Gluten-Free Garlic-Parmesan Drop Biscuits
Updated Nov 19, 2025, Published Oct 18, 2021
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Quick, Savory, and Perfectly Fluffy
If you’re craving a warm, savory biscuit without the hassle of rolling or cutting dough, these Gluten-Free Garlic-Parmesan Drop Biscuits are exactly what you need. They’re soft on the inside, lightly crisp on the edges, and packed with rich garlic and Parmesan flavor. Even better, they come together quickly, relying on simple pantry staples and minimal prep. Because the oven does most of the work, you get delicious, bakery-style biscuits with hardly any effort.
Table of Contents
Why You’ll Love These Drop Biscuits
These biscuits are not only easy to make, but they also offer the perfect balance of flavor and texture. The combination of Parmesan, butter, garlic, and fresh parsley creates a comforting, savory bite that pairs well with almost any meal. Additionally, the drop-style method eliminates the need for shaping the dough, making this recipe ideal for both beginners and busy home cooks.
Another major perk is the use of cassava flour and arrowroot starch, which mimic the tenderness of traditional biscuits while keeping the recipe entirely gluten-free. As a result, you get biscuits that are both light and satisfying—without compromising on texture.
What You’ll Need
You’ll need just a few simple ingredients to make these flavorful drop biscuits:
- Full-fat coconut milk
- Apple cider vinegar
- Eggs
- Cassava flour
- Arrowroot starch
- Baking powder
- Baking soda
- Kosher or fine sea salt
- Fresh garlic
- Fresh parsley
- Crushed red pepper flakes
- Butter, ghee, or coconut oil
- Grated Parmesan cheese or dairy-free alternative
Tips for Success
Use the Right Cassava Flour
Because brands can vary in texture, it’s best to choose Otto’s Cassava Flour for consistent results. This ensures the dough behaves as expected and yields the light, fluffy consistency you want.
Keep the Butter Cold
Cold butter helps create tender, airy biscuits. Cutting it into the flour until the mixture resembles coarse crumbs ensures the ideal texture.
Don’t Overmix
Mix the dough only until it comes together. Overmixing can cause the biscuits to become dense instead of soft.
Serve Immediately
These biscuits are at their best fresh from the oven, when the tops are lightly golden and the centers are warm and tender.
Serving Suggestions
These garlic-Parmesan biscuits make a versatile addition to any menu. They pair wonderfully with:
- Cozy soups and stews like this Carrot Ginger Turmeric Soup
- Pasta dishes such as Creamy Mushroom Pasta
- Holiday meals like this Sweet and Spicy Pomegranate Glazed Ham
- Breakfast recipes like Sausage, Potato and Egg Breakfast Casserole
- Simple weeknight chicken or veggie dinners
Additionally, you can brush the tops with melted butter and a sprinkle of parsley for an extra pop of flavor.
Storage & Reheating
While these biscuits taste best immediately, they can easily be stored and reheated:
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Freeze baked biscuits for up to 2 months.
- Reheat: Warm in a 300°F oven for 5–7 minutes or microwave briefly to soften.
Frequently Asked Questions
Can I make these dairy-free?
Yes. Simply replace the butter with coconut oil or ghee, and use a dairy-free Parmesan alternative. The biscuits will still bake up flavorful and tender.
Can I substitute a different flour for cassava flour?
No. Cassava flour behaves differently from other gluten-free flours, so replacing it with a blend or almond flour will significantly change the texture. For the best results, stick with cassava flour—preferably Otto’s.
Can I leave out the Parmesan?
Absolutely. The biscuits will still be delicious without cheese, though the Parmesan adds extra richness and a savory depth of flavor.
Can I make the dough ahead of time?
It’s best to bake the dough immediately to maintain the lift from the leavening agents. However, you can mix the dry ingredients ahead and add the wet ingredients just before baking.
Are these biscuits spicy?
Only slightly. The crushed red pepper adds a gentle warmth, but you can omit it if you prefer a milder biscuit.
Garlic-Parmesan Drop Biscuits
Ingredients
- ½ cup (120 mL) full-fat coconut milk
- 1 teaspoon (5 mL) apple cider vinegar
- 2 large eggs
- ¾ cup (105 g) cassava flour*
- ½ cup (64 g) arrowroot starch
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (3 g) kosher or fine sea salt
- 2 teaspoons (10 g) minced garlic
- 1½ teaspoons (1.9 g) fresh parsley, finely chopped
- ⅛ teaspoon (0.25 g) crushed red pepper flakes
- 4 tablespoons (56.5 g) butter, ghee or coconut oil, chilled
- ½ cup (50 g) grated Parmesan cheese or dairy-free cheese alternative, optional
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper; set aside.
- In a small bowl, stir together coconut milk and apple cider vinegar. Whisk in eggs until well combined, then set aside.
- In a medium bowl, whisk together cassava flour, arrowroot starch, baking powder, baking soda, salt, garlic, parsley, and red pepper flakes. With a pastry blender or a fork, cut butter into dry ingredients until mixture resembles a coarse meal.
- Stir in coconut milk mixture just until barely combined. Add Parmesan and stir to combine.
- Drop dough by the spoonful or with an ice cream scoop onto the prepared baking sheet. Bake 8-12 minutes or until tops of biscuits are lightly browned. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
