Gluten-Free Ancient Grains Drop Biscuits: A hearty spin on a classic

When it comes to biscuits, we have quite the selection. From flavored biscuits, to self-rising biscuits, to drop biscuits, and pretty much everything in between. If you’re looking for a biscuit recipe, we’ve got you covered.

And that includes in the gluten-free department.

We’ve shared a few gluten-free biscuit recipes on the blog before, but today we’re excited to show you how to make our newest addition to the biscuit family: Gluten-Free Ancient Grains Drop Biscuits.

These hearty biscuits are made with a blend of our gluten-free flour, yellow cornmeal, and our ancient grains flour blend, to give them a soft texture, a subtle nutty flavor, and just a hint of sweetness from maple syrup.

Gluten-Free Ancient Grains Biscuits are perfect with a pot of chili or alongside a fresh salad. Click To Tweet

They’re a delicious treat no matter your occasion. Now, let’s see how to make them.

Gluten-Free Ancient Grains Drop Biscuits

We’ll start by preheating the oven to 425ºF, then lightly greasing a baking sheet (or lining it with parchment paper) and setting it aside while we prep the biscuit dough.

How to make Gluten-Free Ancient Grains Drop Biscuits via @kingarthurflour

In a large bowl, whisk together:

3/4 cup Ancient Grains Flour Blend
3/4 cup yellow cornmeal*
3/4 cup King Arthur Gluten-Free Flour
1 teaspoon xanthan gum
1 tablespoon baking powder
1/2 teaspoon salt

*Not all cornmeal is gluten-free. These biscuits taste great with either style of cornmeal, but if you keep a gluten-free diet, you may want to double-check which brand you’re using.

Use a fork, pastry blender, or electric mixer to work in 8 tablespoons (1/2 cup) of butter, mixing until everything is crumbly with some pea-sized pieces of butter remaining.

How to make Gluten-Free Ancient Grains Drop Biscuits via @kingarthurflour

In a separate bowl (or measuring cup), whisk together:

3/4 cup buttermilk
1/4 cup pure maple syrup or honey
1 large egg

Stir into the dry ingredients until just combined.


How to make Gluten-Free Ancient Grains Drop Biscuits via @kingarthurflour

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

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

How to make Gluten-Free Ancient Grains Drop Biscuits via @kingarthurflour

As we mentioned, we adore serving these biscuits with a comforting soup or stew. Here are some of our favorites if you’re in need of some inspiration:

Gluten-Free Ancient Grains Drop Biscuits via @kingarthurflour

Gluten-Free Ancient Grains Drop Biscuits via @kingarthurflour

Read, bake, and review (please) our recipe for Gluten-Free Ancient Grains Drop Biscuits.

Print just the recipe.

Alyssa Rimmer

Alyssa grew up in Vermont, attended the University of Vermont and now lives in New York City, where she bakes and writes recipes for her blog Simply Quinoa. She's been living gluten-free for over four years. Alyssa also authors her own food blog and enjoys ...


  1. Victoria

    I am not gluten free. Can these be made with regular flour in same proportions. Would all other ingredients remain the same?

    1. MaryJane Robbins

      Hi Victoria,
      While anyone, gluten-free or not, can make the recipe as written and still enjoy some great biscuits, if you’d like to use wheat-based flour instead we’d suggest you choose another of our great biscuit recipes online. We have everything from quick biscuits made with self-rising flour to layered biscuits made with all-purpose flour, so there’s something for everyone. ~ MJ

    1. The Baker's Hotline

      For many of our recipes, we have included a nutritional breakdown, which you can view by clicking on the “Nutrition Information” link at the bottom of the “At a Glance” box on a recipe page. For those recipes for which we have not yet calculated this info, like this one, we suggest using one of several websites that offer free nutritional analysis of recipes. We especially like Spark People and Very Well. Mollie@KAF

    1. The Baker's Hotline

      Jane, you can use 3/4 cup of your favorite unsweetened non-dairy milk in this recipe. If you want the slight tang of buttermilk to come through in your biscuits, add 2 teaspoons of lemon juice to the liquid. It won’t curdle the mixture like normal milk will, but the final taste of your biscuits will be delicious! Kye@KAF

  2. Brenda W.

    These look like they are very flavorful! Being a vegan, I would like to veganize this recipe. The butter and the buttermilk have easy vegan replacement options; however, the egg takes a little more thought.

    What is the purpose of the egg in this recipe… Flavor, moisture, leavening, other?

    Vegan replacements for egg in baking include puréed tofu, flaxseed/water slurry, fruit purée (pumpkin would work very well I think in this). If leavening is part of the purpose of the egg, the puréed tofu would be the best option. Otherwise I would think either of the other two options would work perfectly well.

    Thanks for another great recipe.


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