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Gluten Free Millet Drop Biscuits

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5 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 25 minutes
  • Yield: 12 biscuits 1x
  • Diet: Gluten Free


This easy recipe for gluten free millet drop biscuits is a quick way to make homemade biscuits. They are great with jam, butter or gravy. This recipe tells you how to make the best gluten free biscuits! 



3 cups Millet Flour
3 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Xanthan Gum
1/2 tsp. Sea Salt
6 Tbsp. Unsalted Butter, at room temperature
1/2 cup Buttermilk, at room temperature
3 large Eggs, at room temperature
2 Tbsp. Honey


Preheat your oven to 400 degrees.

Line a baking sheet with parchment paper.

In a mixing bowl stir together the millet flour, baking powder, baking soda, xanthum gum and sea salt. Set aside.

In the bowl of your stand mixer blend together the butter, buttermilk, eggs and honey. When these ingredients are combined add the dry ingredients. Mix until a wet dough forms.

The dough is going to be sticky. To work with the dough wet your hands first. You will want either a bowl of water to dip your hands in or to be near running water. 

Form 6 large or 12 regular sized biscuits and drop onto the lined baking sheet. The biscuits will spread some, so leave a bit of room around each.

Bake for 10-18 minutes. The biscuits will be golden brown when done.

I like to serve the biscuits immediately while they are still warm.


To get your buttermilk to room temp place it in a glass microwave safe container and heat for 10-20 seconds.

To get your eggs to room temp place them in a bowl of warm tap water for 1-2 minutes.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Biscuits
  • Method: Baking
  • Cuisine: Gluten Free