Ready in less than 1-hour, these homemade gluten-free drop biscuits are baked with all-purpose gluten-free flour. Rather than buttermilk, this recipe uses plain yogurt for terrific texture! For best results, once the biscuit dough is ready, cover it in a bowl, and let it sit at room temperature for 30 minutes before baking.T he biscuits will emerge from the oven soft, tender and oh so fluffy!
Best Gluten-Free BiscuitS
If you have had trouble finding a light, fluffy, and tender gluten-free biscuit recipe, you are in luck! I’ve made this recipe countless times through the years because and always have a batch on hand in my freezer.
What makes these my go-to homemade gluten-free biscuits? First of all, they are quick and easy to make with no rolling or shaping. Drop biscuits mean you stir together the dough, drop them on a baking sheet and bake. Easy peasy!
Plus, they use versatile ingredients right in your kitchen. While an essential ingredient, yogurt, gives their signature fluffy texture, without weighing down the crumb, sour cream may easily be swapped out. The remaining ingredients used to make gluten-free biscuit dough should be right there waiting for you!
Lastly, the southern-style, buttery flavor and texture cannot be beat. Believe me when I say nothing I’ve ever made from this tastes like an inferior version of the gluten-full recipe. Gluten-free sausage gravy for biscuits is a match made in heaven, or serve them with sweet jam, honey, creamy grits, or a side of eggs!
While this recipe was adapted from one of my favorite gluten-free cookbooks, America’s Test Kitchen: The How Can it Be Gluten Free Cookbook, below I share many more helpful tips, such as ingredient swaps, how to bake for the most tender results, and the ideal GF flour to use.
Let’s make homemade gluten-free biscuits to rival anything you have ever tried!
ingredient notes
- Gluten-Free Flour – In my beginner’s guide to gluten-free baking I discuss how a quality GF flour is paramount to a recipe’s success. I tested the top brands with this recipe and blind taste testers found Cup4Cup to be superior. A solid runner-up is King Arthur Measure-for-Measure Gluten Free Flour and you can see all my testing notes on this gluten-free flour guide.
- Yogurt – This is where the versatility comes in. I’ve used whole-milk, low-fat, and even vanilla yogurt, all with great results. Don’t have yogurt? Sour cream may also be substituted. Yogurt works better than buttermilk in GF biscuits recipes because moisture has a harder time being absorbed in gluten-free starches. It gives moisture without the dense, gummy texture of baked goods oversaturated with liquid.
- Lemon Juice – If you don’t have fresh lemons on hand, simple swap out apple cider or white vinegar in the same amount. Using some sort of acid replicates the buttermilk biscuit taste.
- Fat – The recipe uses a combination of chilled butter and vegetable oil to help saturate and coat the gluten-free flour starches. Using only one or the other will lead to a overly dry or greasy biscuit.
How to Make Gluten-Free Biscuits recipe
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- In a large bowl whisk together the dry ingredients – gluten-free flour, baking powder, baking soda, and salt.
- Cut cold butter into the flour mixture with a pastry cutter, fork, or fingers until mixture is sandy.
- In a small bowl whisk oil, egg, yogurt, and lemon juice together. Pour the wet ingredients into flour / butter mixture. Stir to combine and no flour pockets remain.
- Cover the dough and let rest for 30 minutes to allow starches to relax and blend with liquids.
- Preheat the oven to 425ºF. Double stack two baking sheets and line the top one with parchment paper. This protects the bottom of the biscuits from becoming overly browned in the hot oven.
- Grease a measuring cup with cooking spray to evenly and easily scoop out dough onto the baking sheets. Bake for 15-17 minutes, rotating pan halfway through. Biscuits should be golden brown. If desired, brush the tops with melted butter.
How to make Biscuits extra fluffy
Save yourself from dense, dry biscuits or dense and gummy one’s overly saturated with liquid. Below are my top GF baking tips to make the drop biscuits of your dreams!
