Easy 4 Ingredient Gluten Free Drop Biscuits Recipe
So many different types of biscuits you can make, but the best one is this Easy 4 Ingredient Gluten Free Drop Biscuits recipe that reminds me of the ones my mom would make from the famous Bisquik baking mix.
This easy recipe for basic biscuits rivals the original recipe with wheat, since it is gluten free, low carb and keto!
They have become my go-to biscuit recipe anytime we have our weekend breakfast as it features basic ingredients I have on hand.
Homemade Biscuits can be cut out or dropped into large mounds of dough, with both featuring a fluffy texture, flaky layers, and buttery flavor.
Those little mounds of bread-like-crumbly-goodness are the best thing covered in sausage gravy.
Biscuits and gravy was another weekend favorite at our house growing up and it is still a breakfast our whole family has at least twice a month!
Since I have to make sure they are gluten free biscuits, this recipe is the perfect solution!
If it’s your first time making this simple recipe, check out my YouTube Channel video featured in the recipe card below.
Not only is it low carb and gluten free, but it doesn’t require a rolling pin, or floured surface, like a regular biscuit, since all of the simple ingredients are mixed up in one large bowl!
You won’t even need a biscuit cutter either since keeping this recipe simple is the best part!
The egg whites give the moisture so there is no need for any heavy cream, whole milk, coconut milk, fat free milk or non-dairy milk.
Out of the countless delicious recipes for gluten free, keto biscuits, including a gluten free biscuit mix, nothing has beat these fluffy biscuits!
If you have the low carb pantry staples of almond flour, baking powder and salt, you are ready to go! If not, you need to get some so you can make the best biscuits you have ever made!
Since I have this easy biscuit recipe to turn to anytime I need some, it takes the pressure off of making a weekend breakfast versus traditional biscuits.
With the short ingredient list, you will be enjoying a warm biscuit in no time!
Keep reading as I walk you through making these tender biscuits with my full detailed method, plus go over tips, substitutions and answer frequently asked questions.
What you will need to make this full fat 4 Ingredient Gluten Free Biscuit Recipe
- A cup of flour, COLD Blanched Almond Flour (place in fridge 20 min if not cold)
- Baking Powder
- Sea salt
- COLD unsalted butter
- Egg Whites from LARGE Eggs, or egg white carton equivalent
- Baking Sheet
- Parchment Paper or a Silpat Mat
- Pastry Blender
- Butter Knife
- Wire Rack
Let’s make these Easy 4 Ingredient Keto Biscuits
First you will need a large mixing bowl.
Measure in 1 cup + 2 Tbsp of COLD Almond Flour and 2 Tbsp COLD butter.
If your flour and butter are room temperature and not super cold, the dough will not set up right.
If they need to chill, cut the stick of butter into tablespoon amounts and measure the cups of flour, then put them in fridge for 20 min minimum to work.
Keep in mind that using a gluten free all-purpose flour is not recommended due to the fine nature of this type of flour.
The egg whites work best lifting the grains of almond flour versus a fine milled flour.
Add in 1/2 teaspoon salt and 1 teaspoon baking powder to complete your dry ingredients.
Begin cutting the butter into the flour mixture.
A pastry cutter works best here.
Your pastry blender will do a great job of cutting in the butter without melting it.
You want the little bits of cold butter to remain in the biscuit dough to produce the best results.
This keeps them light and fluffy that results in tender biscuits like we want!
You can save some time by cutting in the butter with a food processor.
This will be a little faster but may cause the butter to become too small.
Now you will need a small bowl to whisk up the egg whites from 3 LARGE Eggs.
Cut dough and stir the whisked egg whites into the dry flour mixture with a KNIFE until the soft dough forms.
A lot of times a biscuit dough would be mixed with a spoon, but not this recipe!
You will have the consistency of a very thick batter like cookie dough.
These are the only wet ingredients included in this recipe.
Do not overmix or you will cause the dough to not be as airy and produce tough biscuits.
Now that you have it all mixed up, make sure you scrape the sides of the bowl with a rubber spatula.
This helps to gather all of the biscuit dough so you can easily scoop it all out and not leave any batter behind.
You will need to get a large baking tray or baking dish covered with parchment paper or a Silpat like I am using here.
