Easy Gluten-Free Drop Biscuits (& Dairy-Free Too)
User Reviews
5
Easy Gluten-Free Drop Biscuits (& Dairy-Free Too)
Description
This recipe mixes gluten-free all-purpose flour with salt, baking powder, baking soda, coconut sugar, and optional dried rosemary. Coconut oil is worked in to create a crumbly texture, which becomes moist and flaky after baking with the dairy-free sour cream mixture, stirred with lemon juice for acidity and creaminess.
The dough is dropped by scoops into a well-oiled cast iron pan, helping create a golden crust on the edges. Baking at 400°F cooks the biscuits through to a soft yet structured crumb with a subtle hint of sweetness balanced by savory rosemary.
These biscuits suit anyone seeking gluten- and dairy-free bread alternatives that maintain texture and flavor. They complement a variety of meals and can stand in place of traditional biscuits while accommodating dietary restrictions.
Using a cast iron pan promotes a better crust, but parchment-lined baking pans work as well. The recipe advises preheating the oven fully for best rise and crust development, and recommends King Arthur gluten-free flour for reliable results. Coconut sugar adds balance without sweetening the biscuit excessively.
Ingredients
- 2 cups gluten-free all-purpose baking flour 305 grams
- 1 teaspoon salt
- 1 tablespoon rosemary dried, optional
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- ⅓ cups coconut sugar 45 grams
- 4 tablespoons coconut oil 965 grams, solid
- 12 ounces dairy-free sour cream 340 grams
- 3 teaspoons lemon juice
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.
Notes
- Use a cast iron pan for a golden crust, or a parchment-lined baking pan if unavailable.
- Coconut sugar balances flavor and texture but keeps biscuits savory rather than sweet.
- Preheat the oven fully before baking to ensure biscuits rise and brown properly.
- Whisk dry ingredients thoroughly to evenly distribute leavening and rosemary.
- King Arthur Gluten-Free All-Purpose Flour is recommended for best results.
- Dried rosemary is optional but adds a subtle savory note enhancing the biscuits' flavor.
- Dairy-free sour cream brands like Forager Project or Kite Hill provide suitable alternatives.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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