- Instead of buttermilk, use yogurt. Since gluten-free flour doesn’t absorb liquid as well, buttermilk causes them to spread too much. Yogurt maintains the structure while adding fat. This is a similar trick used with cream cheese in gluten-free pound cake.
- Resting the dough. Mix everything together, cover with plastic wrap, and let sit at room temperature for 30 minutes. This allows time for the flour to hydrate and not be gritty.
- Placing the biscuits closer together on the baking sheet. Biscuits become more tender because of the trapped steam bouncing off the biscuits and being absorbed from their “neighbor” on the baking sheet.
Important note about gluten-free flour
I tested the recipe with many gluten-free flours and using Cup4Cup yields the best results. A solid runner-up is King Arthur Measure-for-Measure Gluten Free Flour, but I do not recommend Bob’s Red Mill, which leads to heavy, and dense biscuits.
Do I have to let the batter rest?
Yes and no. You may bake them right away, but you also risk a grittier texture. For best results, cover the bowl and let it sit at room temperature for 30 minutes.
This allows the starches to relax and moisten for softer, fluffy biscuits. If you would like to bake later, cover and store in the refrigerator up to several hours.
expert baking tip
Gluten-free drop biscuits bake at a very high temperature. A double shield of baking sheets prevents the bottoms from burning before they are fully cooked.
Also, with any baking, it’s a good idea to keep one of these inexpensive oven thermometers on your oven rack. Ovens are calibrated differently and vary from the temperature set, adversely affecting baking times and results.
Before baking, check the reading on the thermometer and adjust the set temperature accordingly to reach the temp called for on the recipe. No one likes burned (or undercooked) biscuits!
storing, freezing, and reheating
Generally gluten-free breads have a tendency to dry out quicker, especially biscuits because they contain less moisture. For that reason, if these aren’t eaten the same day, I freeze any leftovers.
Make sure they are cooled completely before freezing so ice crystals don’t form on them. After cooling, wrap each one individually and place in a gallon freezer bag. Freeze up to 3 months.
Thaw at room temperature or defrost in the microwave. They are best served warm. To reheat, wrap in a slightly damp paper towel and microwave for 15 seconds, or until warm.
If they are left at room temperature, make sure they are in an airtight container and avoid refrigerating.
Click here to see the
step-by-step web story instructions for this recipe!
More recipe modifications
- You may substitute sour cream for the yogurt with great results. I’ve also substituted vanilla yogurt without affecting the taste.
- If you don’t have lemon juice on hand, substitute any variety of vinegar.
- Easily turn these biscuits into gluten free shortcake by following the linked recipe. Serve with fresh fruit and whipped cream for the ultimate summer dessert!
- Enjoy a favorite again by adapting them into gluten free cheese scones, which taste just like Red Lobster’s Cheddar Bay Biscuits! Garlic and cheese are mixed into the biscuit dough.
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Light & Fluffy Gluten-Free Biscuits
Listen to Recipe Audio
Ingredients
- 2 cups gluten free all purpose flour, I recommend Cup4Cup gluten free flour
- 4 teaspoons baking powder
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 3 tablespoons butter, chilled and cut into small pieces
- ¾ cup plain yogurt
- 1 large egg
- 2 tablespoons vegetable oil
- 2 teaspoons lemon juice (I’ve substituted vinegar for this with good results)
Instructions
- Whisk the flour, baking powder, sugar, salt, and baking soda in a large bowl. Add the chilled butter pieces to the flour mixture. Use a pastry blender, fork, or fingers to cut butter into the flour until small, pea-size pieces remain.2 cups gluten free all purpose flour,,4 teaspoons baking powder,1 teaspoon sugar,½ teaspoon salt,¼ teaspoon baking soda,3 tablespoons butter,
- In a separate small bowl whisk together the yogurt, egg, oil, and lemon juice. Stir the yogurt mixture into the flour mixture until no flour pockets remain and thoroughly combined. Cover the bowl with plastic wrap and let sit for 30 minutes at room temperature. This allows the starches to blend with the liquid, making the dough tender and easier to shape. Meanwhile, preheat the oven to 425ºF.¾ cup plain yogurt,1 large egg,2 tablespoons vegetable oil,2 teaspoons lemon juice
- Place one baking sheet inside a second so you have a double layer, and line the top baking sheet with parchment paper. Grease a ⅓ cup measuring cup and scoop a heaping amount of biscuit dough into it, pressing down slightly. Drop onto the prepared baking sheet, spacing biscuits about 1 inch apart in the center of the sheet (this traps a little extra steam between the biscuits and makes them more tender). Spray measuring cup between each scoop of dough.
