Super Quick Drop Biscuits (gluten and dairy free options)

These Drop Biscuits are Super Fast to make. Great for last minute meal or snack needs...and they are gluten, dairy and egg free to boot. Yum!

Here is a great easy recipe for biscuits that can be made both gluten-free and dairy-free.  These are one of the staples in our home.

As the weather starts to turn a bit cooler, my mind turns to baking again.

I used to bake so much.  Too much probably.  Ah well, there are worse things to spend one’s time on :-).

Anyway, I’ve been pulling my grain mill out again and we are all enjoying the taste of fresh baked goods again.

But time is still tight and I am juggling a lot.   Being a wife, a mom, homeschooling, this blog, our special needs son, special diets, and still having physically rough days of adrenal fatigue.  On those days not much gets done.

So I need fast recipes that can nourish my family without a bunch of fuss.

This is one of those.

Adapted from one of Sue Greggs’s Breakfast recipes, these biscuits are a recipe that I turned to early in my whole grains lifestyle.  They are wholesome and simple.  You are going to love these.

We LOVE these biscuits with Homemade Nut or Seed Butter on them and a bit of sweetener.  We are on a candida diet, so I sprinkle a bit of xylitol or spread a bit of vegetable glycerine on them, or maybe fruit-only jam.  And like almost everything else that I make, I typically double triple the recipe (at least) and freeze the extras (if they last that long!).

Read more on Saving Time and Money by Baking in Bulk.  It is so nice to have some of these to grab for a quick lunch, snack, or breakfast.

Other Super Quick Snacks:

Remember to make extra for busy days in the future :-).

- Homemade Protein Bars
- Low Carb Oat Bran Muffins
- Silky Smooth Bean Fudge
- Nut Butter Truffles 

Do you have a favorite “grab and go” snack or baked good to share?

This post has affiliate links.  Please read my disclaimer.
Shared at Diet Dessert and Dogs,

Comments

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  1. Thanks for linking your great post to FAT TUESDAY. These look really good! Hope to see you next week!

    http://realfoodforager.com/2011/09/fat-tuesday-september-20-2011/

  2. Those look fantastic. I have never tried my hand at making biscuits before. I definitely need to try that. Thanks!

  3. These look wonderful! Like you I have a super busy life. (Slightly different busy: Working full time as a special ed. teacher, 2 kids, 1 of whom is gf, a husband who works full time and is in grad school, plus dealing with my auto-immune disorder, and eating vegan.) This would be something I could easily make extras of for lunchboxes as well as meals. Thanks! I tend to bake in bulk and wrap individually and freeze. That way things can be grabbed for snacks or lunchboxes.

    • Hi Jen,
      Thanks for stopping by! I am sorry to hear about your auto immune disorder. There is so much of that around these days. Just in case you are interested, did you read about the Nutritional Balancing that I am doing? I am seeing some very interesting changes and think that a lot of our issues have to do with metals, toxins and adrenals. Let me know if you have any questions (though I am still pretty new to this myself:-)!)

      • Could you give some info or point me in the right direction about metals, toxins, and adrenals? Past testing for me: found milk allergy, low adrenals, elevated liver enzymes, periods stopped, something about ammonia (kidneys), very low ferritin, low b vitamins (basically all of them), elevated phosphoric acid=need calcium, polycystic ovaries, yeast overgrowth. I would love to hear your story also!

        • Hi Kristie,

          Wow. Sounds like you have a lot going on. Well, I should probably write more about my story on the web, but I must say that the everyday stuff of keeping the blog going is taking a lot of time. Were you able to check out my posts on adrenal fatigue? There is a link to Theresa Vernon on both posts, I believe. I have been working with her for about 9 months now and I think I am on the right track finally. She is quite reasonable, can work with you long distance and I find her to be quite knowledgeable. I’d be happy to correspond and help as much as I can. I tried a number of local natural practitioners but never really got anywhere. Now that we are really working on clearing out the metals I feel like progress is being made. Finally. I am still not out of the woods, but a number of issues have cleared up. And by the way, I share / shared a number of your conditions and my husband had horribly low ferritin. I am not a practitioner, but I gave him a good probiotic to start and that seemed to really help. He is working with Miss Vernon as well. Hope that helps.

