Easy Gluten-Free Drop Biscuits (& Dairy-Free Too)
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5.0
15 reviews
Excellent
Easy Gluten-Free Drop Biscuits (& Dairy-Free Too)
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These easy dairy and gluten-free drop biscuits are delicious for breakfast and can complement salads, soups, stews, or juicy burgers—Tender, and fluffy with a beautiful golden crust!
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Ingredients
- 2 cups gluten-free all-purpose baking flour 305 grams
- 1 teaspoon salt
- 1 tablespoon dried Rosemary (optional)
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- ⅓ cups coconut sugar 45 grams
- 4 tablespoons solid coconut oil 965 grams)
- 12 ounces Dairy-free sour cream 340 grams
- 3 teaspoons lemon juice
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Instructions
- Preheat the oven to 400 degrees °F (204 °C).
- Combine the flour, salt, Rosemary, baking soda, baking powder, and coconut sugar in a large bowl. Use a whisk to incorporate all dry ingredients and fluff the flour for the best results.
- Add the solid coconut oil to the dry ingredients and combine with a fork. As you mash and combine, ensure the oil incorporates well into the flour. The flour will become crumbly (the fat will melt during baking, creating a moist, fluffy texture.) Set aside.
- Stir the lemon juice into the sour cream until well combined and you get a creamy, smooth consistency.
- Add the sour cream mix to the crumbly flour mix. Use a wooden spoon or large spatula to combine until a soft dough forms.
- Use your ice cream or cookie scoop to form biscuits and drop them into a well-oiled cast-iron pan. You should get about 11 to 12 biscuits.
- Place in the oven and bake for 25 minutes or until slightly golden brown.
- Remove from the oven and allow to cool slightly.
- Serve warm or at room temperature.
Equipments used:
Notes
- Helpful Tips:
- I highly recommend using a cast iron pan to get that golden brown crust. But if you don't have one, you can still make these gluten-free drop biscuits using a baking pan lined with parchment paper.
- The coconut sugar is added to create balanced flavors and great texture. But these are savory biscuits and not sweet.
- For best results, always preheat the oven before making the gluten-free drop biscuit dough so the biscuits can pop right into a hot oven.
- Use a whisk to combine the dry ingredients to ensure everything is well incorporated into the gluten-free flour blend.
- For best results, I use King Arthur Gluten-free all-purpose flour.
- The dried Rosemary is optional but highly recommended for balanced savory flavors.
- I prefer dairy-free sour cream from Forager Project, but something similar to Kite Hill sour cream is a great alternative.
Nutrition Information
Show Details
Serving
1biscuit
Calories
228kcal
(11%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
0.5g
Sodium
581mg
(24%)
Potassium
5mg
(0%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
6IU
(0%)
Vitamin C
1mg
(1%)
Calcium
82mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 11biscuits
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 228kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 0.5g | 3% |
| Sodium | 581mg | 24% |
| Potassium | 5mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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