Cookies Recipe

Gluten Free Drop Biscuits – Recipe

Gluten Free Drop Biscuits - Recipe

If you or anyone you know is gluten free, you are going to love me. If you’re not, you’re still going to love me because these are not just good, they’re pretty good for you, too. Isn’t it nice when all the stars align for you that way?


There’s nothing like a flaky, hot biscuit with butter and honey in the morning. Am I right?

And these biscuits are buttery and delicious…and they happen to be grain free and egg free, too. Who knew you could get a light, fluffy interior with almonds?


Yup. These little puffs of awesome are made with almond flour.

I’ve been eating biscuits and gravy or biscuits and honey all week and not feeling bad about it because these things are full of protein, fiber and good fats. I may or may not have toasted a couple and poured hot caramel over them as dessert.

Spoiler alert: I did, and it was awesome.

Can we just take another minute to appreciate the texture on these?


Grain Free Drop Biscuits

Prep time
5 mins
Cook time
15 mins
Total time
20 mins
Gluten Free Drop Biscuits - Recipe

Joy @ The Joyful Foodie

Recipe type: side, bread, gluten free, grain free

Serves: 10 biscuits


  • 2 cups almond flour
  • ½ cup potato starch*
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 Tbs baking powder
  • 5 Tbs butter, cold and cut into pieces
  • ½ cup + 1 Tbs heavy cream
  • ½ tsp vinegar


  1. Preheat oven to 350ºF.
  2. Add the vinegar into the heavy cream, stir and set aside.
  3. Combine the dry ingredients (almond flour, starch, salt, baking soda and baking powder) in a bowl.
  4. Using two butter knives or a pastry blender, cut the butter into the dry ingredients until it resembles pebbly, coarse sand.
  5. Alternatively, you can combine the above ingredients in a food processor and pulse 8 to 10 times or until the desired appearance is achieved.
  6. Add the cream and mix until just combined.
  7. Using a ¼ cup measuring cup, drop lumps of dough evenly spaced on a foil, parchment or baking mat lined baking sheet.
  8. Use your fingers to form the mounds or lightly roll each lump into a ball.
  9. Bake for 15 minutes or until lightly golden brown.

Notes*Other starches such as tapioca flour or cornstarch may also work.


Now, these can be a bit crumbly since they’re bound with just cream, so if you make them, I recommend you sort of press/form the drops a bit with your hands or lightly roll them into balls before you bake.

Have you been on the hunt for a good gluten-free biscuit recipe?

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