  4. These look super yummy! I am always trying to incorporate more whole grains into my family’s diet and this looks like an easy and frugal way to do that. I would love if you would share this recipe on my link-up as well so my readers can benefit from such a healthy recipe! Thank you for sharing! (http://the-north-forty.com/2011/09/19/what-do-we-eat-link-up/)

  5. These look really good! I’m always on the lookout for baked goods made from freshly milled flour and I’ve bookmarked your page! I linked up to Learning the Frugal Life with a recipe for muffin mixes for the freezer – I use freshly milled hard white wheat and raw sugar. You can see the recipe here: http://www.simplifylivelove.com/2011/09/muffin-mixes-for-the-freezer.html

  6. Wow. I’m gluten free and dairy free, and I think my son is sensitive to eggs, so finding recipes for baked goods that comply to all those requirements is tough and wow, this fits the bill! Can you give an example of some of the flours you use for this? What mix of GF flours do you traditionally use? I can easily and cheaply make millet flour and brown rice flour; do you find this needs some heavier flours and then some starches like tapioca starch or potato starch? And does it work perfectly fine even without xanthan gum? Wow, I really want to try this one out!
    Thanks for linking up with the Hearth and Soul Blog Hop!

    • Hi there. I actually never use starches in my baking since I am trying to bake only w/ whole grains. The only time I have used the starches in the past year was when I was making cupcakes for an even when another boy would be eating the treats as well (you can see their photo in my post on Natural Blue Food Coloring.

      Anyway, I really do use whatever I have on hand, but I almost always include some sweet brown rice since it ads to the “stickiness” of the final product. I mainly use sweet brown, long brown, buckwheat and millet. If I have sorghum and teff around I will add them to the mix, but I usually don’t have them.

      And I almost never use gums. They probably aren’t the best for digestive systems. I am open to working with them again, but I haven’t done it. My stuff might not mimic bakery goods, but they sure are better for you and some of them turn out really well. I try to share only the ones that I think will please a wide variety of people. It’s hard doing everything whole grain, but I think in the long run we are all better for it. It is since the advent of starch-laden baking that our health started deteriorating as a nation. Of course, other things are involved too, but I think that it a huge part of it.

      Take care – ~Adrienne

    • I don’t use gums either, but often 1 T (or 2 T) of ground flaxseeds per cup of flour will substitute nicely for gums. I haven’t made these yet, but I’ll probably add them for the extra stickiness and shots of fiber/good fats.

  7. Dang. I’ve never seen sweet brown rice flour, or any sweet rice flour locally. Any other option? Sorghum isn’t available where I live, but I do happen to have teff at home. What holds it together if theres no egg, no gum, and no gluten?

    • Hmmm…I just grind my own sweet rice. I’d say just try whatever flours you have. They end up being more crumbly than gluten-filled baked goods, but they are still great. Let me know – I think the teff might be a good option and you could of course add some gum if you are used to using it. Let me know! And store them in a solid container rather than a bag or you’ll get a lot of crumbs!

      • Is sweet rice the same as short grain or round brown rice?

        • Sweet rice is different than short rice, though it is short. It is called glutinous rice, but has no gluten in it. It is the type of rice that they eat in China and Japan. You know – like sticky sushi rice. Hope that helps. They have it on Amazon – here is the link: Lundberg Sweet Brown Rice. It’s a lot cheaper through my co-op, but at least you can get it w/ free shipping. I am going to post about another health food resource soon. I see that they have Lundberg rice, but no sweet rice yet, but their prices are most likely going to beat Amazon. Let me know if you need more help.

  8. Do you think these could be frozen prior to baking and then pulled out of the freezer and baked as needed?

    For your reader who asked about sweet rice flour, you can buy (white) sweet rice flour in Asian Food stores, or I buy mine inexpensively using vitacost.

  9. These look great! I try to eat GF and DF as much as possible due to an intolerance. I will mark this recipe in my bookmarks to try.

  10. Yummy…I definitely will be trying this out! Thanks for the share!

  11. I made some GF buttermilk biscuits not long ago just to see how they would turn out…and they were GREAT! My aunt is GF and loved them. You could just barely tell they had a different consistency.

    Since I (re)learned to make homemade biscuits I’ve never bought a store biscuit since.

  12. Heather Brandt says:

    I must have done this recipe incorrectly g-f. When you say mix of g-f flours, do you mean straight flours, not an all-purpose wholegrain flour mix I mix up from scratch? It tasted like too much baking soda…inedible.

    • Hi Heather. I did mean straight flour. GF stands for gluten-free. Please tell me what you were thinking it meant. I will change the post accordingly. I am so sorry.

  13. Those biscuits look really good and pretty easy to make. Finding tried and true recipes that are fairly quick is always on my list. Thanks for sharing!

  14. Love the options! This is perfect for us b/c we love biscuits. Thanks for linking up to Foodie Friday! xo

  15. That looks yummy! How do you cut them into biscuits? Do you think the recipe needs to be changed if it’s not using gf flours?

  16. Wow! That is really easy! Nice.

    Our Friday Food Fight linky is up. Come on over and link up! :-)

    http://deniseisrundmt.com/2011/09/23/a-whole-latte-shaking-going-on-with-nescafe-dolce-gusto/

  17. These sound wonderful. Thanks so much for sharing.

  18. yum, i love biscuits! i wonder if these would be good with almond milk.

