Gluten-Free Cinnamon Raisin Drop Biscuits

These cinnamon raisin drop biscuits are such a lovely addition to a breakfast or brunch! They come together quickly and are easily made gluten-free using one-to-one gluten-free flour. 

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I am a huge fan of breakfast foods. Give me all the fried eggs, sausages and bacon, salty hash browns, buttery grits, and sweet breads. Oh my goodness. I’m getting hungry.

We have been doing a full breakfast every Sunday afternoon for lunch for a couple of months now. It’s honestly one of my favorite meals of the week because I tend to go “all out” since my husband and I do not eat breakfast during the week and it becomes a chance to have some of the tasty breakfast foods we love.

This past week, my husband finally agreed to take a break from his current obsession of biscuits and sausage gravy, giving me the chance to make something new.  I made these cinnamon raisin drop biscuits to go with our eggs and bacon. These may become my new obsession, and I am totally okay with that.

Gluten-Free Cinnamon Raisin Drop Biscuits

These biscuits come together really easily, but the one step you have to remember to do early is leave a stick and a half of butter on the counter to come to room temperature. The butter needs to be soft, but not melted, so that you can easily incorporate it into the dry mixture. 

TIP: During the holiday season when I’m doing more baking than usual, I always have at least a couple sticks of butter out on the counter ready to use for cookies, biscuits, etc.

Speaking of the dry mix, I make these biscuits gluten-free with a blend of old-fashioned oats and 1-1 gluten-free baking flour. (I’ve used both Bob’s Red Mill and King Arthur blends successfully). Even though we are not gluten-free at our home, it is nice to have some GF flour on hand, as well as GF recipes because there are frequent occasions when I am serving or giving food to those who need to avoid gluten.

The cinnamon raisin drop biscuits are a one-bowl recipe. The butter gets incorporated into the dry ingredients first with a fork, then with your hand to catch any big pieces that might have been missed.

This only takes a few minutes to do, and would be easy for kids to help with too. (Just make sure they wash their hands first!)

Once the butter is all broken up into pea-sized peas and well-mixed into the flour and oats, it’s time to add the raisins, then pour in the milk. You can use whole milk or whey (if you have some on hand from straining homemade yogurt). You just want to stir it enough so that the dough comes together, without overmixing (an easy way to end up with tough biscuits).

Because we are aiming at not-tough-biscuits, and we aren’t going to overmix or knead the dough at all, the dough can seem a little rough. I like to scoop a portion of dough with my wooden spoon, then just press the dough together slightly against the spoon to form a rough ball. All the little crags and nooks on the biscuits will make the perfect surface to collect the glaze after they bake and cool! 

Of course, you could leave the glaze off the biscuits if you wanted to avoid any sugar. But, the glaze is both pretty and tasty (because, sugar). If you want the white, thick, stand-out look of the drizzle, then your glaze needs to be pretty thick. When you mix the sugar and water, it will seem like there’s not enough water at first, but keep stirring. It will come together.

SHOP THIS POST :: 

• Bob’s Red Mill Gluten-Free 1-1 Flour
• silicon baking mat
• nesting measuring cups 
• stainless steel measuring spoons

MORE BREAKFAST RECIPES :: 

• Blueberry Orange Breakfast Cake (Gluten-Free & Dairy-Free)
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• From Scratch Breakfast Biscuits
• Raisin, Date, & Walnut Muffins
• Healthy Homemade Banana Bread
• Stone-Ground Grits in the Instant Pot
• Perfect Quick & Easy Skillet Frittata 
• Sourdough Discard Pancakes

Gluten-Free Cinnamon Raisin Drop Biscuits

★★★★★ 5 from 1 review

• Author: Lisa @ This Pilgrim Life
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 biscuits 1x
• Category: Breakfast
• Method: Baking

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Description

These cinnamon raisin drop biscuits are such a lovely addition to a breakfast or brunch! They come together quickly and are easily made gluten-free using one-to-one gluten-free flour. 

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Ingredients

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• 1 1/2 cup GF 1:1 flour (can also sub all-purpose flour)
• 1 cup old-fashioned oats
• 1 tbsp baking powder
• 1 1/2 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 12 tbsp unsalted butter, room temp
• 1 cup raisins
• 1/2 cup milk (or whey)

Glaze:

• 1/2 cup powdered sugar
• 1 tbsp water

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Instructions

1. Preheat the oven to 425 degrees. Line a baking sheet with a silicon mat or piece of parchment paper.
2. Stir together the dry ingredients (flour through the salt) in a medium sized mixing bowl. Cut the butter into 1/2″ cubes. Add the butter to the flour mixture, and mix the pieces in with a fork. Once most of the butter is incorporated, use one hand to finish working in the butter, until the pieces are all mostly broken up and no large chunks remain.
3. Stir in the raisins, then pour in the milk. Stir the dough just until no dry streaks remain. Use your spoon to portion out the biscuits. The biscuits will be “rough”, but you can press the dough together slightly against the spoon before transferring them to the baking sheet.
4. Bake the biscuits for 11-12 minutes, until the bottoms are golden and the biscuits are cooked through.
5. Transfer the biscuits to a cooling rack or serving plate to cool completely before adding the glaze.
6. To make the glaze, measure out the powdered sugar in a small bowl, and add the tablespoon of water. The glaze will be thick, but keep stirring. It will come together. You can add more water for a thinner glaze, but be careful adding the water– you need very little to thin it out.
7. Drizzle the glaze over the biscuits, serve, and enjoy!

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