Easy Drop Biscuits

It is time to share my easy drop biscuits! Buttermilk biscuits were definitely something I used to miss being gluten free. There is just something heavenly about the combination of butter, wheat flour, and buttermilk. But when you have to eliminate a couple or all three of those key ingredients, it can get depressing really quick! However, I have found that there is almost always a way to achieve something very similar to favored bakes.

Whenever I make biscuits, I have flashbacks to my grandma’s homey kitchen. It’s just one of those cozy bakes that is irresistible, especially when eaten warm and lathered in butter, honey, jam, or a sausage gravy, must I go on?

When I want a biscuit, I don’t always want to flour a board and roll out the dough. So I made these as drop biscuits that enable you to cut some corners without sacrificing the flavor or outcome.

These biscuits are tested and approved by even those that aren’t gluten or dairy free. I hope you enjoy my take on a real biscuit with these easy drop biscuits!

Drop Biscuits Storage Notes and Tips:

• Chilling the dough in the freezer before baking helps the butter to stay really cold so that it doesn’t melt out of the biscuit while baking
• Although this recipe is dairy-free, you can substitute the vegan butter with regular butter
• The egg wash will give the biscuits a more golden color after baking
• To add a little more color to the biscuits, reduce the baking time by 2-3 minutes and bake them in the broiler for about 2 minutes. Watch them very carefully so that they don’t burn!
• Store biscuits at room temperature in an air tight container for 2-3 days or store in the freezer for 2 weeks
• If storing biscuits in the freezer, remove them and let thaw for about 10 minutes before toasting or reheating them

Easy Drop Biscuits

bakingglutenfreememories

These gluten and dairy-free easy drop biscuits will satisfy your buttermilk biscuit craving! The flaky crust and soft center will definitely bring back biscuit memories!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 22 minutes mins

Total Time 52 minutes mins

Course Side Dish

Servings 8

Ingredients

  

• 2 ⅔ cups King Arthur's Gluten Free All-Purpose Baking Mix
• ¼ teaspoon sea salt
• ½ cup Miyoko's Creamery European Style Cultured Vegan Butter with Hint of Salt, cold (you can substitute the same amount with regular butter)
• 1 egg, beaten
• ⅔ cup unsweetened almond or cashew milk, gluten-free oat milk also works (add an additional 1 or 2 tablespoons of milk if the mixture is too crumbly)
• 1 ½ teaspoons apple cider vinegar
• 1 egg yolk & 1 tablespoon water for egg wash optional

Instructions

 

• Combine apple cider vinegar with almond milk. Stir, let sit for 5 minutes to curdle.
• In the meantime, pour flour mix into a large bowl and stir in the sea salt. Add in the butter and use the pastry cutter (or 2 knives) to chop up the butter until it resembles pea sized crumbs.
• Add in the beaten egg to the flour. Then add the milk and vinegar mixture. Stir until all is combined and it becomes a slightly sticky dough with some crumbs.
• Next break off about a 1/2 cup size amount of dough and roll between palms, forming into a ball. Repeat until you have about 7-8 equal sized dough balls. Place them spaced out on a plate and gently press down on each biscuit, flattening it a little on top. Cover the plate with plastic wrap.
• Preheat the oven to 425°F. While the oven is heating up, transfer the plate of biscuits to the freezer. Let the dough chill for 10 minutes.
• Meanwhile, if using an egg wash, mix the egg yolk and tablespoon of water in a small bowl. Set aside.
• Remove the plate from the freezer and space out the biscuits 1/2'' apart or more on a cast iron skillet. Lightly brush the egg wash over the biscuits. Place the skillet on the middle oven rack.
• Bake the biscuits for 20-22 minutes or until lightly golden and an inserted toothpick comes out clean. (See above notes if you'd like the biscuits to have more color)
• Use a spatula to carefully remove the biscuits from the pan onto a cooling rack.

1. 

   Thank you so much for your review! I am so glad that you loved them!

2. 

   i got a chance to make this recipe. we loved it! The banana gives it a mild, sweet flavor so…

3. 

   Thank you so much! I am very happy you enjoyed them!

4. 

   I live in Morro Bay, CA and LOVE Hidden Kitchen. They have another location now in Cayucos. Their blue corn…

5. 

   Thank you so much! Cherry rhubarb is a great choice! I am very happy you enjoyed them. 🙂