- Ashley Porter
Buttery Drop Biscuits with Honey Butter - Gluten-Free, Vegan (Top 8 Allergy-Free)
Biscuits are one of those simple foods that pack in so much flavor and become everyone's favorite. So many families have their "family biscuit recipe" and no one can mess with it. I remember my mom making drop biscuits frequently for us. From what I remember, we had them most often with dinner, alongside soup, and they were so good. They were so buttery and had those perfect golden brown tips. Naturally, I would always carefully examine each biscuit on the pan to be sure I was choosing the biggest one.
I'm a bit of a biscuit purest - I've never been a big "toppings" person, so I usually just put butter on my already-butter-filled biscuit. Now I love to use them as vehicles for everything too. My favorite is probably a classic breakfast sandwich with eggs and sausage. Ring any fast-food bells? We rarely ate fast food as kids, but one tradition in our family was stopping by for a super early breakfast at McDonald's on our way to the airport for our family vacations. We always left so early that it was still dark outside, but I remember my dad going into McDonald's and bringing out a bag filled with sausage biscuit sandwiches and all five of us eating them on the trunk of the car before driving to the airport. I'm sure my parents never intentionally started that tradition, but my sister and I were just talking about how we both remember that routine, so it clearly stuck.
Quick fast food stops aren't really an option for a multiple-food allergy family, but I can certainly make something that tastes as close as possible to the classics. These biscuits took a little while to perfect. I'm very picky about the taste of gluten-free flour - I just don't like it. It has a very distinct flavor to me that I try desperately to cover up in all my recipes. Because biscuits have such minimal ingredients and a simple flavor profile, this one stumped me for bit. But, I figured it out. And they are so delicious.
These drop biscuits are buttery and crisp on the outside and so soft in the middle, with just a hint of sweetness - perfect to use for a breakfast sandwich, or with a little butter and jam too. The boys have even had mini turkey sandwiches on them and loved them!
It's possible that the best part of the recipe is actually the honey butter that can be drizzled on top when they are fresh out of the oven and warm, or spread on the inside of the biscuit later, too. It's only two ingredients, but it's the perfect accompaniment to the biscuit, with just enough sweetness from the honey. You will love it - don't skip it!
Our family can easily eat our way through a batch of these in one day, so I suggest making a double batch and throw any extras in the freezer. Just hold off on adding the honey butter drizzle until you warm them again, right before eating.
What's your favorite way to enjoy a biscuit? Feel free to drop a comment below to share and don't forget to click on the subscribe button at the top of the page so you don't miss new recipes as soon as they are posted!
Prep Time: 10 minutes Cook Time: 15-17 minutes Yields: 7 biscuits
2 cups gluten-free flour (I use King Arthur)
¾ cup dairy-free butter
½ cup plant milk + 2 Tbsp lemon juice
1 Tbsp baking powder
2 Tbsp sugar
½ tsp salt
¼ cup honey
¼ cup dairy-free butter, softened
Preheat oven to 450 degrees. Line large baking sheet with parchment paper.
1. Combine plant milk of choice with lemon juice and set aside for 5-10 minutes.
2. Mix gluten-free flour, baking powder, salt, and ¾ cup dairy-free butter with a stand mixer or cut the butter in with a pastry cutter or fork until butter is broken down to the size of peas.
3. Add milk with lemon juice and sugar and mix until just combined.
4. Drop ⅓ cup of biscuit dough onto prepared baking sheet and bake for 15-17 minutes until tops are just barely golden and biscuit is cooked through.
5. While the biscuits bake, make the honey butter by combining the dairy-free butter and honey. Warm slightly if drizzling over the top of biscuits in microwave for 15-20 seconds or over the stovetop, if preferred.
6. Let biscuits cool for 2-3 minutes and spoon honey butter over the top. Enjoy!
1. I use an ice cream scoop to drop the dough onto the pan to ensure the biscuits are the same size and cook evenly.
2. Adding the lemon juice to the milk creates a dairy-free buttermilk and helps with the fluffiness of the biscuits. If you can tolerate milk, a full-fat milk or buttermilk will work here instead.
3. These will keep without the honey butter topping in a sealed storage container on the counter for 2 days or in a freezer-safe container for up to 3 months.