- Bake until golden, about 15-17 minutes, rotating pan 1/2 way through. Cool the biscuits on a wire rack and cool for 5-10 minutes before serving.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!
Equipment Needed
Recipe Notes
Best Tips to Remember
- You may substitute sour cream for the yogurt with great results. I’ve also substituted vanilla yogurt without affecting the taste.
- If you don’t have lemon juice on hand, substitute any variety of vinegar.
- Easily turn these biscuits into gluten free strawberry shortcake by following the linked recipe.
- Enjoy a favorite again by adapting them into gluten free cheese scones, which taste just like Red Lobster’s Cheddar Bay Biscuits!
Renee says
This is by far the best gf biscuit recipe I have ever tried I made the gf gravy with it and I am in heaven I have truly missed my biscuit and gravy on sundays . 😁😁
Melissa Erdelac says
This is so sweet, Renee. Thank you so much! I’m glad you have biscuits and gravy Sundays back too 🙂
Best,
Melissa
gigi says
I have never commented on a recipe before but today is the day! I made your biscuits for dinner tonight and they were amazing! I used White Gold GF + Vegan all purpose flour with great success! I also used less baking powder and baked them on our pizza stone …they were so light and fluffy ….no more ‘hockey puck’ GF biscuits for us!
Thank you for sharing your recipe♥️
Melissa Erdelac says
Amazing, Gigi! I’m so glad the recipe earned your first comment ever! I hope you try more recipes and I hear more from you!
Best,
Melissa
Donna says
I have been gluten-free for about 10 years. This is the best recipe I have tried for drop biscuits. Thank you!
Melissa Erdelac says
Oh my gosh, that is great to hear! Thank you, Donna! I really appreciate you taking the time to write!
Best,
Melissa
Rebel says
WOW! I was so excited to try this & so glad I did!!! I’ve had so many GF FAILS lately that I really didn’t expect this to work but I am a happy pregnant lady! I will say — mine were not AS high as yours & my hubby commented on them being bland but I thought they were amazing!!! If I were to add extra salt or sugar for the hubby though — would that affect the recipe in a negative way? I also unfortunately had to try this recipe twice because the first time I did not achieve those “small, pea-size pieces of flour” so I had to add a whole stick! LOL do you think I just didn’t incorporate the butter correctly or it maybe wasn’t cold enough??? Seriously — thanks so much I will be making this & sharing it for years to come!
Melissa Erdelac says
So glad to hear, Rebel! To answer your questions, no adding a little more sugar or salt won’t affect the recipe, but I would also try this gluten-free cheese scones too. They are based off this recipe with the addition of cheese and garlic so they taste like Red Lobster’s biscuits. As far as the butter, you just want to get it worked into the flour uniformly. So you don’t want large chunks of butter and a lot of dry flour. For this step you can just use your hands and work the flour into the butter evenly. Hopefully you can see what it should look like from the process shots above the recipe.
