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Drop Biscuits

Linda Etherton

Drop Biscuits | The Gluten-Free Homemaker

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.

Drop Biscuit Cut Open

Drop Biscuits

4 votes

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Drop Biscuits

Author Linda Etherton

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

  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 a large spoon (serving spoon) with cooking spray and drop the dough by spoonfuls onto a sprayed cookie sheet.
  6. Bake at 400 degrees for about 12 minutes until golden brown. Brush with melted butter.

Courses Bread

 
For more baked goods recipes (though not necessarily gluten free) visit the Ultimate Recipe Swap at Life as Mom.

Filed Under: quick breads | 47 Comments

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Comments

  1. Mary says

    11/10/2008 at 11:07 pm

    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!

    Reply
    • Ann Nonymous says

      03/11/2014 at 4:24 pm

      I just bought some Bob’s Red Mill biscuit mix today. Hope you’re wrong!

      Reply
  2. The Gluten-free 'Dish' says

    11/13/2008 at 1:58 am

    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.

    Reply
  3. hollygee says

    02/13/2009 at 3:42 am

    I just made these for supper to go with our pot roast and they were great. Thanks.

    Reply
  4. For the Love Of My Bugs! says

    02/28/2009 at 3:55 am

    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!!!

    Reply
    • Connie says

      09/03/2016 at 7:11 pm

      What changes did u make? I’M allergic to eggs also

      Reply
  5. Linda says

    02/28/2009 at 4:09 am

    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.

    Reply
  6. Yasmine Galenorn says

    03/10/2009 at 10:34 pm

    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

    Reply
  7. Erica says

    06/18/2009 at 8:45 pm

    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!

    Reply
  8. glojo says

    10/16/2009 at 11:47 pm

    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.

    Reply
  9. Jeanine says

    02/02/2011 at 10:12 pm

    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!

    Reply
  10. Camille Howe says

    05/24/2012 at 9:13 pm

    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

    Reply
    • Linda says

      05/24/2012 at 10:56 pm

      Ack! Sorry about that! I have fixed the printable recipe. Thanks for letting me know and for having a nice attitude about it. 🙂

      Reply
  11. Brandy Mihalovich says

    10/19/2013 at 5:42 am

    I am excited to try this recipe…but what could I replace the corn starch with?

    Reply
    • Linda Etherton says

      10/19/2013 at 4:59 pm

      Try potato starch or arrowroot starch.

      Reply
  12. Carolyn Patrick says

    03/08/2014 at 5:08 pm

    could I just use white rice flour in place of the sorghum?

    Reply
    • Linda Etherton says

      03/08/2014 at 10:47 pm

      Yes, it would probably work okay, but the biscuits won’t be as soft.

      Reply
  13. Brenda Snider says

    03/09/2014 at 4:16 pm

    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.

    Reply
    • Linda Etherton says

      03/09/2014 at 5:35 pm

      You’re welcome, Brenda. I think the changes will help, and I hope you see a difference soon!

      Reply
  14. Denise Abbey says

    03/11/2014 at 2:30 pm

    Would coconut milk work?

    Reply
    • Linda Etherton says

      03/11/2014 at 3:11 pm

      Yes, it should work fine.

      Reply
  15. Jenny says

    03/11/2014 at 3:38 pm

    Hi
    Is there a huge difference between sorghum flour and millet flour? I just don’t want to buy another flour thanks

    Reply
    • Linda Etherton says

      03/11/2014 at 4:01 pm

      No, not a huge difference. I bet millet flour would work well.

      Reply
  16. Gaile says

    03/11/2014 at 5:12 pm

    Is there a substitute for cream of tarter?

    Reply
  17. Jenny says

    03/12/2014 at 4:04 am

    I woud be interested in knowing this too as I really want to make these today but don’t have any of this

    Reply
    • Jenny says

      03/12/2014 at 4:10 am

      Think I have the answer, 1tsp of baking powder = 1/3 tsp baking soda and 2/3 tsp cream of tartar hope this helps

      Reply
  18. Becky Howell says

    03/18/2014 at 11:17 pm

    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!

    Reply
    • Linda Etherton says

      03/19/2014 at 2:26 pm

      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.

      Reply
  19. Beverly says

    03/18/2014 at 11:55 pm

    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.

    Reply
  20. Angela hawkins says

    03/31/2014 at 10:11 pm

    These are absolutely AMAZING!!! Four kids loved them & devoured entire batch!!! Cannot thank you enough:)

    Reply
    • Linda Etherton says

      04/01/2014 at 10:38 am

      You’re welcome, Angela. I’m glad everyone enjoyed them! 🙂

      Reply
  21. Pat says

    09/14/2014 at 2:40 pm

    Can a all purpose flour be used in this recipe

    Reply
    • Linda Etherton says

      09/14/2014 at 7:17 pm

      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.

      Reply
  22. farzeen says

    09/15/2014 at 5:02 am

    hi. I am new . how can I get ingetdients in my country .not easy.

    Reply
    • Linda Etherton says

      09/15/2014 at 2:36 pm

      I’m sorry, but I can’t help you with that.

      Reply
  23. farzeen says

    09/15/2014 at 5:03 am

    can I bake in microwave too

    Reply
  24. Pattie says

    11/23/2014 at 8:50 am

    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!

    Reply
  25. Belinda says

    01/08/2015 at 9:44 am

    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!!!!

    Reply
    • Linda Etherton says

      01/09/2015 at 9:36 am

      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!

      Reply
  26. Yvette Iron says

    04/24/2015 at 2:26 pm

    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.??

    Reply
  27. Beverly says

    04/06/2016 at 10:42 pm

    I made these again earlier this week and used olive oil in place of the butter. They turned out great!

    Reply
  28. Susan says

    05/23/2016 at 5:16 pm

    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!

    Reply
  29. April Gordon says

    06/15/2016 at 9:18 pm

    Just wondering how many biscuits you typically get out of this recipe?

    Reply
  30. Christina says

    02/08/2017 at 1:11 am

    Was wondering what the GI(carb content is on these)? They look delicious!

    Reply
  31. Diana says

    06/17/2018 at 7:38 am

    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.

    Reply
    • Linda Etherton says

      06/23/2018 at 11:34 am

      I don’t think that omitting the sugar would make a big difference in texture.

      Reply
      • Diana says

        06/23/2018 at 4:04 pm

        Many thanks! The rolls were lovely . X

        Reply
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