Gluten Free Drop Biscuits




About: I like to make food and create recipes! I share them here because it makes the world more efficient if we all share good ideas. I have a gluten/dairy free child who inspires much of what I create in the ...

These biscuits are delicious, easy to make, and can be ready to serve in 20 minutes! They go really well with eggs and bacon for breakfast, soup or chili for lunch, or salad at dinner. I promise that your family/friends will not be able to tell that they are gluten free :)

I do not enjoy using a rolling pin or cookie cutters (takes too long!) so any homemade biscuits in our house are of the DROP variety. This is the perfect basic recipe that can be changed in so many ways to make all different flavor combinations. You can play around by adding in herbs, spices, cheese, bacon, vegetables, etc.

Note: These taste oddly similar to honey wheat bread. I like to split them in half, slather with butter and eat warm right out of the oven!

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Step 1: Ingredients

Makes 8 biscuits:

1 cup sorghum flour

1/2 cup certified gluten free oat flour (I make my own in the food processor using rolled oats)

1/4 cup tapioca starch

1/4 cup butter, softened

1 egg

3/4 cup whole milk

2 Tablespoons sugar

1.5 Tablespoons baking powder

1 teaspoon xanthan gum

1/2 teaspoon sea salt

Step 2: Instructions

1. Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper.

2. In a small bowl, use a whisk to combine the sorghum flour, oat flour, tapioca starch, baking powder, sugar, xanthan gum and salt. Mix until just combined. Set aside.

3. Using the paddle attachment of your stand mixer on low, mix the butter, egg and milk. When it starts to come together and combine, turn up the speed and mix on medium to medium-high until it is completely combined. Add in your bowl of dry ingredients and stir until they are just mixed in. Scrape down the sides of the bowl. Turn the speed to high and mix for 30 seconds.

4. Using a large cookie scoop (or a spoon if you don't have one), scoop your dough onto the parchment paper lined baking sheet. I usually get 8 good sized biscuits from this recipe, but it will depend on how large or small you make them.

5. Bake at 400 degrees F for about 14-15 minutes. Watch carefully at the end, and remove from the oven when they look perfectly golden. Serve warm.

Note: These store amazingly well in a zip loc bag on the kitchen counter overnight. Just warm them in a hot oven for a few minutes the next day and they taste just as great! Or if you know you plan to make them first thing in the morning, mix your dry ingredients the night before and leave the (covered) bowl on the counter. In the morning the biscuits will take you just minutes to throw together!



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    14 Discussions

    I made these using brown rice flour instead of sorghum (I don't like the earthy flavor of sorghum) I mixed by hand and left out the xanthan gum. I forgot to set the timer so not sure how long they baked but took them out when golden brown. They were a bit crumbly due to the lack of dough conditioner but they were by far the best tasting gf biscuit I have made. I ate them with chicken pot pie filling.

    1 reply

    5 years ago

    I didn't have gluten free oats on hand, so I substituted 50/50 white and brown rice flour. Delicious!

    Drop biscuits are the best. Rolling pins and cutters are for fancy cookies exactly once a year in my house. Fresh bread barely makes it to the table (these were no exception), so who cares what it looks like? ;)

    2 replies

    I am so glad that you liked them!! Did you use the sorghum flour with the rice, or just rice? Good to know for the future....I change up this recipe almost every single time I make it :)

    I used both rice flours and the sorghum. You could probably get away with subbing in only one type of rice flour, but I like the texture and flavor balance.

    I'm totally with you on the 'drop' style of baked goods. For someone who bakes I'm strangely adverse to rolling pin and floured countertop. :D

    1 reply

    Yes! I think if you only baked every once in a while, it would seem cute and appropriate to whip out a rolling pin. But when you make most of your food from scratch and are cooking/baking every single day, its not worth the time it takes just to get a special shaped food!! I do own a rolling pin, but it only gets used by my son as a toy at my feet while I am cooking :)


    5 years ago

    Unfortunately it is very difficult to find gluten free oats or oat flour because of cross contamination. it is not an option for coeliacs. do you recommend an alternative flour to the oat flour.

    4 replies

    Reply 5 years ago

    You can absolutely use a different flour in place of the oat flour....try rice flour (brown or white, either is fine). What country do you live in? If you have internet access, you can easily buy gluten free oats on Just put them in a food processor and turn on high until it resembles a coarse flour.

    The problem is that the FDA allows a certain PPM of gluten to still be called "Gluten Free" (<20PPM IIRC) which is definitely enough to trigger devastating symptoms in Coeliacs patients. (found the link

    Also, oats do contain some gluten naturally which can cause flare-ups in coeliacs patients. USDA gluten free diets are incredibly effective for most people without coeliacs disease for a variety of reasons but with very highly sensitive coeliacs it can become necessary to avoid all grains entirely (other than rice). The article I linked below has a good discussion of recent research which may be beneficial to people.

    "Oats contain a form of gluten often times referred to as avenin, and this protein represents 12-16% of the total protein found in oats. This in and of itself makes it virtually impossible for oats to be gluten free." from

    I don't see how this comment is helpful for people looking to make biscuits. This is not a medical advice website. People can choose to eat oats or not....its their decision.

    Because the gluten free label is often misrepresented or misunderstood on food packages. Similar to what you said above, I think that people should choose what foods to eat based on their personal tolerances and preferences. I was simply trying to provide a bit of context for 50loulou since they mentioned they were having difficulty with finding gluten free oats.

    And for the record, your recipes are amazing! I am totally making these biscuits this weekend when I have time to hit the grocery store and pick up supplies.


    5 years ago

    Im so glad that u have made an instructable about gluten free bisqiuts. Thank u soooo much!


    5 years ago on Introduction

    Haven't seen tapioca flour used for biscuits before, I bet they're delicious!