Easy-to-make gluten-free drop biscuits are perfect with a buttery spread and jam or drizzled with honey. These delicious biscuits will become a go-to for breakfast or dinner. They go perfectly with my gluten-free sausage gravy!
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It’s so nice to have an easy recipe like this one to add biscuits to any meal. I love that it just takes a few ingredients to make these.
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How to Make Gluten-Free Drop Biscuits:
This easy gluten-free biscuit recipe starts with 2 cups of gluten-free flour.
Then whisk in 3 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Next, stir in 1/3 cup of gluten-free mayonnaise and 1 cup almond milk.
Stir it until it is all combined. It will be very sticky.
Scoop up the dough with a large spoon and use a spatula to help scrape it off the spoon and onto a parchment-lined baking pan. Leave an inch or two between the biscuits. This recipe makes around 11 biscuits.
Bake the biscuits for 25 minutes at 400°. Remove the biscuits from the oven to cool or can be served immediately.
Tools & Ingredients for This Recipe
- Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
- Baking Pan—I use this pan for most of my baking. I have a set of two, and they are by far my favorite brand of baking pans.
- Parchment paper or silicone baking mats – With gluten-free baking, these will be your best friends. Most gluten-free doughs are much stickier than regular wheat-based doughs, and these make sure they don’t stick to your pan and make clean-up a breeze.
- Check out all my kitchen favorites here.
How to store
These biscuits can be stored in a covered container on the countertop for 1-2 days or refrigerated for 3-4 days. To freeze, place them in a freezer-safe container with parchment paper layered between them. They can be frozen for up to 3 months. To thaw, place them on the counter for an hour or in the refrigerator overnight. To reheat, cover them with aluminum foil and bake at 350°F for 8-10 minutes.
More Gluten-Free Breads You’ll Love:
Easy Cornbread
Quick and Easy Gluten-Free Croutons
Grain-Free Biscuits
Banana Bread
Pumpkin Bread
Easy Gluten-Free Drop Biscuits (Dairy-Free)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 11 biscuits 1x
- Category: Sides
- Method: Oven
- Diet: Gluten Free
Description
These gluten-free drop biscuits are easy to make and will quickly become your go-to biscuit recipe.
Ingredients
- 2 cups gluten-free flour blend*
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup of mayonnaise (gluten-free)
- 1 cup almond milk
Instructions
Preheat oven to 400°. Line a baking sheet with parchment paper or a silicone mat.
In a large bowl whisk together the gluten-free flour, baking powder, baking soda, and salt. Then add mayonnaise and almond milk. Mix together until combined.
Scoop up the dough with a large spoon and use a spatula to help scrape it off the spoon and onto a parchment-lined baking pan. Leave an inch or two between the biscuits. This recipe makes around 11 biscuits.
Bake the biscuits for 25 minutes at 400°. Remove the biscuits from the oven to cool or can be served immediately.
Notes
*Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon xanthan gum per cup of flour.
These biscuits can be stored in a covered container on the countertop for 1-2 days or refrigerated for 3-4 days. To freeze, place them in a freezer-safe container with parchment paper layered between them. They can be frozen for up to 3 months. To thaw, place them on the counter for an hour or in the refrigerator overnight.
To reheat, cover them with aluminum foil and bake at 350°F for 8-10 minutes.
Carol
Finally, I can have a gluten free dairy free drip biscuit! I have missed these so much. Thank you for this recipe. BTW I didn’t have almond milk so I used coconut milk and King Arthur’s 1 to 1 flour. So delicious.
MamaShire
So glad you liked it! And great ideas with the substitutions.
Yvonne
Can I use something else besides mayonnaise. Something healthy or leave it out?
MamaShire
You can choose whatever type of mayonnaise that you like. Even making it from scratch if you want to control the ingredients. The beauty of this recipe is the ease of just a few ingredients and using something else or leaving it out would completely change the results.
Gail Dunn
I made these biscuits today and out of all the recipes I’ve tried, these are wonderful!! No hockey pucks or dryness. Thank you so much. I love these.
Gail Dunn
MamaShire
That’s wonderful! I’m so glad you love them!
Gail
Oh I really do! Thank you again.
They are so light & fluffy and they have flavor! Heavenly
Bethany
These were SO good and SO easy to make! I made these last minute and already had all the ingredients I needed at home. I also used vegan Mayo for an egg-free option and they turned out great! I also added a garlic/olive oil drizzle over top. Will definitely be making them many more times!
MamaShire
So glad you liked them and what a delicious idea of drizzling garlic oil over the top. I’ll definitely give that a try too.
Katia
Fantastic and easy recipe. Our gluten free / dairy free young kid helped make them and loved them! Found they only needed 16 minutes in the oven.
Sarah
Flavor was good. I used Pamela’s baking and pancake mix flour. But they came out like fluffy cookies rather than biscuits. Very flat. So I’m thinking maybe 1 cup of milk was too much. I’ll be trying either more flour or less liquid next time in order to try and get a more biscuit-like consistency.
T
I often have a desire for biscuits, but dread the work. Just tried this recipe, and it has changed my life. So quick. So easy. Simple ingredients that I always have on hand. No trying to make buttermilk or making a run to the grocery store. Love it! Thank you so much!
MamaShire
I’m so glad you enjoyed it! And you’re so welcome!
Deborah Slattery
I haven’t tried the recipe yet but am planning on makes it tomorrow for strawberry shortcake.
If I double the recipe do I need to double the other ingredients? According to your scale I don’t. Wondering why?
MamaShire
I fixed the scale on the recipe. It should work for you now.
TT
Delicious!! Easy to make and a family favorite. My husbands request is to “always have these on hand” 🙂
MamaShire
I’m so glad they’re a hit!
Sarah Dasch
I made these for dinner tonight and they were delicious! What is the best way to store them?
MamaShire
I’m so glad you enjoyed them! I updated the post with how to store them. Thanks for asking.