Gluten free drop biscuits are the perfect accompaniment to just about everything. They are so good, in fact, that you’ll probably want to double the batch.
Drop biscuits are our new favorite side dish over here. They are quicker to make than regular biscuits and don’t require any rolling or cutting. And if you use a cookie scoop,* you don’t even have to get your hands dirty! That’s not a small win when it comes to making biscuits.
The very first time I made a batch of these drop biscuits, my family was fighting over who got to have seconds (and thirds). There may have been actual tears shed when we ran out of them. We all talked about how I should have made a double batch and some even went so far as to suggest I make another batch that very minute.
I’ve made them 3 or 4 times since and whenever I say the word biscuit, everyone cheers and then asks if I made a double batch. (You’d think I would have caught on by now and actually made a double batch. But, alas, I have not. I feel like 9 biscuits is plenty to eat in one sitting. My family wholeheartedly disagrees.)
All of that to say, gluten free drop biscuits are brilliant. They go with eggs, as a side dish for steak, and even paired with your favorite soup. It honestly doesn’t matter what you serve them with, so long as you serve them.
Gluten Free Drop Biscuits
- 2 cups gluten free flour see notes
- 1 tbsp aluminum free baking powder
- 2 tsp sugar
- ½ tsp salt
- ½ cup canola oil
- ¾ cup rice milk
- 2 tbsp chopped green onions or leeks
- Preheat the oven to 450°F/230°C. Line a rimmed baking sheet with parchment paper or a silicone liner and set aside.
- Combine all ingredients in a medium sized mixing bowl and stir until a dough forms. Using a large cookie scoop (3 tbsp), drop dough onto your prepared baking sheet. You should get 9 drop biscuits in total.
- Place in the oven and bake for 12-15 minutes or until the biscuits begin to turn golden brown. Let cool and serve!
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