Gluten-Free Ancient Grains Drop Biscuits

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gluten free, whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 24 biscuits

Recipe photo

Corn and maple syrup complement the flavor of ancient grains beautifully. These biscuits are a delicious, slightly sweet treat for the whole family.

Gluten-Free Ancient Grains Drop Biscuits

star rating (20) rate this recipe »
gluten free, whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 24 biscuits
Published: 02/24/2010

Ingredients

Tips from our bakers

  • For a more traditional-looking biscuit, flatten the tops slightly with wet fingers before baking.

Directions

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1) Preheat the oven to 425°F. Lightly grease a baking sheet, or line with parchment paper.

2) Whisk together the dry ingredients, then use a fork, pastry blender, or electric mixer to work in the butter, mixing until everything is crumbly with some pea-sized pieces of butter remaining.

3) Whisk together the wet ingredients and stir into dry ingredients until just combined. The dough will be very wet.

4) Drop golf-ball sized portions onto the prepared baking sheet about 2" apart. A tablespoon cookie scoop, generously filled, is helpful for this.

5) Bake the biscuits for 12 to 14 minutes, until they're light golden brown. Remove them from the oven, and serve warm.

Yield: about 24 biscuits.

*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).

Reviews

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  • star rating 01/03/2015
  • Krista from Alberta
  • Excellent taste & texture! Will make again and again! So easy and you would never know they're gluten-free!
  • star rating 11/14/2014
  • Tom from Queesnbury, New York
  • I reduce the butter to 1/4 cup; and use powdered buttermilk blend and water instead of real buttermilk. I scoop the mix into 8 greased biscuit rings on parchment paper on a baking sheet. I let the biscuits cool, then freeze them individually. For use, I microwave slightly, slice in half horizontally, add a fried egg, slice of cheese, and Canadian bacon for a delicious breakfast or lunch sandwich. Biscuits and sandwich outstanding!! Best gluten-free biscuits by far!! For strawberry shortcake biscuits, I add 3 Tbls of sugar and 1/2 tsp of vanilla to the mix; and bake in the biscuit rings. Terrific!!
  • star rating 02/14/2014
  • Erin from Colo. Sp., CO
  • These are definitely sweet biscuits. Good flavor but mine were gritty.
  • star rating 11/03/2013
  • S from Leblanc
  • I didn't like the smell of the ancient grains flour or the biscuits as they were baking so wasn't sure I'd like the finished product but they are really good for gluten free. I substituted milk for buttermilk only because I didn't have buttermilk and I didn't have enough maple syrup so used probably less than 1/8 cup maple syrup. I'm so surprised!
  • star rating 08/17/2013
  • Plantlover from KAF Community
  • Great texture and flavor. Substituted for dairy: almond milk in place of buttermilk and margarine in place of butter.
  • star rating 10/16/2012
  • val01 from KAF Community
  • This is a wonderful tasting biscuit. You would never know it is gluten free. I purchased the brown rice flour potato flour and tapioca starch to make the gluten free blend of flour for this recipe. It would be more convenient to be able to buy a larger bag of brown rice flour. I am anxious to do more gluten free baking with your other recipes. Thanks for such a wonderful web site.
  • star rating 09/25/2012
  • bobmar37 from KAF Community
  • I liked these but thought they were too crumbly when warm. When cooled they were much easier to handle. I used a food processor to cut in the butter. I haven't tried these as shortcake but plan to. They have a nice combination of flavors. I used the grade B maple syrup from the KA store.
  • star rating 01/19/2012
  • missinva from KAF Community
  • Yum! These slightly sweet, grainy biscuits were delicious with a bowl of rich, spicy chili. They came together in a snap when I used a food processor to cut the cold butter into the flours. I misread the size cookie scoop recommended in the recipe (heaping 1 T) and used my muffin scoop instead, yielding 12 larger biscuits. They took a few extra minutes to bake, but came out nicely! These biscuits would also make a good cobbler topping or shortcake. I will make them again.
  • star rating 11/10/2011
  • rruisinger1@comcast.net from KAF Community
  • These were quick and easy and delicious. I followed the recipe exactly and used the KA AP gluten free flour blend. We have only one in the family that is on a gf diet, but everyone enjoyed them. I did use a food processor to cut in the butter. The flavor and texture were both great. I am sure that we will be making these frequently. Thank you for the recipe!
  • star rating 09/15/2011
  • MelWeil from KAF Community
  • These are delicious biscuits and made wonderful biscuits and gravy. Yum!
1 2  All  
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