Drop Biscuits

Drop Biscuits

on Dec 27 2025
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    Warm, flaky biscuits should be the easiest thing in the world, and these are. Pamela's gluten-free drop biscuits come together in one bowl with our Biscuit & Scone Mix, no rolling or cutting required. You just cut in cold butter, stir in the milk, and scoop them onto a pan. They bake up golden and tender in about half an hour, perfect for biscuits and gravy, a bowl of soup or chili, or split and buttered at breakfast. Sweeten them with honey or turn them savory with herbs and cheese. So good, no one will guess they are gluten-free, the way Pamela's has done it since 1988.

    Prep Time 10 minutes
    Cook Time 24 minutes
    Total Time 34 minutes
    Serving Size 8 large or 12 medium biscuits

    Ingredients

    • 1 bag Pamela's Biscuit & Scone Mix
    • 8 tablespoons butter, or butter alternative, cut into ½-inch cubes and well chilled
    • 1¼ cups milk (dairy, soy, rice, or almond)
    Shop Gluten-Free Biscuit and Scone Mix, 13 oz.

    Directions

    1. Place a rack in the top third of the oven and preheat to 400°F.
    2. Using a stand mixer with the paddle attachment or a pastry blender, cut the chilled butter into the dry mix until pea-size crumbs form. Add the milk and stir until just incorporated. Do not overmix.
    3. Scoop large dollops onto a greased or parchment-lined cookie sheet. Bake in the top third of the oven for 20 to 24 minutes, until just starting to brown.
    4. For the flakiest biscuits, keep the butter cold and stir just until the milk is incorporated. Overmixing makes them tough.
    5. To keep it gluten-free: Pamela's Biscuit & Scone Mix is GFCO-certified gluten-free, so these are light, flaky biscuits with no gluten. This recipe is also easy to make dairy-free and vegan with a butter alternative and non-dairy milk.
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    Recipe Tips & Notes

    Variations

    • Honey biscuits: for a sweeter biscuit, stir 1 to 2 tablespoons honey into the milk before adding it to the dry mix.
    • Herb biscuits: add 1 to 2 teaspoons dried herbs, or 1 to 2 tablespoons fresh, to the dry mix before mixing. Try rosemary, oregano, Herbes de Provence, or tarragon.
    • Cheese biscuits: add 1 cup grated sharp cheddar, or half cheddar and half Parmesan, with the milk. Wonderful with ham, soup, or as an appetizer base.

    Make ahead & storage

    • Best warm from the oven. Store airtight at room temperature for 1 to 2 days.
    • Freeze cooled biscuits up to 1 month, then reheat in a warm oven.

    Gluten-Free Biscuit and Scone Mix, 13 oz.

    Featured Product

    $10.49

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    Pack Size

    Enjoy biscuits and scones anytime you want them! With two simple ingredients added to this mix, you can make delicious sweet or savory biscuits, and tender scones for breakfast, lunch or dinner. Serve them with everything from butter and honey, to gravy. No eggs needed!

    Brown Rice Flour, Tapioca Starch, Potato Starch, Sorghum Flour, White Rice Flour, Sweet Rice Flour, Baking Powder (Sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Evaporated Cane Sugar, Sea Salt, Guar Gum, Baking Soda.

    Pamela's Products are manufactured in a Gluten-Free Certified Facility and peanut-free facility. Our products are produced on equipment that processes Tree Nuts, Coconut, Eggs, Soy, and Milk.

    We've Got Answers

    This recipe uses Pamela's Biscuit & Scone Mix. If you would rather make biscuits from the Baking & Pancake Mix, see our Baking & Pancake Mix biscuits recipe.

    Keep the butter cold, cut it into pea-size crumbs, and stir just until the milk is incorporated. Overmixing is what makes biscuits tough.

    Yes. Use a butter alternative and a non-dairy milk such as soy, rice, or almond.

    Can I make savory biscuits?

    Yes. They are made with Pamela's Biscuit & Scone Mix, which is GFCO-certified gluten-free.

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