I use a cookie scoop to get uniform sized buttery biscuits.
You could also just use a large tablespoon to scoop onto your prepared baking sheet as well!
It is approximately 2 Tbsp of batter per biscuit if you don’t have a scoop.
Do not flatten the unbaked biscuits so you will have the flakiest delicious biscuits!
Now bake for 10-12 minutes in a 400F oven until golden brown.
Let them cool on the baking sheet for a few minutes before transferring them to a bowl lined with a cloth napkin or towel.
This keeps them warm and tender until you are ready to eat them!
A good biscuit holds up to gravy as well as being spread with my favorite jam, sugar free strawberry jam, or some sugar free honey butter.
Keep leftovers in the fridge in an airtight container up to 3 days or wrap each leftover biscuit with plastic wrap and freeze up to 2 months.
See the bottom of the post on how to reheat your biscuits in an air fryer or oven.
Tips, Substitutions, and FAQs
- Shredded sharp cheddar plus a pinch of garlic powder is a delicious addition to make these into the famous garlic cheddar biscuit side dish served at Red Lobster!
- Turn these into sweet biscuits when you add a 1/4 tsp of orange extract, a tablespoon of orange zest and a tablespoon of sugar free brown sugar! You can drizzle with a simple sugar free maple syrup to take them over the top!
- You can give this easy biscuits recipe a tangy flavor when you add 1 tsp of lemon juice to the batter. This will mimic the flavor of a sour milk biscuit recipe that uses regular milk!
- If you want to make these ahead for easy mornings, bake them up and then freeze the cooled biscuits. Flash freeze flat on a baking sheet, then once frozen for a few hours, transfer to a freezer bag. Reheat the frozen biscuits wrapped in a foil packet in a 400F oven or toaster oven for 8 minutes to prevent drying out. I do not recommend freezing the dough as it will not rise, and they will remain hard little blobs!
- They will fit into any type of diet such as a low-calorie diet or a low carb diet.
- If you want to make these into square biscuits, then check out Pampered Chef for a square molded pan. It is marketed for brownies but will work with this batter too! This would be a way to get square biscuits. I do not recommend using the recipe for 7 up biscuits with this particular recipe since it has you rolling them out. This easy homemade biscuit recipe is meant to be drop only, not rolled out.
- These turn into a moderately thick biscuit, but if you want them to have a 2-inch thickness just double the recipe and scoop out a 1/4 measuring cup amount of dough for each. You may need to bake for 12-15 minutes instead of the 8-10 minutes called for.
- Add another layer of flavor when you brush the fresh out of the oven biscuits with melted butter!
- Turn these into sour cream biscuits next time by substituting 1/4 cup of sour cream for one of the egg whites.
- You can save some time by cutting in the butter with a food processor. This will be a little faster but may cause the butter to become too small.
- Vegetable Oil will not work for a butter substitute. You must use an oil that is solid at room temperature like coconut oil or palm shortening.
Can I substitute the almond flour with another like coconut flour? You can try a gluten free flour, or gluten free ap flour, but consider that the texture will be quite different as the recipe and technique I use here is for the coarser grains of almond flour. I would not recommend using wheat flour or self-rising flour as it will turn out gummy if you do.
Could I turn these into sweet potato biscuits? Yes, you can substitute 1 egg white with 1/4 cup of sweet potato puree. I would not substitute any more than that or they may turn out mushy and not set.
I need more than one small batch of biscuits; Can I make a double batch recipe successfully? Yes, you can double the recipe easily without any changes to the time or ingredients.
Can I substitute the eggs in this recipe to make it a vegan biscuits recipe? Vegan recipes do not use eggs or butter. These are the two main ingredients in this recipe so it would change it completely. I do not know if it would work. Some of my readers have commented that they used all sour cream instead of the egg whites. You could substitute the egg whites with vegan sour cream and then use vegan butter for the regular butter called for. That would be my best guess on how you could turn this into a vegan biscuit recipe.
Could I turn these into sweet drop biscuits? Yes! I would recommend adding an alternative sweetener like erythritol or allulose to a little cinnamon, then sprinkling the sugar mixture over the biscuits before baking. You could also scoop the dough into a bowl of the sugar mixture and roll around to coat, then gently transfer to the baking sheet with a spoon.
