The Easiest Gluten-Free Drop Biscuits: Fluffy, Buttery & Perfectly Dairy-Free & Vegan

Prepare to delight your taste buds with these truly effortless gluten-free drop biscuits. Forget the traditional fuss of rolling and cutting dough; this recipe simplifies the process while delivering an exceptional result. Each biscuit is a masterpiece of texture: light, incredibly buttery, and fluffy on the inside, with an irresistible crisp, golden-brown exterior. These versatile treats are perfect for elevating any meal. Imagine them warm, generously slathered with your favorite homemade jam and creamy butter for a sensational breakfast. Alternatively, serve them as a comforting side with hearty soups and stews during colder seasons. What truly sets this recipe apart is its inclusive nature: it’s entirely dairy-free and vegan, ensuring that everyone, regardless of dietary restrictions, can indulge in these tender, flaky delights without compromise.

Buttery, Tender Drop Biscuits: Your Go-To No-Fuss Baking Solution

These delightful American-style biscuits are often likened to a rustic version of scones, boasting a tender and beautifully flaky crumb that makes them incredibly satisfying. They are absolutely perfect when sliced open and spread generously with creamy butter and your favorite sweet jam, transforming a simple moment into a culinary pleasure.

Beyond breakfast and brunch, their versatility shines when paired with savory dishes. Imagine enjoying them warm alongside a bubbling hearty beef vegetable stew or a fragrant, steaming bowl of hot carrot turmeric soup, especially as the crisp autumn air or chilly winter winds set in. They are an ideal accompaniment, soaking up rich flavors and adding a comforting element to your meal. The true magic of these gluten-free drop biscuits lies in their incredible ease of preparation. True to their name, you simply “drop” spoonfuls of the shaggy biscuit dough onto a baking sheet, eliminating the need for a rolling pin or messy biscuit cutters. This straightforward “drop and bake” method ensures you can enjoy warm, freshly-baked, fluffy biscuits whenever the craving strikes, without any of the usual hassle, making them a recipe you’ll want to make over and over again!

Why You’ll Adore This Easy Gluten-Free Drop Biscuit Recipe:

• Simple, Readily Available Ingredients: You’ll be pleasantly surprised to find that the main ingredients for these incredibly delicious gluten-free dairy-free drop biscuits are not exotic or hard to source. Everything you need is easily accessible at your local grocery store, meaning no special trips or expensive, hard-to-find purchases are necessary. This recipe truly embraces simplicity, proving that you don’t need fancy components to achieve amazing flavor and quality, making it a reliable and convenient addition to your regular baking routine.
• Effortless Preparation – Truly “Drop and Bake”: Say a final goodbye to the complexities and mess often associated with traditional biscuit making! This recipe is specifically designed for maximum ease and minimal fuss. The preparation process involves just a few simple steps: gently cut cold butter into your dry ingredients, then delicately mix in the wet components until a shaggy, forgiving dough forms. From there, you quite literally “drop” generous spoonfuls of this dough onto a baking sheet, and let your oven do the rest! There’s no tedious rolling pin, no dusting of flour everywhere, and absolutely no need for biscuit cutters. It’s baking made incredibly easy, perfect for beginner bakers, busy individuals, or anyone seeking a quick yet satisfying homemade treat.
• Perfectly Tailored for Dietary Needs: Gluten-Free, Dairy-Free & Vegan: One of the most significant and appealing advantages of this particular recipe is its comprehensive inclusivity. These easy drop biscuits are 100% gluten-free, making them a safe and thoroughly enjoyable option for individuals managing Celiac disease, gluten sensitivities, or simply choosing to follow a gluten-free lifestyle. Furthermore, by carefully selecting dairy-free butter and milk alternatives, these biscuits are also entirely dairy-free and vegan. This thoughtful adaptation means a much wider audience – including those with lactose intolerance, dairy allergies, or adhering to a plant-based diet – can savor the comforting, buttery taste and texture of freshly baked biscuits without any dietary concerns or compromises.
• Achieve Irresistibly Crispy Edges: While baking these biscuits on a standard baking sheet will undoubtedly yield fantastic results, there’s a professional tip for achieving an extra layer of textural perfection. For biscuits with an exceptionally superior crust and irresistibly crispy edges, consider baking them on a cast iron skillet. Preheating your cast iron skillet before adding the dough creates an intense, even heat that promotes optimal browning and crispness on the bottom and sides, perfectly contrasting with the soft, fluffy interior. It’s a simple switch that elevates the biscuit experience to an entirely new level of deliciousness.

