These gluten-free drop biscuits are easy to make, taste delicious, and the texture is heavenly. They are soft like a roll but don’t use yeast, so they’re quick to make. They’re great to serve with soup on a cold winter evening!
You can take a little more time to make these look nice by smoothing them with the back of the spoon, or try using an ice cream scoop to drop them onto the cookie sheet. As you can see, mine aren’t the most attractive because I wanted to get them in the oven. No one cared how they looked, but everyone loved the taste and texture. They are not flaky, but they are very soft. Trust me, you’ll love them.
Yield:
Drop Biscuits
Ingredients
- 3/4 cup sorghum flour
- 1/2 cup tapioca starch
- 1/2 cup corn starch
- 1 teaspoon xanthan gum
- 1 teaspoon cream of tartar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons sugar
- 1/4 cup butter, softened
- 1 large egg
- 3/4 cup milk
Instructions
- Preheat oven to 400°.
- Combine the sorghum flour, starches, xanthan gum, cream of tartar, baking soda, salt, and sugar in a small bowl.
- In your mixer bowl, combine the butter, egg and milk.
- Add the dry ingredients and beat on high about 30 seconds. Scrape down the sides and make sure it is mixed well.
- Spray a large spoon (serving spoon) with cooking spray and drop the dough by spoonfuls onto a sprayed cookie sheet.
- Bake at 400 degrees for about 12 minutes until golden brown. Brush with melted butter.
For more baked goods recipes (though not necessarily gluten free) visit the Ultimate Recipe Swap at Life as Mom.
I’m definitely going to try these biscuits! I’ve been using Bob’s Red Mill wheat free biscuit mix and it leaves a terrible gritty aftertaste…thanks for posting it!
I just bought some Bob’s Red Mill biscuit mix today. Hope you’re wrong!
I’ve been looking for a tried and true biscuit recipe. Thanks for posting this. I can’t wait to try them…my mouth is watering.
I just made these for supper to go with our pot roast and they were great. Thanks.
These are great!!! I've been making them for some time now…they are a staple in my house!! Would you be ok with me posting the link to this recipe and posting the changes I made? My guy is egg & mostly corn free so I had to make necessary adjustments. Thanks sooo much for sharing!!!
What changes did u make? I’M allergic to eggs also
I’m glad other people are enjoying this recipe and that it works well with modifications. Please feel free to post your version of the recipe and just give a link to me. Thanks.
I love these! Just tried them, baked them in muffin tins instead of on a sheet pan and they came out light and fluffy, perfect for breakfast. Want to experiment to make corn muffins from them. 🙂
Yasmine
I've tried a -lot- of GF/CF biscuit recipes, and this is one of the best. My son told me, "This one's a keeper, Mom!" Thanks!
These are great! It's the first good bread I've had in forever! I ended up eating three of them they were so good.
I've made these in the past, and am making them again for supper tonight. To me, they have the taste & texture of a bun, I thought. A nice quick bun recipe to dip in my tomato soup tonight. 🙂 Thanks, Linda!
I made these for dinner tonight. Unfortunately I used the “printable recipe” link and just printed it. It doesn’t have the sorghum flour listed and I completely forgot it while my children ran around me.
You might want to fix that for future recipe hunters. 😉
I’ll be trying again. I kept thinking – this is awfully wet but okay… lol
Ack! Sorry about that! I have fixed the printable recipe. Thanks for letting me know and for having a nice attitude about it. 🙂
I am excited to try this recipe…but what could I replace the corn starch with?
Try potato starch or arrowroot starch.
could I just use white rice flour in place of the sorghum?
Yes, it would probably work okay, but the biscuits won’t be as soft.
Just want to say Thank you so much for creating this website. This is all new tested negative fir celiac but fiund out all the inflamation in my body and the pain I have had for iver 20 + years is from wheat soy and milk. Have Rheumaroid as well. Srill havnt figured it all out but Thanks to your site can get off gluten all together. Just cannit believe all the things that contain gluten. Thanks again.
You’re welcome, Brenda. I think the changes will help, and I hope you see a difference soon!
Would coconut milk work?
Yes, it should work fine.
Hi
Is there a huge difference between sorghum flour and millet flour? I just don’t want to buy another flour thanks
No, not a huge difference. I bet millet flour would work well.
Is there a substitute for cream of tarter?
I woud be interested in knowing this too as I really want to make these today but don’t have any of this
Think I have the answer, 1tsp of baking powder = 1/3 tsp baking soda and 2/3 tsp cream of tartar hope this helps
I made these tonight for dinner and my husband begged me to make another batch right after dinner. He said these are the best GF biscuits I’ve made in the ten years that we have eaten gluten free! he loved the combination biscuit/dinner roll texture.
I didn’t have any sorghum flour left because I use it so much, but I had an unidentified GF flour and used it. I think it is sweet rice flour that I bought in bulk and forgot to mark. They turned out great, but I’m looking forward to using my favorite sorghum flour!
Thanks for a great recipe!
Becky, I’m glad to hear they turned out so well, even using your unnamed flour. 🙂 And I’m so happy I can help you make something your husband enjoys! Thanks for your comment.
I made these tonight. I substituted old fashioned lard for the butter and almond milk for the milk. My daughter can’t do gluten, dairy or soy. They turned out wonderfully well. I’ll definitely be making these again.
These are absolutely AMAZING!!! Four kids loved them & devoured entire batch!!! Cannot thank you enough:)
You’re welcome, Angela. I’m glad everyone enjoyed them! 🙂
Can a all purpose flour be used in this recipe
You can certainly try it, cut I don’t know how well it will work. The sorghum flour really makes these biscuits soft and most flour blends don’t use it.
hi. I am new . how can I get ingetdients in my country .not easy.
I’m sorry, but I can’t help you with that.
can I bake in microwave too
These are awesome! I have searched high and large for a good recipe and this is it. I’m making my second batch right now. Fluffy and so tasty. Thank you!
Are you on Pinterest? If not you should be!!! This stuff is too good not to share widely!!!! I need to be able to save your stuff by hitting the Pin button!!! Thanks for your wonderful collection of gf recipes!!!!
Hi Belina. Yes, I am on Pinterest. When you hover over an image, a pin it button should appear in the top left corner. There is also a Pinterest button at the bottem of each post. Thanks for sharing!
So happy to find a gf recipe without rice flour. Hate the grittiness. Will try these whenever I get sorghum flour. Thank you VERY much.??
I made these again earlier this week and used olive oil in place of the butter. They turned out great!
I just made these with a premade flour blend with sorghum in it. The dough was a bit stiffer than should be but still very tasty. As soon as I can get sorghum flour I’ll be making these again!
Just wondering how many biscuits you typically get out of this recipe?
Was wondering what the GI(carb content is on these)? They look delicious!
Hi, I am looking forward to making these rolls. Just one question, is it essential to use the sugar to achieve the desired texture. I have an aversion to sweet breads. Your reply would be much appreciated.
I don’t think that omitting the sugar would make a big difference in texture.
Many thanks! The rolls were lovely . X