Do you have leftover biscuits? Reheat them in the air fryer! Visit my post where I go into detail on how to reheat your Keto Biscuits in the air fryer and not have them dry out! The trick with reheating them is to not stack them but lay in a single layer so the heat surrounds each for a thoroughly hot biscuit.
If you have the low carb pantry staples of almond flour, baking powder and salt, you are ready to go! If not, you need to get some so you can make the best biscuits you have ever made!
Since I have this easy biscuit recipe to turn to anytime I need some, it takes the pressure off of making a weekend breakfast versus traditional biscuits. With the short ingredient list, you will be enjoying a warm biscuit in no time!
The nutritional information provided in the recipe card is considering that you have used a blanched almond flour, not almond meal.
Easy 4 Ingredient Gluten Free Drop Biscuits Recipe
Equipment
- baking sheet
- Silpat or parchment paper
- Butter knife
- Pastry Cutter
- large mixing bowl
Ingredients
- 1 cup + 2 Tbsp COLD Blanched Almond Flour place in fridge 20 min if not cold
- 2 Tbsp COLD unsalted butter
- 1/2 tsp salt
- 1 tsp. Baking Powder
- 3 Large Egg Whites from 3 LARGE Eggs or egg white carton equivalent
Instructions
- Preheat oven to 400F Prepare your baking sheet with parchment paper or a Silpat and set aside.
- First you will need to add 1 cup + 2 Tbsp COLD Almond Flour, 2 Tbsp COLD butter to a large bowl. If they are not cold, place in the freezer for 10 minutes.1 cup + 2 Tbsp COLD Blanched Almond Flour, 2 Tbsp COLD unsalted butter
- Add in 1/4 tsp salt and 1 tsp baking powder.1/2 tsp salt, 1 tsp. Baking Powder
- Begin cutting the butter into the dry ingredients. A pastry cutter works best here. It should have a medium crumb consistency. You want little pea size bits of butter.
- Now you will need egg whites from 3 LARGE Eggs. Its important they be large so your amounts are not off. Whisk whites well until frothy in a separate bowl. Cut and stir in egg whites to the dry mix with a KNIFE. It sounds strange, but it helps to keep them light textured.3 Large Egg Whites from 3 LARGE Eggs
- Now scoop the biscuit batter onto the baking sheet. I used a cookie scoop to place on my lined cookie sheet. It is approx. 2 Tbsp of batter per biscuit if you don’t have a scoop. Do not flatten them so you will have the most flaky delicious biscuits!
- Bake for 10-12 minutes in a 400F oven until golden brown.
- Let them cool on the baking sheet for a few minutes on a wire rack before transferring them to a bowl lined with a cloth napkin or towel. This keeps them warm and tender until you are ready to eat them!
- Keep leftovers in the fridge in an airtight container up to 3 days.
- If you have leftovers, they can be used in place of breadcrumbs in recipes.
Video
Notes
- If you want to make these ahead for easy mornings, bake them up and then freeze the cooled biscuits. Flash freeze flat on a baking sheet, then once frozen for a few hours, transfer to a freezer bag. Reheat the frozen biscuits wrapped in a foil packet in a 400F oven or toaster oven for 8 minutes to prevent drying out. I do not recommend freezing the dough as it will not rise and they will remain hard little blobs!
- If you want to make these into square biscuits, then check out Pampered Chef for a square molded pan. It is marketed for brownies but will work with this batter too!
- These turn into a moderately thick biscuit, but if you want them to have a 2-inch thickness just double the recipe and scoop out a 1/4 measuring cup amount of dough for each. You may need to bake for 12-15 minutes instead of the 8-10 minutes called for.
- Try adding in some shredded sharp cheddar plus a pinch of garlic powder to make these into the famous garlic cheddar biscuit side dish served at Red Lobster!
- Turn these into sweet biscuits when you add a 1/4 tsp of orange extract and a tablespoon of orange zest! You can drizzle with a simple sugar free vanilla glaze to take them over the top!
- You can give these easy biscuits recipe a tangy flavor when you add 1 tsp of lemon juice to the batter. This will mimic the flavor of a sour milk biscuit recipe!
Nutrition
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This post was updated with current information on November 1, 2024.