These herb-flavoured gluten free drop biscuits are soft and moist on the inside and crunchy golden on the outside. There's no rolling or cutting involved, so they're super easy to make! I just want to devour them all fresh from the oven!
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Do you miss out on stuffing at the family table because you have to eat gluten free? Well, fret no more! These herb biscuits bring you that stuffing flavour without the gluten! And they're great any time of year!
Ingredients
- Flour - This recipe has been thoroughly tested with Cathy's Gluten Free All Purpose Flour Blend. If you would like to just mix up enough flour for this recipe, I've included the closest approximation that I can below. If you want to use a purchased flour blend, Better Batter Original Blend is the closest. I don't recommend using any other flour blends, because their contents will be different.
- Butter - I use regular, salted dairy butter. I have not tested the recipe with any butter substitute. If you do, please let me know how it works.
- Buttermilk - The acidity of buttermilk helps the biscuit dough to rise. People sometimes substitute milk with some vinegar or lemon juice for buttermilk, but I have not tested that in this recipe.
See recipe card for quantities.
Cathy's Gluten-Free All-Purpose Flour Blend
This makes just enough for this recipe. If you'd like to make a whole batch, go to the recipe here.
While I highly recommend measuring by weight with kitchen scales rather than volume (cups) for accuracy and successful results, I have included measurements in US cups.
Making a whole batch of Cathy's Gluten Free All Purpose Flour Blend will be even more accurate and more convenient for future baking projects.
Makes: 2 cups / 325 grams
- 98 g (½ cup) white rice flour
- 98 g (½ cup + 2 tablespoons) brown rice flour
- 49 g (½ cup) tapioca flour
- 49 g (½ cup) potato starch
- 16 g (4 teaspoons) potato flour
- 1 ½ teaspoons xanthan gum
- 1 ½ teaspoons powdered pectin
Instructions
A food processor makes it very easy to whip up a batch of biscuits! If you don't have one, whisk the dry ingredients together in a large bowl, cut in the butter with a pastry blender, and then stir in the buttermilk with a big spoon.
Add all of the dry ingredients to the bowl of a food processor.
Process the dry ingredients to mix them together. Then add chunks of butter. Pulse enough to mix it through.
With the food processor running, pour in the buttermilk. Continue to allow the machine to run until the dough begins to ball up.
Scoop out balls of dough. Flatten them a little and place them on the parchment-lined sheet for baking.
Hint: Keep an eye on your biscuits as they near the end of their baking time. I like mine nice and brown, but you might prefer yours paler.
Recipe FAQ's
These gluten free biscuits shouldn't be crumbly if you measure carefully and follow this recipe exactly. If yours are crumbly, maybe there isn't enough xanthan gum or moisture in them.
Drop biscuits are made from a moister batter. It's too sticky to be rolled and cut out as one would for regular biscuits. The dough is simply scooped and dropped onto the baking sheet. Therefore, drop biscuits are heavier and denser in texture than regular biscuits.
Substitutions
If you don't want to make your own gluten free flour blend, Better Batter Original Blend should work in this recipe.
Variations
Feel free to experiment with the herb flavours in these biscuits. Instead of the three stuffing herbs, you might like to use one tablespoon of dried rosemary.
You could also add some thinly sliced fresh scallions to your batter.
Let me know in the comments below what flavours you like.
Equipment
I find my Cuisinart food processor a valuable helper in my kitchen. In fact, it has even earned a space on my very tiny motorhome kitchen counter!
I use the food processor for making these biscuits and lots of other baking, too. It also comes in very handy for chopping, slicing, and shredding in savoury cooking.
Storage of Gluten Free Drop Biscuits
These buns are best when they're fresh, so I don't think you'll have many left over!
Storing Biscuits in Refrigerator
Normally, I recommend storing home baking in the refrigerator. It doesn't contain the preservatives that store bought products often have.
However, any drop biscuits you may have leftover will keep fresher and softer out of the refrigerator for a day or two, as long as your weather isn't too hot.
Storing Biscuits in Freezer
These gluten free biscuits do freeze well, sealed in an airtight container, for a few weeks. After thawing them and just before serving, 5 minutes in a 250 F (120 C) oven works wonders to freshen them up!
Top tip
Try to bake your gluten free drop biscuits shortly before serving them. They're at their best when they're warm and fresh!
You could prepare your batter ahead of time and keep uncooked biscuits in the refrigerator until you're ready to pop them into a preheated oven.
More Gluten Free Recipes You'll Love!
Click on the Metric button just below the ingredients for the weight of your flour, US Customary for cups.
Recipe
Gluten Free Drop Biscuits
Equipment
- 1 food processor optional
- 1 baking sheet
Ingredients
- 2 cups Cathy's Gluten Free All Purpose Flour Blend (If you want to make just enough for this recipe, I've included the measurements in the blog post above.)
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 teaspoon gluten free baking powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon raw cane sugar
- ¾ cup butter in chunks
- 1½ cups buttermilk
Instructions
- Line a baking sheet with parchment paper. Preheat the oven to 425°F(220°C).
- Add all of the dry ingredients to the bowl of a full-size food processor. Run the machine to combine them.2 cups Cathy's Gluten Free All Purpose Flour Blend1 teaspoon fine sea salt1 teaspoon baking soda1 teaspoon gluten free baking powder1 teaspoon dried rosemary1 teaspoon dried sage1 teaspoon dried thyme1 teaspoon raw cane sugar
- Add the butter chunks to the flour mixture. Pulse to work the butter through evenly in tiny pieces.¾ cup butter
- With the food processor running, pour in the buttermilk and process until the dough balls up and begins to come away from the sides of the bowl.1½ cups buttermilk
- Scoop the batter into 12 balls. Flatten each one a little and place it on the parchment-lined baking sheet.
- Bake in the centre of the preheated oven for 18 - 10 minutes, until the biscuits are nice and golden on the outside.
Notes
- Gluten Free Drop Biscuits are best served fresh and warm.
- They keep well for a day or two at room temperature, as long as the weather isn't too hot.
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