Gluten-Free Ancient Grains Drop Biscuits

  • Yield: 2 dozen


3/4cup Ancient Grains Flour Blend
3/4cup yellow cornmeal
3/4cup King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
1teaspoon xanthan gum
1tablespoon baking powder
1/2teaspoon salt
1/2cup butter
3/4cup buttermilk
1/4cup maple syrup, real maple syrup preferred for best flavor
1large egg


  1. Preheat the oven to 425F. 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 inches 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.

*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 (32 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).