  19. These look so good. I love biscuits. I also love your blog. Great place to visit.

  20. OMG this recipe looks awesome, another must! found you from FF

  21. Thanks for coming to the party :) Can’t wait to try these!

  22. Thanks for sharing at Church Supper! Have a blessed week :)

  23. Drop biscuits are the only kind of biscuits that I bake. I can’t bear the thought of rolling out dough and cutting it into biscuits. I just don’t have the counter space. These look delicious! Thanks for sharing on Sweet Indulgences Sunday.

    • I feel the same way :-). I used to have time for such things. Now the simpler – the better. I will occasionally try something more involved, but the emphasis here is on “occasionally” :-).

      Take care!

  24. Yum, those look wonderful! Thanks for sharing the recipe, I can’t wait to try it.

  25. LOVE anything whole grain! These look great!

  26. Hi Adrienne,
    I sure would love to have one of these hot biscuits with some butter and jam, yum! Thank you so much for sharing with Full Plate Thursday and have a great week!
    Come Back Soon,
    Miz Helen

  27. These look like simple biscuits! I guess I shouldn’t be reading posts about food when I’m hungry, lol! Thank you for linking up at Healthy 2day Wednesdays! Sorry I have been out of the loop for a bit, we have moved houses! Hope you’ll join in this week!

  28. I don’t make drop biscuits often enough for my children. Your recipe sounds like they produce light, fluffy biscuits. I appreciate the GF and DF options. Thanks for sharing your recipe with the Hearth and Soul Hop.

    • Hi Alea!

      Just so you know, I wouldn’t say “light and fluffy”, but they are good. Most of my things aren’t “light and fluffy” because I only use whole grains, almost as a rule. For good health :-). Hope you like them anyway!

  29. Awesome… I think I will need to get one of my daughters making that for dinner this evening.

    Thanks for the recipe.

  30. I love recipes like this, with the different ways to accommodate dietary choices!

    Thanks for linking up with Momtrends this week!

    ~Shannon, Food Channel Editor, Momtrends.com

  31. Thank you for sharing this wonderful recipe with the Gallery of Favorites. It is great it has gluten and dairy free options too!

  32. I have to try these!!

    Thank you for your submission on Nourishing Treasure’s Whole Health Weekend Link-Up.

    Check back tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)

  33. Samantha D says:

    Sorry this has nothing to do with your current post but I have a question. I was checking out your recipe for rice milk on Money Saving Mom. If you wanted to make a chocolate version, what do you suggest for the flavor? Thank you! Love your blog.

    • I think just add chocolate or carob. We’ve done that and love it. Just try about 1-2 T for the whole batch and then you’ll be able to see what strength you like! Enjoy and thanks for your kind words!

  34. These are delicious! I flagged them last fall, and finally got around to playing with the recipe. I’ve made them several times in a past few days for myself, family, new neighbors and company. They’re a hit. It’s now my basic healthy biscuit/quickbread recipe.

  35. Amy LaRue says:

    Do you use a tablespoon or a teaspoon measurement for this when you drop them on the cookie sheet? Thanks!

    • Hi Amy. I just drop whatever size I’d like. I’d say it’s typically about 1/2 a muffin size. Gluten free foods typically hold together better in small sizes. Hope that helps!

  36. Your biscuits look utterly delicious!

    What is the difference between a biscuit & a scone? I see biscuits recipes on American blogs; is it typical American? I am a Belgian!

    I have never made biscuits before, scones & cookies, yes! I must try these! :)

    • Good question! I’ve looked it up and learned something:
      1. Scones are usually sweeter, though biscuits can be either sweet or savory.
      2. Scones are typically cut into triangles whereas biscuits are typically round.
      3. Biscuits are usually a side dish w/ breakfast or dinner whereas scones are usually served with tea.

      Welcome! My roots are in Ireland. Are you still in Belgium? Hope to see you around again and I hope to post a scone recipe sometime. I love them!

  37. Hi, I made these tonight and put pulled BBQ pork on them. They were good, but I think I need to play with the recipe a bit. Might have been the mix of flours I used…but I was thinking that some ground flax seed goop might add a bit more moisture and hold them together a bit better. What do you think?…Otherwise though they were a hit with my kids, and my non-GF hubby ate 3!

    • Sounds like a great idea!! I think it does depend on the flour but they are a little dry. Still, they do get eaten. Typically GF means – “doesn’t hold together well” unless there’s substantial flax, chia or gums (which I try not to use).