Essential Ingredients for Your Gluten-Free Drop Biscuits:

Crafting these perfect gluten-free drop biscuits begins with assembling a handful of key ingredients. Each component plays a vital role in achieving the light, flaky, and buttery texture these biscuits are celebrated for. Below, you’ll find a visual overview to help you gather everything you need conveniently before you embark on your baking adventure.

For precise measurements and a comprehensive breakdown of the recipe, please ensure you scroll down to the detailed printable recipe card located at the very bottom of this post. It contains all the exact quantities and steps you’ll need.

Recipe Notes & Essential Substitutions for Perfect Biscuits:

Achieving outstanding results in gluten-free and dairy-free baking often comes down to understanding your ingredients and their specific roles. These detailed notes and potential substitutions are designed to guide you through the process, helping you achieve the most tender, flaky, and flavorful drop biscuits possible:

• Gluten-Free Flour Blend: The quality and composition of your gluten-free flour blend are crucial for the final texture of your biscuits. I highly recommend using a good-quality gluten-free measure-for-measure flour. These blends are specifically formulated to substitute regular all-purpose flour in a 1:1 ratio. For a truly light and fluffy biscuit texture, prioritize blends that are made with lighter flours and starches, such as rice flour, tapioca starch, potato starch, or corn starch. It’s important to avoid gluten-free flour blends that primarily use heavier flours (like garbanzo bean flour), as these can result in a denser, often gummier final product which is not ideal for biscuits.
• Xanthan Gum: In the world of gluten-free baking, xanthan gum serves as an indispensable ingredient. It acts as a replacement for gluten, providing elasticity and helping the ingredients bind together effectively. This prevents the biscuits from being too crumbly and helps create a cohesive structure. Always check the ingredient list of your chosen gluten-free flour blend. If xanthan gum is already included, you can safely omit adding it separately. Adding too much xanthan gum can lead to an undesirable gummy texture.
• Leavening Agents: For maximum rise and an incredibly light, airy crumb, this recipe cleverly employs a combination of both baking powder and baking soda. These two agents work synergistically: baking soda reacts with acidic ingredients (like buttermilk), while baking powder provides a consistent lift. Together, they create gas bubbles that expand during baking, making the biscuits wonderfully fluffy. If you only have baking powder on hand, you can substitute the baking soda by adding an extra teaspoon of baking powder, though using both typically yields the most optimal rise and texture.
• Sweetener (Sugar): I’ve opted for granulated white sugar to impart a subtle sweetness that balances the flavors. However, you have the flexibility to use cane sugar or light brown sugar if you prefer, each adding a slightly different nuance to the flavor profile. If your preference leans towards savory biscuits, or if you plan to serve them primarily with savory dishes, feel free to reduce the sugar quantity or even omit it completely.
• Butter (Dairy-Free Option): To maintain the dairy-free and vegan integrity of this recipe, I’ve specified unsalted dairy-free butter. However, if dairy is not a dietary concern for you, traditional unsalted butter can be used as a direct 1:1 substitute. The absolute most critical instruction regarding the butter is that it must be very cold and cut into small cubes. When cold butter is cut into the flour, it creates small, distinct pockets. As these butter pieces melt during the baking process, they release steam, which is essential for creating those highly coveted flaky, tender layers that define a perfect biscuit. Warm butter will integrate too quickly and too thoroughly into the flour, resulting in a denser, less flaky biscuit.
• Dairy-Free Buttermilk: Achieving that classic biscuit tang and helping to activate the baking soda without using dairy is surprisingly simple. To make your own dairy-free buttermilk, combine 3/4 tablespoon of fresh lemon juice with 3/4 cup of cold unsweetened dairy-free milk. Excellent choices include almond milk, cashew milk, or rice milk. Mix these two ingredients well and then let the mixture sit undisturbed for about 5 minutes. During this brief period, the acidity of the lemon juice will cause the milk to curdle slightly, replicating the taste and tenderizing properties of traditional buttermilk.
• Lemon Juice: For the brightest, freshest flavor and the most authentic tang in your homemade dairy-free buttermilk, I strongly recommend using freshly squeezed lemon juice. Its vibrant acidity adds a desirable zing. However, if fresh lemons are not readily available or convenient, bottled lemon juice will also work effectively to curdle the dairy-free milk and contribute to the overall flavor profile of the biscuit.
• Honey (Optional Sweetness): A small amount of honey is included in this recipe to add a lovely, subtle sweetness and a touch of depth to the biscuit dough. However, if you are aiming for a completely savory biscuit, or if you prefer to let the sweetness come entirely from the jams or spreads you serve with them, feel free to leave out the honey. Omitting it will not negatively impact the structure or texture of the biscuit. For a strictly vegan recipe, ensure you use a vegan honey alternative or substitute with maple syrup.

