Drop biscuits are a breeze to make because the dough is simply scooped and dropped onto a baking sheet—no rolling or cutting required. Thanks to a combination of all-purpose flour and rice flour—the latter does not contain gluten that can toughen—our biscuits have a superbly light, tender crumb to contrast the crisp exteriors. We especially like them made with brown rice flour, as it lends a subtly nutty flavor, but white rice flour works equally well. Bob’s Red Mill and Arrowhead Mills are two brands widely available in supermarkets. Keeping the ingredients cold also helps produce tender biscuits and prevents the dough from becoming unmanageably sticky.