Best,
Melissa
Rebel says
I am definitely trying those cheddar biscuits tonight!! Thank you. Is it normal for the biscuits to be really dry the next day when reheated or retoasted? I had to throw them away cause even the butter & jam didn’t seem to help 🙁 I am already over the moon happy about finding such a great GF biscuit recipe so if these aren’t supposed to be as moist the next day I’m not complaining about it! lol but if you have any suggestions to add to the batter like oil or butter (I guess yeast has gluten) — I’d love your expertise. Thanks again!
Melissa Erdelac says
Hi Rebel,
Gluten-free baked goods dry out VERY quickly because the starches don’t absorb moisture as well. If I don’t eat the biscuits the same day I wrap them individually in plastic wrap and put in a ziplock freezer bag. Pull them out and reheat as needed. Especially things that don’t have a lot of sugar, which acts as a preservative, will dry out quicker. So unfortunately biscuits are the worst culprit!
Best,
Melissa
Anonymous says
Thanks so much! Great tip — will definitely try covering them or freezing them for longer lasting results!
Melissa Erdelac says
So glad I can help! Enjoy!
Best,
Melissa
Monica says
Best biscuits I’ve ever made! Used King Arthur and after reading the comments added a little oat milk. I am lacking an adjective to reflect how good these biscuits are!
Melissa Erdelac says
Makes me so happy to hear, Monica! Thank you so much for taking the time to write!
Best,
Melissa
Cindy says
Would there be a problem using whole milk instead of yogurt for this recipe?
Melissa Erdelac says
Hi Cindy,
The yogurt adds moisture, but doesn’t oversaturate the mixture (making the biscuits gummy because GF starches don’t absorb liquids as well). Therefore, I would stick with the yogurt instead of milk.
Best,
Melissa
Gerry says
These are delicious and I make them all the time now. It’s so hard to find good recipes for gluten free baked goods. Just lovely. Thanks so much.
Melissa Erdelac says
So great to hear, Gerry! Thanks for taking the time to let me know!
Best,
Melissa
Gail says
Can I use almond yogurt? I’m dairy free.
Melissa says
Hi Gail,
I don’t think that would be an issue at all!
Best,
Melissa
Susan Bishop says
These biscuits are the best gluten free biscuits I have tasted! They are awesome. I am so pleased they came out so well.
Melissa says
Thank you so much, Susan! I really appreciate you letting me know!
Best,
Melissa
Celestine Hay says
Absolutely wonderful!!! So delicious! Tastes like wonderful scones. I used Better Batter GF flour, sour cream instead of yogurt, 5 tbsp melted butter and no oil, white rice vinegar instead of lemon juice. I turned the oven temp down to 400• My new “go to” biscuit & scone recipe!
Melissa says
Thank you, Celestine! I really appreciate you taking the time to let me know!
Best,
Melissa
Valerie Smith says
Just recently found out I needed to go gluten free, and have been lamenting the loss of decent bread/biscuits. I just made these (using sour cream instead of yogurt, and Cup4Cup brand flour), and the are AMAZING! Thank you for giving me they joy of biscuits – looking forward to trying more of your recipes.
Melissa says
Yay! So glad to hear, Valerie! Let me know if you need help with anything!
Best,
Melissa
Gloria says
Thank you so much for an easy, delicious GF Biscuit recipe. I’m also LF and used almond milk yogurt and they turned out AMAZING!!
Melissa says
Hi Gloria,
I’m so glad they were such a hit! I appreciate you taking the time to let me know 🙂
Best,
Melissa
Denise says
I have made several of your gluten free recipes with success. But I must’ve done something wrong here. They taste good but we’re very dense and not flaky. I used King Arthur’s Measure 4 Measure, the whole milk yogurt and the lemon juice. Checked every ingredient and step as I went. Any idea what went wrong?