Step-by-Step Guide: How to Bake Perfect Gluten-Free Drop Biscuits

Baking these light, fluffy, and perfectly tender gluten-free drop biscuits is a wonderfully straightforward process. Designed for ease and guaranteed delicious results, follow these simple steps to create your own batch of homemade biscuits that are sure to impress:

Step 1: Combine Dry Ingredients. Begin by preheating your oven to 425°F (220°C). Then, line a baking sheet with parchment paper to prevent sticking. In a spacious large bowl, thoroughly whisk together your gluten-free measure-for-measure flour, xanthan gum (remember to omit if your specific blend already contains it), baking powder, baking soda, a pinch of salt, and the granulated sugar. Whisking vigorously ensures an even distribution of all the leavening agents and flavorings, which is crucial for a consistent rise and taste.

Step 2: Incorporate Cold Butter. Add the very cold, precisely cubed dairy-free butter directly into the bowl with the prepared dry ingredients. This step is fundamental for achieving flaky biscuits. Using a pastry cutter, a fork, or even your fingertips (working as quickly as possible to prevent the butter from warming), gently work the butter into the flour. Continue this process until the mixture resembles coarse meal with visible pea-sized crumbs. These small pockets of cold butter are absolutely crucial for creating those highly sought-after flaky layers as they melt and release steam during the baking process.

Step 3: Introduce Wet Ingredients. Carefully pour in the cold dairy-free buttermilk, the fresh lemon juice (which contributes to both the flavor and helps activate the leavening), and the optional honey. Using a sturdy spatula or wooden spoon, gently stir the mixture until the ingredients are just combined. It is absolutely vital not to overmix the dough at this stage; overmixing can develop toughness in the biscuits. The resulting dough should appear noticeably shaggy and feel slightly sticky – this texture is perfectly normal and highly desirable for tender, flaky drop biscuits.

Step 4: Form and Drop Biscuits. With a large spoon or, for more uniformly sized biscuits, an ice cream scoop, carefully scoop generous mounds of the shaggy gluten-free biscuit dough. Gently drop these mounds onto the prepared baking sheet, which is lined with parchment paper. Ensure you space them approximately 2 inches (5 cm) apart. This spacing is important to allow for proper air circulation around each biscuit, which encourages even baking and optimal browning.

Step 5: Bake to Golden Perfection & Brush with Butter. Place the baking sheet into your preheated oven and bake the biscuits for a duration of 12-15 minutes. Keep a close eye on them until their tops achieve a beautiful, rich golden-brown hue, indicating they are thoroughly cooked through and wonderfully crispy on the outside. Immediately upon removing them from the oven, generously brush the warm, just-baked biscuits with melted dairy-free butter. This crucial step not only adds an extra layer of delicious richness and flavor but also contributes to a tender crust.

Step 6: Serve and Savor. These delightful gluten-free drop biscuits are truly best enjoyed when warm, straight from the oven. Serve them immediately with additional creamy butter, a drizzle of sweet honey (if not strictly vegan), or your favorite selection of homemade jam for a classic treat. For a more substantial and satisfying savory meal, pair them generously with a hearty bowl of soup or a rich, comforting stew. Their exceptional versatility ensures they’ll be a welcome and beloved addition to any meal or occasion!

