions
Drop biscuits have a wetter dough and are portioned by spooning rather than rolling. Rolled biscuits use a stiffer dough that is rolled out and cut with a biscuit cutter, which creates more uniform shapes. Drop biscuits are faster and easier while still producing a tender, fluffy result.
Buttermilk adds acidity, which reacts with the baking powder to help biscuits rise and develop a light texture. It also contributes a subtle tang and tenderness that plain milk cannot replicate.
More Recipes You Might Enjoy
Gluten Free Biscuits and Gravy Casserole-
Gluten Free Millet Drop Biscuits
-
Gluten Free Instant Pot Chicken & Dumplings
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Gluten Free Sweet Potato Biscuits
Tip: If you follow a gluten free lifestyle, look for a well-balanced gluten free flour blend that contains xanthan gum or a binder, or add your preferred binder according to package instructions. A quality blend helps these biscuits hold together and gives the best texture.
Gluten Free Buttermilk Drop Biscuits
- Author: Elaine VanVleck
- Total Time: 25 minutes
- Yield: 12 biscuits
- Diet: Gluten Free
Description
This easy gluten free buttermilk drop biscuit recipe produces soft, tangy biscuits with minimal effort. The batter is mixed quickly and dropped by spoonfuls, making it a reliable choice when you want homemade biscuits fast. The result is a tender interior and a lightly golden exterior that pairs well with savory mains or sweet toppings.
Ingredients
- 2 ½ cups gluten free flour
- 3 tsp baking powder
- 1 tsp sea salt
- ¼ tsp coarse ground black pepper (optional)
- 1 ½ cups buttermilk
- 2 large eggs
Instructions
1. Preheat oven to 375°F and prepare a baking sheet with parchment.
2. Whisk together dry ingredients, then stir in buttermilk and eggs until just combined.
3. Drop the batter by spoonfuls onto the sheet to form about 12 biscuits.
4. Bake 15 minutes until set and lightly browned on the bottom; broil briefly if desired for a golden top.
Notes
Black pepper adds a subtle savory note; omit it for a plain biscuit. For added richness, brush the warm biscuits with melted butter right after baking. These biscuits freeze well—store in a sealed bag and reheat in a warm oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Biscuits, Rolls
- Method: Baking
- Cuisine: Gluten Free