Melissa says
Hi Denise,
Sorry to hear this! The only thing I can think of is using a little less flour. Unfortunately not all GF flours are equal and some absorb moisture more readily than others. I use cup 4 cup as my go to, and I believe I tested the recipe with KA too. The results would be here…https://www.mamagourmand.com/gluten-free-flour/
Best,
Melissa
Brandi says
Try sour cream I just used this flour with this recipe did sour cream and they are amazing . I even added mozzeralla and garlic powder
Melissa says
Glad to hear, Brandi! Thanks for sharing!
Best,
Melissa
Kim says
These are the best gluten free biscuits I have ever made. Pretty easy to make- excellent directions and taste is fantastic! Like a real buttermilk biscuit!
Melissa says
Hi Kim,
Yay! Love everything about this! Thank you so much for taking the time to let me know. 🙂
Best,
Melissa
Teresa says
I loved the recipe but always question such a hot oven. I turned mine down to 425 and they were still too brown at the end. We like them done but not too brown and crispy. Think I will try 400° next time.
Melissa says
Hi Teresa,
Are you cooking them on the lowest rack? Turning it down to 400 would be fine. Everyone’s oven runs a little differently, so perhaps a lower oven would work better for you. Glad you enjoyed them, though!
Best,
Melissa
Terry says
I can’t thank you enough for sharing your hard work. My little granddaughter hasn’t had a nice piece of bread in years. I fixed your biscuits to have with chicken for dinner tonight. She coo’d and smiled and asked if we might have more for breakfast. I had to use goat yogurt for her that was very thin and had me worried. Not to worry! Your biscuits were beautiful and taste amazing.
Melissa says
Hi Terry,
I was so happy to read this lovely comment, and even happier I could bring a little joy to your granddaughter. I’m developing a sandwich bread recipe now I hope to share in the next couple weeks and, in my opinion, it is better than any GF bread I’ve ever disappointedly bought at the store. I hope you try it for your granddaughter!
Best,
Melissa
Kim says
Making them for the first time tonight with vanillabyogurt and white vinegar as that is what I have. The dough is literally kneedable dough, so def NOT drop biscuit type. Letting the dough rest now, I’ll update when done.
Sara says
I have made this recipe many times, and I love it. I’ve made it with sour cream and yogurt, and it was great either way. Leftovers the next day we’re great for breakfast, too. Thanks for a great biscuit recipe. Fills a biscuit shaped hole in my heart.
Melissa says
Hi Sara,
I think a “biscuit shaped hole in my heart” goes down as one of my favorite sayings ever. Thank you so much for taking the time to write and let me know how much you enjoy the biscuits. I really appreciate it!
Best,
Melissa
Cynthia says
These were great! Funny thing I did not have enough of the same brand of GF Flour so I mixed Cup4Cup with Bob’s Red Mill. Keeping in mind of one of the comments that were left about liquid needed when using Bob’s Red Mill: I used 1/2 cup of sour cream and 1/2 cup of whole milk with 1 Tbsp of whipping cream to the mix as well as brushed the tops with the whipping cream because the biscuits were not browning on the top like I wanted them too. I had to go somewhere so the batter ended up staying in the refrigerator for 4 hours before I could use it. These biscuits came out delicious! It has been 2 days since I made the batch and they are holding up and I can even microwave them and they are just as good! My husband (who is not GF) even enjoyed them! These will definitely become a staple in my household.
Melissa says
Hi Cynthia,
I’m so glad you wrote, and that is so helpful to know that the dough can be refrigerated for several hours before using. Thank you for the idea and I’m glad you and your husband enjoyed them!
Nikki says
Trying this weekend for a small wedding with a GF attendee. I have almond flour (saw your previous comment about being denser) as well as brown rice flour on hand. Any experience with brown rice flour? Otherwise I’ll pick up Bobs 1:1 🙂
Thanks!
Melissa says
Hi Nikki,
I wouldn’t use completely brown rice flour because they will be gritty tasting. You would have to use some sort of blend with the rice flour. To avoid buying multiple flours and getting the ratios right, that is why I usually just stick to the gluten free all purpose flour. I did write a post comparing the top ones with different baking experiments to find the best. You can read it here.
Best,
Melissa
Sarah says
Great recipe, fluffy and light. I did have to add considerably more liquid to the recipe. That happens to me a lot, may be my flour mix!
Thanks
Melissa says
Hi Sarah,
I’m glad you enjoyed the biscuits. Yes, all the gluten free flours don’t perform the same, but it’s good you know the trick to making yours work!
Best,
Melissa
Molly K says
Thanks for sharing your recipe! I only had King Arthur Measure For Measure gf flour blend, so knowing that yours came out dense with that blend, I tried decreasing the amount of flour to 1 & 3/4 cups, keeping everything else the same, and I like the result! It’s the only time I’ve made them, so I have nothing to compare it to yet. I used more sugar like you recommend (between 2&3 tablespoons) to make the strawberry shortcake version of these biscuits. It made 6 biscuits. Now that I know it works well, I might do another batch!
Melissa says
Hi Molly,
Thank you so much for writing in your adjustment with KA. That’s good to know! So glad they worked out well for you 🙂
Best,
Melissa
OR.OFearna says
I have tried at least half a dozen different GF biscuit recipes with varying degrees of frustration and disappointment over how heavy, dense, and flavor-insufficient they were. I did add an extra egg and a little milk (tablespoon or so) due to insufficient yogurt and they are absolutely **amazing**!!! Almost a direct replica of wheat based buttermilk biscuits!!!
Melissa says
Oh my gosh, I absolutely love this! This makes so happy you found your perfect biscuit recipe. This is the gluten free bread I make the most. I always have a stash in my freezer!
Best,
Melissa
Carol says
Have been trying many, I mean many biscuit recipes. Plus trying on my own. Today I made these and what a great surprise. Almost turned out like biscuits that were made before going gluten free. My husband loved them and will use the left overs for biscuits and gravy for breakfast tomorrow. I do have one question. I like the way the biscuits turned out with the Cup 4 Cup flour, but have you tried using other gluten free flour or your own mixes? I have a mix I made with Almond flour, Coconut flour and Tapioca flour. Do you think this will work with this recipe? Thank you for this recipe.
Melissa says
Hi Carol,
I’m so glad these biscuits were such a hit with you!This recipe works well with Cup 4 Cup and Bob’s 1-to-1. Today I tried them with King Arthur 1-to-1 and they were a lot more dense, so the type of flour you use does a have a big effect on how they turn out. The almond flour, coconut flour, and tapioca would work, but I also think they would be slightly denser and heavier. The taste would still be good, though. Thank you so much for writing!
Best,
Melissa
Tracey! says
Loved these! I also made a homemade turkey stew and these were perfect – like dumplings – fresh out of the oven….will definitely make these again! Thank you!
Melissa says
Hi Tracey, Thank you so much for sharing! I’m so happy you loved them 🙂
Best,
Melissa
tam says
not the best … great right out of the oven but after that … cardboard!
Melissa says
I’m so sorry to hear that! I haven’t had the “cardboard” experience with them, but I am curious what brand of GF flour you used and if you made any substitutions?
Best,
Melissa
Veronica says
Does the flour have to have xanthan gum?
Melissa says
Hi Veronica,
It doesn’t have to. You can add 3/4 teaspoon xanthan gum if your GF flour doesn’t contain it.
Best,
Melissa
Veronica says
Will almond or coconut flour work for this recipe?
Melissa says
Hi Veronica, I haven’t tried it with almond flour or coconut flour. I’m going to guess almond flour will not work because it’s heavier and denser. You might have better luck with coconut flour.
Veronica says
Can you use lime juice instead of lemon juice?
Melissa says
Yes that will work or substitute vinegar. Enjoy!
Ashleigh says
Can you substitute greek non-fat yogurt?
Melissa says
Hi Ashleigh,
Yes, that works too!
Best,
Melissa