• Skip to main content
  • Skip to primary sidebar

Cathy's Gluten Free logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Start Here!
    • How My Skin Cleared Up
    • Gluten Free Guidance
  • Meet Cathy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Gluten Free Fall Recipes

    Published: Jun 2, 2022 · Modified: Jun 2, 2022 by Cathy · This post may contain affiliate links

    Home » Gluten Free Fall Recipes

    Herb Flavored Gluten Free Drop Biscuits

    • Share
    • Tweet
    • Yummly
    Jump to Recipe

    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!

    golden round biscuits piled on an ivory plate on a blue napkin.
    Jump to:
    • Ingredients
    • Cathy's Gluten Free All Purpose Flour Blend
    • Instructions
    • Recipe FAQ's
    • Substitutions
    • Variations
    • Equipment
    • Storage of Gluten Free Drop Biscuits
    • Top tip
    • More Gluten Free Recipes You'll Love!
    • Recipe

    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

    the ingredients for gluten free drop biscuits in various bowls on a wooden surface, with labels.
    • 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
    • 10 g (2 teaspoons) xanthan gum
    • 6 g (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.

    dry, white flour, salt, soda, etc. with dried herbs sprinkled over them in bowl of food processor.

    Add all of the dry ingredients to the bowl of a food processor.

    chunks of yellow butter over dry white flour mixture in bowl of food processor.

    Process the dry ingredients to mix them together. Then add chunks of butter. Pulse enough to mix it through.

    white dough speckled with herbs balled up in food processor bowl.

    With the food processor running, pour in the buttermilk. Continue to allow the machine to run until the dough begins to ball up.

    uncooked gluten free drop biscuits on parchment lined baking sheet.

    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

    How do you make gluten free biscuits less crumbly?

    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.

    How is a drop biscuit different from a regular biscuit?

    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.

    looking down from above onto a plate of golden gluten free drop biscuits sitting on a blue and white placemat.

    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!

    • Gluten Free Garlic Bread Sticks
    • Gluten Free Dinner Rolls Recipe
    • Gluten Free Bagel Recipe
    • Gluten Free Hamburger Buns Recipe
    pink bar with text.

    Click on the Metric button just below the ingredients for the weight of your flour, US Customary for cups.

    Recipe

    golden round biscuits piled on an ivory plate on a blue napkin.
    Print

    Gluten Free Drop Biscuits

    These herb-flavored biscuits are soft on the inside and crunchy golden on the outside. They're easy to make in a food processor.
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 12 biscuits
    Calories 205kcal
    Author Cathy

    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
    US Customary - Metric

    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 Blend, 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
    • 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.

    Nutrition

    Serving: 1biscuit | Calories: 205kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 472mg | Potassium: 135mg | Fiber: 2g | Sugar: 2g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
    Save this recipe to make again.@CathysGlutenFree
    « Gluten Free All Purpose Flour Blend Recipe
    Easy Gluten Free Coconut Macaroons »
    • Share
    • Tweet
    • Yummly

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    I'm Cathy, developer of delicious, nutritious gluten free recipes, simplified for creating at home.

    CathysGlutenFree.com
    cover of e-cookbook with various muffins and coffee
    Do you have my e-book?

    As featured in...

    logos for Country Living, Foodgawker, Yummly, and A Canadian Celiac Podcast

    Summertime Recipes

    • Strawberry Cupcake Filling
    • Strawberry Spinach Salad with Feta and Poppy Seed Dressing
    • Strawberry Chia Jam
    • Strawberry Slush Recipe

    Categories

    • Breakfast
    • Breads
    • Salad Recipes
    • Main Dishes
    • Desserts
    • Cookies and Snacks

    Smoothie Recipes

    • Green Apple Smoothie
    • Mango and Pineapple Smoothie Recipe
    • Apple Spinach Smoothie Recipe
    • Mango Spinach Smoothie Recipe
    Elimination Diet Meal Plan

    Footer

    ^ back to top

    About

    • Meet Cathy
    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 CathysGlutenFree, all rights reserved