Recipes // Side Dishes // Drop Biscuits

Drop Biscuits


Time Estimate: 10 minutes active time, 15 minutes inactive time


Can be doubled or halved easily

If you want a biscuit filled with layer after flaky layer, you are going to have to roll out the dough and treat it almost like you would the Quick Puff Pastry. But if all you’re after is a light and tender biscuit, a drop biscuit should do you just fine. Just make this supereasy dough, drop it in mounds on a baking sheet and give it a quick spin in the oven. Once again, how’s that for quick and easy?


  • 2 cups (280 g) high-quality all-purpose gluten-free flour
  • 1 teaspoon xanthan gum (omit if your blend already contains it)
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons sugar
  • ½ teaspoon kosher salt
  • 8 tablespoons (112 g) unsalted butter, roughly chopped and chilled
  • 1 cup milk (low-fat is fine, nonfat is not), chilled
  • 1½ teaspoons white wine vinegar


  1. Preheat your oven to 400°F.
  2. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
  3. In a large bowl, place the flour, xanthan gum, baking powder, baking soda, sugar, and salt, and whisk well.
  4. Add the cold, chopped butter, and toss to coat it with the dry ingredients.
  5. With well-floured fingers, press each piece of butter firmly between your thumb and forefinger to flatten.
  6. Create a well in the center of the mixture and pour in the milk and vinegar. 
  7. Stir to incorporate.
  8. The mixture should come together but still be wet. Using a 1½-inch spring-loaded ice-cream scoop, scoop out eight mounds of dough and drop each onto the prepared baking sheet, about 1 inch apart from one another.
  9. Place the biscuits in the center of the preheated oven and bake, rotating once, until pale golden, about 15 minutes.
  10. Remove from the oven and allow to cool on the baking sheet before serving.
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