5 Ingredient Gluten Free Drop Biscuits Recipe
Introduction
These 5 Ingredient Gluten Free Drop Biscuits are easy to make and perfect for a quick batch of flaky, tender biscuits without any fuss. With simple ingredients and no rolling required, they’re ideal for gluten-free baking beginners and biscuit lovers alike.
Ingredients
- 2 cups Gluten Free Flour (Bob’s Red Mill 1 to 1)
- 1 tablespoon Baking Powder
- 1 1/4 teaspoons Salt
- 1/2 cup Unsalted Cold Butter (cubed)
- 1 cup Whole Milk
Instructions
- Step 1: Add the gluten free flour, baking powder, and salt to a food processor and pulse 2-3 times to combine the dry ingredients thoroughly.
- Step 2: Cut the cold butter into chunks and add it to the dry ingredients in the processor. Pulse until the butter resembles small peas, then transfer the mixture to a bowl.
- Step 3: Pour 3/4 cup of the milk into the bowl and use your hands to gently combine into a dough. Add the remaining milk as needed until you have a dough-like consistency that is not too sticky.
- Step 4: Using a 1/4 cup measure, drop the dough into a well-greased 8-inch skillet, making about 10 biscuits. Bake in a preheated 450°F oven for 18-20 minutes until the tops are golden brown.
- Step 5: (Optional) Brush the biscuit tops with extra butter for a rich finish as soon as they come out of the oven.
Tips & Variations
- Use cold butter and pulse quickly to keep the butter pieces small, which helps create flaky layers in the biscuits.
- You can substitute whole milk with buttermilk for a tangier flavor and a slightly softer crumb.
- Try adding herbs like rosemary or thyme to the dry ingredients for an herby twist.
Storage
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the biscuits in a sealed bag for up to 3 months. Reheat frozen biscuits in a 350°F oven for 10-15 minutes until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different gluten free flour blend?
Yes, but for the best results, use a 1-to-1 gluten free flour blend that contains xanthan gum or another binder to help with texture and rise.
How do I make these biscuits dairy-free?
Replace the butter with a dairy-free margarine or coconut oil, and use a plant-based milk like almond or oat milk to keep the recipe dairy-free.
Print5 Ingredient Gluten Free Drop Biscuits Recipe
These 5 Ingredient Gluten Free Drop Biscuits are a quick and easy recipe perfect for those following a gluten-free diet. Made with simple pantry staples and whole milk, these biscuits are tender, fluffy, and golden brown on top. They’re baked in a skillet for convenience and brushed with butter for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 10 biscuits 1x
- Category: Breakfast, Snack, Side
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 cups Gluten Free Flour (Bob’s Red Mill 1 to 1)
- 1 tablespoon Baking Powder
- 1 1/4 teaspoons Salt
Wet Ingredients
- 1/2 cup Unsalted Cold Butter (cubed)
- 1 cup Whole Milk
Instructions
- Combine Dry Ingredients: Add the gluten free flour, baking powder, and salt to a food processor. Pulse 2-3 times to thoroughly blend the dry ingredients together.
- Add Butter: Cut the cold butter into chunks and add it to the dry mixture in the food processor. Pulse several times until the butter pieces are about the size of small peas. Then, transfer this mixture into a bowl.
- Mix in Milk: Pour 3/4 cup of the whole milk into the bowl and use your hands to gently combine the dough. Add the remaining milk as needed until the dough is soft and not too sticky, forming a workable biscuit dough.
- Shape Biscuits: Using a 1/4 cup measure, drop 10 biscuits evenly spaced into a well-greased 8-inch skillet.
- Bake Biscuits: Bake the biscuits in a preheated oven at 450°F (232°C) for 18-20 minutes, or until the tops are golden brown.
- Finish with Butter: Remove the biscuits from the oven and brush the tops with extra butter if desired for added richness and shine.
Notes
- Use cold butter to ensure flaky, tender biscuits.
- Gluten free flours can vary, so adjust the milk quantity as needed to form the right dough consistency.
- The 8-inch skillet should be well greased to prevent sticking and help achieve a crisp bottom.
- The high oven temperature helps the biscuits rise quickly and brown nicely.
- These biscuits are best enjoyed fresh but can be reheated gently in the oven.
Keywords: gluten free biscuits, drop biscuits, gluten free baking, easy biscuits, skillet biscuits
