Drop Biscuits Revisited

Drop Biscuits Revisited | The Gluten-Free Homemaker

It seems I can’t just leave a good gluten-free recipe alone.  I have to tweak it to see if I can make it better, usually healthier.  The way I often do that is by increasing the amount of whole grain slightly and decreasing the starch by an equal amount.   I’ve done it with French bread, and French bread rolls.  This time I did it with these delightful drop biscuits.

My family of guys likes having bread with a meal.  Not always, but often, and it goes well with the soups and stews I make during the colder months.  I usually rotate between a few recipes, and these biscuits are a favorite.

They are not your typical flaky, buttery biscuits, but they are wonderful.  They have a delightfully soft texture, and my family loves them.

Drop Biscuits Revisited (Cut Biscuit) | The Gluten-Free Homemaker

Drop Biscuits Revisited
Recipe type: Bread
Serves: Makes about 10 biscuits
  • 1 cup sorghum flour
  • ½ cup potato starch
  • ¼ cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1 teaspoon cream of tartar
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 Tablespoons sugar
  • ¼ cup butter, softened (or vegetable oil)
  • 1 large egg
  • ¾ cup milk (sub. should work)
  1. Preheat oven to 400°.
  2. Combine the sorghum flour, starches, xanthan gum, cream of tartar, baking soda, salt, and sugar in a small bowl.
  3. In your mixer bowl, combine the butter, egg and milk.
  4. Add the dry ingredients and beat on high about 30 seconds. Scrape down the sides and make sure it is mixed well.
  5. Spray an ice cream scoop with cooking spray and drop the dough by scoopfuls onto a sprayed cookie sheet.
  6. Bake at 400 degrees about 12 minutes until golden brown.


This recipe is linked to Slightly Indulgent Mondays at Simply Sugar & Gluten Free.

This post may contain affiliate links. See my disclosure policy for more information.


  1. Tasty Eats At Home says

    I love biscuits – they're one of the first really tasty GF baked good I made! These sound similar to mine, but look lovely! Can I ask you what the cream of tartar does for them? Curious.

  2. The Gluten-free 'Dish' says

    I like to do the same as you and pursue the lower starches in my recipes. Your famous for "The Best Biscuits" in our house!

  3. Jill says

    Aside from rice flour I bought for the potato soup – I have not invested in other flours and baking aids. I did buy a pouch of Pamela's Pancake & Baking mix and she had a "Bisquick" style biscuit recipe that I'd like to try. If I don't have success w/Pamela's then I will break down and buy the individual flours.

  4. SG says

    I love biscuits especially for breakfast. I've tried a couple of GF Drop Biscuit recipes with no success. I will try this recipe in the morning and if mine turn out half as good as yours looks I will be happy. Thank you.

  5. Iris says

    You always have such amazing breads and rolls. I was thinking about trying the french bread rolls for Thanksgiving, but these look great too. Which do you think would go best with a traditional Thanksgiving meal?

  6. Linda says

    Iris – Thank you! I think I would go with the French bread rolls since they are a yeast bread and more like a traditional roll.

  7. Amy @ Simply Sugar & Gluten-Free says

    I love the way you combine good food and convenience. It's so user-friendly. It's neat that you tweak and tweak your recipes to make them even better. It's truly the mark of a passionate cook.

    Thanks for linking to Slightly Indulgent Mondays!

  8. Linda says

    Alta – The cream of tartar is acidic and works with the baking soda. Many baking powders combine the two. The recipe I was originally working from used the two and I stuck with that. I should try it with baking soda some time and see if I notice a difference.

  9. Anonymous says

    I'm curious as to why the mixing technique is so different from regular biscuits, since the ingredients are so similar? I know there isn't the issue of gluten development, obviously, but what about keeping the butter cold, and cutting it in to the dry mix, and then adding the milk and egg?
    Thanks so much for a great recipe, and a great site.

  10. Linda says

    Carrie, I think that cutting in the cold butter is more critical for a rolled & cut biscuit. Many wheat based drop biscuit recipes use oil and don't involved cutting in. It would be interesting to try this recipe that way, though, and see what difference it makes.

  11. Colleen says

    Linda, I just made your drop biscuits (original recipe). I subbed chickpea flour for the sorghum, and used Earth Balance for the butter and almond milk for the milk. These biscuits are fabulous!!! Thank you

  12. michele johnson says

    I made these tonight. I used a pre-made mix instead of the flours you listed, and they were still awesome! This is my first successful (to me) GF biscuit recipe. Thank you!

    • says

      Michele, I’m glad to hear they turned out well with a flour mix. Thanks for letting me know, and I’m glad you enjoyed them!

    • Giangeet says

      Michele Johnson, When I’m in a hurry I also use pre-made mixes. I wonder which one used for the biscuits.
      Linda, I really enjoy your page, insights, etc. and I have fun trying the recipies as well anjoy eating them! Great job!

      • michele johnson says

        Giangeet, I make my own mix, I use equal parts brown rice flour, sorghum flour and a starch (usually tapioca, but I have been using potato lately). I like to add the xanthan gum when I make each recipe since different recipes call for different amounts. Having the mix on hand helps speed things up. With a large family and a new baby, I need all the streamlining I can get, lol. :)

  13. Giangeet says

    Hi Linda & others , I made this biscuits Caribbean style- sea salt (instead of regular salt), brown sugar (instead of white), Coconut oil (instead of vege oil) and Coconut milk (instead of cow milk). Delicious & healthy! It’s great to be creative to suit our needs and preferences.

    • says

      Thanks for sharing the substitutions you made. I was not dairy free when I wrote the recipe. Now I use almond milk, and often coconut oil. :)

  14. amanda a says

    I made these last night my family loved them made them w\ almound flour since did not have any sourghum didn’t have potato starch either also used cocunt milk and some gf pancake mix. Well make again using sourgum thanks for all the great recipes.

  15. sarah flint says

    Hi, Just after a translation please, I’m english living in australia. Would these be like a scone or a dumpling do you think? I haven’t tried either gf yet

  16. Jan Seeden says

    i am allergic to sorghum. Do you have any suggestions for an alternative flour?
    Thanks! I want to try these biscuits!

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