Expert Tips for Your Best Gluten-Free Drop Biscuits:

Mastering the art of baking perfect gluten-free drop biscuits is easy with these insider tips and tricks. Follow these recommendations to ensure every batch you make turns out flawlessly fluffy, tender, and utterly delicious:

• Adjusting Biscuit Size for Any Occasion: This recipe is crafted to yield 9 generously sized biscuits, ideal for a satisfying individual serving or a small family meal. However, if you’re hosting a larger gathering, preparing for a brunch spread, or simply prefer smaller, more bite-sized portions, you can easily adapt the recipe. Use a smaller spoon or an ice cream scoop to create 18 mini biscuits instead. Remember to adjust your baking time accordingly; smaller biscuits will typically bake much faster, requiring only about 6 to 8 minutes at 425°F (220°C) until they achieve that perfect golden-brown finish. Always keep a close eye on them to prevent overbaking.
• Crafting Delectable Savory Biscuits: The inherent versatility of these drop biscuits allows for fantastic savory adaptations! To transform them into a delicious savory accompaniment for stews, chilis, or roasted meats, simply omit the granulated sugar, honey, and lemon juice from the dough. This provides a neutral, yet flavorful, base that is ready for your culinary imagination. Consider folding in savory condiments like garlic powder, onion powder, a generous dash of black pepper, or even dried herbs such as rosemary or thyme. For an extra special treat, incorporate a cup of shredded vegan cheddar cheese and freshly chopped chives or green onions to create truly irresistible cheddar biscuits.
• The Undeniable Importance of Cold Ingredients: The secret to achieving truly flaky, tender biscuits with those coveted layers lies squarely in the temperature of your butter and buttermilk. It is absolutely essential to use very cold butter, cut into small pieces. When cold butter is cut into the flour, it remains in distinct, separate pockets. As these butter pockets encounter the intense heat of the oven, the water content within the butter rapidly turns into steam, creating tiny air pockets and gently pushing apart the layers of dough, resulting in that desirable flaky texture. Using cold buttermilk is equally critical, as it helps to keep the butter from melting prematurely before the biscuits are placed in the oven, thus preserving those crucial cold butter pockets.
• Optimal Storage and Freezing Guidelines: To maintain the freshness of any leftover biscuits, ensure they are completely cooled before placing them in an airtight container. Store them at room temperature for up to 2 days, where they will retain their soft texture. For longer preservation, these versatile biscuits freeze beautifully. Once fully cooled, wrap individual biscuits tightly in plastic wrap, and then place them into a freezer-safe bag. They can be safely frozen for up to 2 months without losing quality. To enjoy, simply thaw them overnight in the refrigerator, or for a quicker method, warm them directly from frozen in a preheated oven until they are heated through and regain their delicious crispness. This makes them perfect for convenient meal prepping or having a quick, comforting breakfast on hand.

Delicious Homemade Jams to Pair with Your Biscuits:

No freshly baked, warm biscuit is truly complete without a generous dollop of sweet, homemade fruity jam. These delectable spreads perfectly complement the buttery richness of our gluten-free drop biscuits. Here are some of our favorite recipes:

• Strawberry Jam (Gluten-Free, Vegan, Pectin-Free)
• Apricot Jam (Gluten-Free, Vegan, Pectin-Free)
• Plum Jam (Gluten-Free, Vegan, Pectin-Free)
• Mixed Berry Jam (Gluten-Free, Vegan)
• Kumquat Marmalade (Gluten-Free, Vegan)

Explore More Gluten-Free Biscuit & Scone Recipes:

If you’ve thoroughly enjoyed the simplicity and deliciousness of these drop biscuits, you’ll be excited to explore other gluten-free baking delights from our collection. Here are more fantastic biscuit and scone recipes to expand your repertoire:

• Buttermilk Biscuits (Gluten-Free, Dairy-Free Option)
• Easy Pumpkin Scones (Gluten-Free, Dairy-Free)
• Blackberry Scones (Gluten-Free, Dairy-Free)
• Cranberry Orange Scones (Gluten-Free, Dairy-Free)

Other Delicious Gluten-Free Bread Recipes to Bake:

Beyond the delightful world of biscuits and scones, the realm of gluten-free baking offers a diverse array of other fantastic bread options. Continue your baking journey and expand your skills with these wonderful recipes that cater to various tastes and preferences:

P.S. If you try this recipe, I’d absolutely love for you to leave a star rating below, and/or share your thoughts in the comment section further down the page. Your feedback is always incredibly valuable and deeply appreciated! Be sure to explore my entire Recipe Index for all the delicious recipes available on the blog. You can also connect with me and share your culinary creations on Pinterest, Facebook or Instagram! Don’t forget to sign up for my exclusive Email List to get fresh new recipes delivered directly to your inbox each week!

