Gluten Free Drop Biscuits Recipe

Name: Gluten Free Drop Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams Gluten Free Grain Blend (We used King Arthur's Ancient Grains Blend); 100 grams Cornmeal; 115g grams Gluten Free Flour; 1 teaspoon Xanthan Gum; 1 tablespoon Baking Powder; 1/2 teaspoon Salt; 115 grams Butter; 170 grams Buttermilk; 80 grams Maple Syrup, Grade A; 1 Large Egg; 1/4 cup Large granule sugar, such as demerara.

Servings: persons

100 grams Gluten Free Grain Blend (We used King Arthur's Ancient Grains Blend)
100 grams Cornmeal
115g grams Gluten Free Flour
1 teaspoon Xanthan Gum
1 tablespoon Baking Powder
1/2 teaspoon Salt
115 grams Butter
170 grams Buttermilk
80 grams Maple Syrup, Grade A
1 Large Egg
1/4 cup Large granule sugar, such as demerara.

1
Heat oven to 425u00b0 F. Line two baking sheets with parchment paper.
2
Sift together dry ingredients in a stainless steel mixing bowl. Cut (cold) butter into cubes and work them into the dry ingredients by hand until pea-sized chunks are achieved. Chill in freezer for 15 minutes.
3
Whisk together wet ingredients.Keep chilled in refrigerator until dry ingredients are cold. Stir wet bowl into dry bowl just until combined.
4
Drop heaping tablespoon sized balls of the dough onto the baking sheets, 1 to 2 inches apart. Wet your fingers with cool water and smooth the portioned batter.
5
Sprinkle the top of each biscuit with the large granule sugar.
6
Bake about 15 minutes, rotating pans halfway through cooking process. Remove when golden brown.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 100 grams Gluten Free Grain Blend (We used King Arthur's Ancient Grains Blend), 100 grams Cornmeal, 115g grams Gluten Free Flour, 1 teaspoon Xanthan Gum, and more.

Yes, Gluten Free Drop Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten Free Drop Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions