Gluten Free Classic Drop Biscuits

Total time25 min

Prep time10 min

Cook time15 min

These craggy, golden-topped biscuits get their signature flaky layers from frozen butter grated straight into the dry mix, then worked in until the mixture turns crumbly with pea-sized pieces throughout. Cold buttermilk gets stirred in just enough to bring the dough together — a light hand here is what keeps the crumb tender instead of tough. Dropped into rustic mounds and baked at high heat, they puff up fast with deep-golden, craggy tops and set edges. A final brush of melted butter the moment they come out of the oven adds shine and a rich, savory finish. Warm, buttery, and endlessly good split open with a little jam, this is a solid one to keep on hand for a gluten free breakfast or dinner table.

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Ingredients

10 servings

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp baking powder
1 tsp sugar
¾ tsp salt
6 tbsp unsalted butter, frozen
1 cup cold buttermilk

For brushing

2 tbsp unsalted butter, melted

Instructions

1
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
2
Whisk together the flour, baking powder, sugar, and salt in a large mixing bowl until evenly combined.

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