This easy recipe for gluten free buttermilk drop biscuits is made from scratch using gluten free flour. These southern style biscuits are perfect to go with soup or a meal. I love to eat them warm with butter spread on them or for breakfast with jam.
I love the ease of quickly mixing together the ingredients in my stand mixer, dropping the dough onto the parchment lined baking sheet and baking. It takes me about 10 minutes to make this quick side to go with meals.
What is the difference between a drop biscuit and a rolled biscuit?
These gluten free buttermilk drop biscuits have more liquid in the dough, while rolled biscuits will have a stiff dough with less moisture. A drop biscuit is literally dropped onto the baking sheet using a tablespoon. Rolled biscuits are rolled out and then cut into biscuits before being placed on a baking sheet.
Drop biscuits are a bit less uniform, but easier and quicker to make since you get to skip the step of rolling out and cutting the dough.
Gluten Free Buttermilk Drop Biscuit Supplies
What does buttermilk do to biscuits?
Buttermilk reacts with the baking powder and helps the biscuits to rise. You can't replace the buttermilk with regular milk or you won't get a fluffy biscuit that rises in the oven. Buttermilk is more acidic than regular milk and that causes the reaction with the leavening agent.
Gluten Free Buttermilk Drop Biscuit Ingredients
If you like this recipe you might also enjoy:
Gluten Free Millet Drop Biscuits
Gluten Free Sweet Potato Biscuits
Gluten Free Biscuits and Gravy Casserole
Gluten Free Instant Pot Chicken and Dumplings
Gluten Free Homemade Dog Biscuits
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Gluten Free Buttermilk Drop Biscuits
- Total Time: 25 minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free buttermilk drop biscuits is made from scratch using gluten free flour. These southern style biscuits are perfect to go with soup or a meal. I love to eat them warm with butter spread on them or for breakfast with jam.
Ingredients
2 ½ cups Gluten Free Flour
3 tsp. Baking Powder
1 tsp. Sea Salt
¼ tsp. Coarse Ground Black Pepper
1 ½ cups Buttermilk
2 large Eggs
Instructions
Preheat your oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
In the bowl of your stand mixer add the gluten free flour, baking powder, salt, pepper, buttermilk and eggs. Beat together until all ingredients are incorporated. The dough will be slightly lumpy.
Using a spatula or tablespoon drop even portions of the dough onto the baking sheet leaving room for the biscuits to spread and rise. I make twelve generous sized biscuits with this recipe.
Bake the biscuits at 375 degrees for 15 minutes. The biscuits will be firm and lightly browned on the bottom when done.
If you would like to add some golden color to the top of the biscuits, turn your broiler on high and broil very briefly while watching the biscuits so they don't burn.
Notes
I add the pepper for a bit of flavor and spice in the biscuits. I you like your biscuits plain you can omit the black pepper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Biscuits, Rolls
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, meals, dinner, breakfast, brunch, baking
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