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!

We’ve been on a gluten-free diet for awhile now, due to Asperger’s, thyroid issues, and digestion issues, and I’ve been baking dairy free for a long time due to my son’s life-threatening food allergies.

And since I am super busy, I am in need of easy recipes, so this gluten free and dairy free easy biscuit recipe has come in very handy over the years.

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.

These comments do not necessarily reflect the opinions of Whole New Mom.


    Speak Your Mind


  1. 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.

  2. 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. =-)

  3. 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?

  4. 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.

  5. 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?

    • 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.

  6. 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

  7. 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.

  8. 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?

  9. I was looking around for a gf biscuit recipe to try to go with the home made turkey soup I had on the stove…and since I’m allergic to everything…..I gave this recipe a try. I did have to use almond milk because that’s all I had on hand but I did sour it with the lemon juice and they came out great. Even my picky kid likes them!
    Thanks and great blog!

  10. I used half buckwheat flour and half GF flour and added some pumpkin pie spice. Then I rolled them into balls and flattened them into “cookies”. Wonderful with a cup of tea or coffee, like biscotti! Thanks so much for the recipe!

Simple Share Buttons