Name: Easy Drop Biscuits
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Ingredients: 2 ⅔ cups King Arthur 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; 1 egg, beaten; ⅔ cup unsweetened almond or cashew milk, gluten-free oat milk also works; 1 ½ teaspoons apple cider vinegar; 1 egg yolk & 1 tablespoon water for egg wash (optional)

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!

Ingredients You Will Need

King Arthur Gluten Free All-Purpose Baking Mix
cold butter (for vegan butter use Miyoko’s Creamery European Style Cultured Vegan Butter with Hint of Salt)
sea salt
egg
dairy-free milk (almond, cashew, oat)
apple cider vinegar

These easy drop biscuits are: dairy free, gluten free, flaky, buttery, and super easy to make!

Also check out my Flaky Buttermilk Biscuits recipe as another option.

How to Make Easy Drop Biscuits

To begin, combine the apple cider vinegar with milk. Let it sit for a minimum of 5 minutes, allowing it to curdle. This is an effective, dairy-free replacement to buttermilk.

Next, pour the flour mix into a large bowl and stir in the sea salt. Add in the cold butter and use a pastry cutter to cut in the butter with the flour. Work it into the flour until it resembles small crumbs.

Then pour in the beaten egg and milk and vinegar mixture. Stir it well until the dough becomes slightly sticky.

Now, tear off about 1/2 cup of dough at a time, rolling it in between the palms and forming it into a ball. Repeat until you have used up all of the dough and have about 7-8 equal in size balls of dough.

To chill, set the biscuits spaced apart on a plate. Gently press down on each top, flattening them slightly. Cover and freeze for 10 minutes.

Preheat the oven to 425 degrees Fahrenheit. Once the biscuits are chilled, place them about 1/2” apart on a cast iron skillet or baking sheet that can withstand the temperature. Here is where you can brush the tops with an egg wash, if desired.

Finally, place the skillet on the middle oven rack and bake for 20-22 minutes or until slightly golden. Note: the biscuits tend to get more golden in color when baked on a baking sheet instead of the cast iron skillet. Allow the biscuits to cool for 5 minutes before using a spatula to transfer them to a cooling rack. Serve the biscuits warm.

Storage Tips and Notes

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, bake them on a baking sheet instead of the cast iron pan
Store biscuits at room temperature in an air tight container for 2-3 days or store in the freezer for 2 weeks for best results
If storing biscuits in the freezer, remove them and let thaw for about 10 minutes before toasting or reheating them