The Best Gluten-Free Drop Biscuits

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These fluffy breakfast drop biscuits are the favorites of the household. Even my husband, who doesn’t care about eating grain or gluten-free – can’t stop eating them!

The Best Grain Free Biscuits - These fluffy breakfast drop biscuits are the favorites of the household.

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Any time I make these biscuits, I have to know that about half of them will probably vanish while they are still warm. My husband absolutely loves them and will grab one from the baking sheet before they even have the chance to cool.

These are the perfect biscuits to make with breakfast, but are also lovely alongside a bowl of soup.

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To Make these Gluten-Free Drop Biscuits you will need:

  • almond flour
  • tapioca flour
  • coconut flour
  • baking powder
  • baking soda
  • fine sea salt
  • unsalted grass-fed butter (or ghee)
  • coconut milk
  • lemon juice
  • eggs
  • mixing bowls
  • sifter or sieve
  • baking sheet
  • parchment paper
  • muffin scoop

Watch me make this recipe on my YouTube channel:

The Best Grain Free Biscuits - These fluffy breakfast drop biscuits are the favorites of the household.

To begin, you’ll preheat your oven to 400 degrees.

In your mixing bowl, sift almond flour, coconut flour and tapioca flour, along with baking powder, baking soda and sea salt together.

dry ingredients in sifter
Add in some cold butter pieces and use a pastry blender to cut the butter in until it is crumbly. There should be no pieces larger than a pea.
pastry blender and ingredients in bowl

In a small bowl, whisk a couple eggs. Add some coconut milk and lemon juice and stir them together.

Add the egg mixture to the dry ingredients and gently stir until the ingredients are combined. Coconut flour is extremely absorbent, so at first this may seem more like a batter than a dough. Let it rest for 5 minutes to thicken up.

Using a muffin scoopscoop the batter onto a baking sheet that is lined with parchment paper. Place the biscuits about 2 inches apart.

biscuit dough on baking sheet and scoop

The dough may be a little sticky. If you have any issues with the dough sticking to the scoop, sprinkle a little tapioca flour into the scoop in between scooping the biscuits.

biscuit dough on baking sheet

Bake the gluten-free biscuits for 12-14 minutes, or until the biscuits are just lightly golden on top. Transfer them to a rack to cool.

Finished gluten-free drop biscuits on baking sheet

These biscuits are great for breakfast, but are also a wonderful side with any soup or stew.

These fluffy breakfast drop biscuits are the favorites of the household.

Can I Use Other Flours?

 I am often asked if this recipe can be made with other flours, like all almond flour. The short answer: NO

While there are many other recipes out there for alternate flours, this particular recipe will not turn out the same if you do not use the flours indicated. If you change the flours, you will not have the same results.

Did You Enjoy this Recipe? I’d love for you to rate it below and share it with others!

The Best Gluten-Free Drop Biscuits - These fluffy breakfast drop biscuits are the favorites of the household.
These fluffy breakfast drop biscuits are the favorites of the household.

The Best Drop Biscuits | Gluten-Free Breakfast Biscuits

WholesomeSkillet.com | Constance Smith
These fluffy breakfast biscuits are the favorites of the household. Even my husband, who doesn't care about eating grain-free/healthy – can't stop eating them! Recipe makes 10-11 biscuits.
5 from 2 votes
Prep Time 10 mins
Cook Time 14 mins
Total Time 24 mins
Course Breakfast or Brunch
Servings 10 biscuits

Ingredients
  

  • 1 c fine almond flour
  • 2/3 c tapioca flour
  • 1/2 c coconut flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp fine sea salt
  • 5 Tb cold - unsalted grass-fed butter, cut into pieces (or cold ghee)
  • 1/2 c coconut milk
  • 1 tsp lemon juice
  • 2 eggs

Instructions
 

  • To begin, preheat your oven to 400 degrees.
  • In your mixing bowl, sift the flours, baking powder, baking soda and sea salt together.
  • Add in the cold butter pieces and use a pastry blender to cut the butter in until it is crumbly. There should be no pieces larger than a pea.
  • In a small bowl, whisk the eggs.
  • Add the coconut milk and lemon juice and stir them together.
  • Add the egg mixture to the dry ingredients and gently stir until the ingredients are combined. Let the batter rest for 5 minutes to thicken.
  • Using a muffin scoop, scoop the batter onto a baking sheet that is lined with parchment paper. Place the biscuits about 2 inches apart.
  • Bake for 12-14 minutes, or until the biscuits are just lightly golden on top.
  • Transfer the biscuits to a rack to cool.
  • Enjoy!

Video

Nutrition

Serving: 1cCalories: 193kcalCarbohydrates: 13gProtein: 5gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 7gCholesterol: 48mgSodium: 274mgFiber: 2gSugar: 2g

NOTE: All nutritional information is autogenerated and estimated, exactness is not guaranteed.

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2 thoughts on “The Best Gluten-Free Drop Biscuits”

  1. Sounds so good! Can I use regular milk instead of coconut milk, and extra almond or tapioca flour for coconut flour, & regular unsalted butter?

    Reply
    • You could maybe try using the tapioca instead, but be mindful that coconut flour is VERY absorbent. You would likely need more of it, or less liquid. Yes, you should be able to use regular milk just fine.

      Reply

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