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Easy Gluten-Free Drop Biscuits (Dairy-Free)

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  Author: Felicia Lim
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  Total Time: 30 minutes
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  Yield: 9 biscuits
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  Diet: Gluten Free

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Description

These gluten-free drop biscuits are so easy to make, no rolling or cutting required! Light, buttery and fluffy inside, with crisp golden edges outside. They’re perfect for breakfast spread with homemade jam and butter, or served with soups and stews. Dairy-free and vegan too.

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Ingredients

Units

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For the Gluten-Free Biscuit Dough:

• 2 cups gluten-free measure-for-measure flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1/2 cup unsalted dairy-free butter, cold and cubed
• 3/4 cup cold dairy-free buttermilk
• 1 teaspoon lemon juice (for extra tang)
• 1 teaspoon honey (optional, for slight sweetness)

For Brushing:

• 2 tablespoons melted dairy-free butter

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Instructions

1. Preheat & Line: Preheat oven to 425F (220C). Line a baking sheet with parchment paper, preparing it for your biscuit dough.
2. Mix Dry Ingredients: In a large mixing bowl, combine the gluten-free measure-for-measure flour, xanthan gum (if applicable), baking powder, baking soda, salt, and sugar. Whisk thoroughly until all dry ingredients are well integrated.
3. Cut in Butter: Add the cold, cubed dairy-free butter to the dry mixture. Use a pastry blender, a fork, or your clean fingertips to cut the butter into the flour until the mixture resembles coarse crumbs, with some pieces still pea-sized.
4. Add Wet Ingredients: Pour in the cold dairy-free buttermilk, lemon juice, and honey (if using). Gently stir with a spatula or wooden spoon until the dough just comes together. Be careful not to overmix; the dough should be shaggy and slightly sticky.
5. Drop Biscuit Dough onto Baking Sheet: Using a large spoon or an ice cream scoop, drop uniform mounds of the biscuit dough onto the prepared baking sheet. Ensure there is about 2 inches (5 cm) of space between each biscuit.
6. Bake: Transfer the baking sheet to the preheated oven and bake for 12-15 minutes, or until the biscuits are beautifully golden brown on top and cooked through.
7. Brush with Butter & Serve: As soon as the biscuits come out of the oven, brush them immediately and generously with melted dairy-free butter. Serve them warm with your favorite accompaniments such as butter, honey, or a selection of sweet jams.

Notes

Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a 1:1 gluten-free substitute for regular all-purpose flour) that is made with lighter flours/starches (such as rice flour, tapioca starch, potato starch or corn starch) to get a light and fluffy final texture. I do NOT recommend using gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Leavening Agents: We’re using both baking powder and baking soda to help the biscuit dough rise. Alternatively, if you only have baking powder, you can use an extra teaspoon of baking powder to replace the baking soda.

Sugar: I used granulated white sugar, but you can also use cane sugar or light brown sugar instead. Alternatively, you may also leave out the sugar if you prefer savory biscuits.

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead. Make sure to use cold butter so that the butter remains in solid pieces after being cut into the dough, creating a beautiful flaky texture.

Buttermilk: To make dairy-free buttermilk, simply combine 3/4 tablespoon of fresh lemon juice with 3/4 cup of cold unsweetened dairy-free milk (such as almond milk, cashew milk, rice milk, etc.). Mix well, then let the mixture sit for 5 minutes before using.

Lemon Juice: I recommend using fresh lemon juice for the best flavor and tang. However, if you only have access to bottled lemon juice, that will work too.

Honey: I used honey to add additional sweetness to the biscuit dough, but feel free to leave it out if you prefer savory biscuits.

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Bread
• Method: Baking
• Cuisine: American