      • I know what you mean about “doesn’t hold together well”…my biggest gripe! I was also thinking maybe to make these more of a treat or breakfast item to hand mix in a bit of all fruit preserves before baking, not really mixing in, but leaving clumpy in the dough. Might try it tomorrow, I’ll keep you posted! Can this dough be made up the night before and left in the fridge till morning?

        • Absolutely it can. If you leave it out w/ just the grains and the liquids you’ll be soaking the grain which is supposed to be better for you. You should have a grain w/ phytase in it but that’s another topic :-). See my post on Soaking grains.

  38. I found your recipe when looking for a gf biscuit recipe since biscuits and gravy sounded good. I’ve never made biscuits before but thought this was simple, and it was! Super easy and so tasty! I made about half the recipe using 1/4c sweet rice flour, 1/2c of both white and brown rice flour, and then 1/4c of a gf flour mix I had on had. Added a dash of natural vanilla too and 1.5 TSP of sugar to make it sweeter since I’ve been having a sugar attack. LOL So good! This recipe is a keeper. Thank you so much!! My 1yr old loved it too with a little organic applesauce on it for a “jam” idea. :)

  39. We made these (with spelt and almond milk) twice in the last few days because they are so delicious. And easy! Thanks!

    And I have to say, until this recipe, I wasn’t aware I could make “buttermilk” by adding vinegar to almond milk. You’ve changed my life. Last weekend I was able to make my usual pancake recipe so well that my husband, who simply accepts the inferior results of dairy-free cooking, said, “Wow, these are amazing!” Woo hoo!

    You’re site in general has blessed me so much. You rock. :)

  40. I made these and they were so yummy with coconut butter and honey!

  41. I am new to GF and I want to make these but I am not sure of the measurements for each flour. What types of flour combo would be best for these? What and how much would you use of each flour? What would the measurements for the baking soda and powder be? Please forgive me if I ask to many questions I am very new to GF cooking. TYIA!!

    • Sorry not sure why I asked about the baking soda and powder measurements.

    • Hi Danita. I just throw together pretty much whatever I have on hand. That’s what I did tonight for sure b/c I only had 4 cups of flour ground! I really like to use 1/2 sweet brown rice and then fill in w/ whatever else – typically a blend of millet, brown rice (not sweet, but it doesn’t matter – just to round things out a bit), and maybe amaranth or buckwheat. This recipe is super forgiving.

  42. These look great! And thanks for noting that this could be used for GF and DF bakers! It is going on my to-try list. =-)

  43. Debby Burke says:

    Adrienne, I tried these but the taste was very heavy soda. I make my own baking powder from your recipe (thanks!) and I did have some tapioca starch in my flour mix. I plan to try this with just brown rice flour, sweet rice, and buckwheat as that is all i have right now. What do you think? I hate to lower the soda as that might change the texture too much. What do you think?

  44. Kristy Kelley says:

    In your gf flour blends, do you use anything other than flour like arrowroot powder or tapioca starch? What would the ratio of these to flour be? Thanks!

    • I tend not to b/c I am concerned about too much white starch, but I do occasionally for cupcakes and the sort. Typically I do about 1/2 sweet brown rice and then I mix whatever else I have on hand…trying to not use much amaranth or buckwheat==especially amaranth, as it can be pretty strong. Hope that helps.

  45. Hi there! I am just new to your site/facebook page and a bit new to gluten-free baking/eating., I am wondering what flour mix would work the best? I feel like I have no idea what blends to mix or how much of which flour?
    thanks
    Kaley

    • I tend to use all whole grains. 1/2 sweet rice and the rest a blend of whatever I have. Truthfully, adding some starch (tapioca, etc.) works best but I try to avoid those. I add in regular rice, buckwheat, some millet, some amaranth (just a little). Here’s my post on Gluten Free Baking Tips.

  46. Pat Sheek says:

    Hi. This drop biscuit recipe looks great. Do you still add lemon juice or vinegar if using almond milk? I’ve always wondered this since I can’t have regular milk and the sourness of buttermilk always adds to a biscuit recipe. Thanks. Pat

  47. If using almond or coconut milk are we supposed to turn those into “buttermilk-like alternative milk” by adding the lemon juice too? Or do we just use those in their original form?

    • Yes, you do need to add the acid from the lemon juice :).

      • Is there any way to make gluten free baked goods light and fluffy? Or would that require adding too much starch? I do so love light and fluffy biscuits… :) But I don’t want to be adding a whole bunch of starch to gluten free baked goods. (I’m pretty sure my gut has a lot more bad bacteria than good right now.)

        • The starch it typically what does it. Some of my baked goods are better than others but pretty much I have given up too many dreams of “light and fluffy” in order to be healthier.

  48. Jennifer says:

    I made these yesterday using almond flour and canned coconut milk. They were good, and tasted good with the strawberry jam I made them to go with, but they were flat! They looked like cookies. What did I do wrong?