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    Home ▸ Vegan Sides

    Vegan Gluten-Free Drop Biscuits

    Last modified: October 11, 2021. Originally posted: October 11, 2021 By Sophia DeSantis

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    Jump to Recipe Print Recipe
    Baked drop biscuits on a piece of parchment paper on a baking sheet
    Collage of a biscuit cut in half and topped with butter and a pile of them in a tin with overlay text

    These gluten-free drop biscuits are so quick and easy to make. They use simple whole food ingredients and are even vegan!

    Metal bowl with parchment paper and golden biscuits piled inside
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    I love when I figure out a quick and easy way to make gluten-free alternatives to food I love and have a hard time finding! These biscuits are super easy because they are a spoon and bake variety so you don't need to bother with all the rolling.

    Drop biscuits use more liquid than other types of biscuits, so they can't be rolled or shaped. This not only saves a tin of time and effort, but the resulting biscuit is perfectly moist! Slather on your favorite toppings, or dunk in soup for a filling meal!

    Ingredients

    Just a handful of ingredients is all you need to make these easy gluten-free drop biscuits. Here's what to gather:

    • Oat flour
    • Almond flour
    • Potato starch
    • Ground mustard
    • Lite coconut milk 
    • Apple cider vinegar
    • Baking powder
    Bowls filled with ingredients needed to make biscuits sitting on a yellow checkered towel

    How to Make Gluten Free Drop Biscuits

    Drop biscuits are almost too easy to make since there is no rolling and cutting. Here's what to do:

    1. Whisk together the dry ingredients.Glass bowl with flours inside sitting on a yellow and white checkered towel
    2. Stir in the wet.Glass bowl with a thick cream colored batter inside sitting on a checkered towel
    3. Drop spoonfuls onto a parchment lined cookie sheet.Parchment on a baking sheet topped with raw mounds of biscuit batter
    4. Bake.Baked drop biscuits on a piece of parchment paper on a baking sheet
    5. Serve!White plate with a biscuit cut in half and topped with batter in front of a tin of them

    Mix in suggestions

    Add some extra flavor to your drop biscuits! Simply fold in the add ins after the dough is mixed. Here are some of our favorite options:

    • Shredded cheese
    • Chives
    • Rosemary
    • Green onion
    • Coconut Bacon
    • Chopped nuts
    • Dried fruit

    Serving suggestions

    Dress these biscuits up with your favorite toppings such as:

    • Vegan butter
    • Coconut butter
    • Fruit spreads
    • Chia seed jam
    • Maple Syrup

    Once your perfect biscuits come out of the oven, pair with these recipes for a fabulous meal:

    • Vegan Sausage Kale and White Bean Soup
    • Easy Greek Lentil Soup
    • Vegan Chicken Noodle Soup
    • Creamy Tomato Soup
    • Lemon Kale Salad
    • Vegan Caesar Salad

    Tips and tricks

    To have the most success making these drop biscuits, keep these suggestions in mind:

    • Accurately measuring the flours is key. Use a scale, or measure the flours by scooping the measuring tool into the flour and then scraping the extra off with a knife.
    • Fine grain almond flour is the best grind to use.
    • Coconut milk gives the most rich and moist result, but you can use cashew or almond milk instead.
    • Make sure to not over mix the dough, stir until everything is just combined.
    • Once the dough is mixed, let it sit for a few minuted before scooping. l like to use that time to start cleaning up!
    • The amount of time to bake will vary depending on your oven, note they will continue to cook as they cool. Broil at the end for 2-3 minutes if you want browned tops.

    Storage tips

    • Keep biscuits in an airtight container at room temperature for 2-3 days.
    • If you'd like to store them longer, let them cool then seal in an airtight container and freeze for up to 3 months.
    • You can also freeze the dough. Simply portion it out on a baking sheet and pre-freeze for 4 hours. Once frozen, transfer to an airtight container and freeze.
    • To bake frozen biscuits, add about 5 minutes to the baking time.

    Common Questions

    Can Vegans eat biscuits?

    When they biscuits are made from all plant based ingredients (like these) they can. Most standard biscuits will contain milk and butter though, so make sure to ask or read the label to check.

    Can you freeze vegan biscuits?

    You sure can! Freeze them once they've cooled in an airtight container, or even freeze individual portions of the unbaked dough.

    How do you make biscuits vegan?

    Avoid using and milk or butter. Instead, substitute for a plant based milk like coconut. This recipe uses the perfect blend of flours, coconut milk, and apple cider vinegar to make gluten-free vegan biscuits.

    More Vegan Recipes

    Fresh baked treats, both sweet and savory, are more than a wonderful addition to meals, they make great snacks! Try out these easy gluten-free and plant based baked goods:

    • Gluten-Free Cornbread Muffins
    • Banana Oat Blender Muffins
    • Healthy Apple Muffins
    • Blueberry French Toast Muffins
    • Healthy Breakfast Cookies
    • Pumpkin Chocolate Chips Cookies
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    Metal bowl with parchment paper and golden biscuits piled inside

    Vegan Gluten-Free Drop Biscuits

    Sophia DeSantis
    These gluten-free drop biscuits are so quick and easy to make. They use simple whole food ingredients and are even vegan!
    5 from 1 vote
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine American
    Servings 8
    Calories 175 kcal

    Ingredients
     
     

    • 1 cup oat flour , gluten-free if needed
    • 1 cup fine grain almond flour
    • ¼ cup potato starch
    • 1 tablespoon baking powder
    • ¾ - 1 teaspoon sea salt , if you like them rich and buttery tasting use 1
    • 1 teaspoon ground mustard
    • ¾ cup lite coconut milk (from the can), see note
    • 4 teaspoons apple cider vinegar
    • Butter , to top (optional)
    • Dairy free shredded cheese , to top or mix in (optional)

    Instructions
     

    • Preheat oven to 350 F (175 C).
    • Put oat flour, almond flour, potato starch, baking powder, sea salt and ground mustard into a medium mixing bowl. Whisk until combined and there are no clumps.
    • Make a little well in the middle of the mixed dry ingredients. And pour in milk and vinegar.
    • Slowly combine with a spoon or spatula, mix until just combined but don’t over mix. Fold in cheese if using.
    • Allow to sit for a few minutes, use this time to put away the ingredients, put used items in the sink and wipe off the counters.
    • Drop spoonfuls onto a parchment lined cookie sheet, you should get 8 biscuits.
    • Bake for 28-30 minutes, ovens vary but you want them crisp on the outside. You can broil for 2-3 minutes to get the browned tops if you want them. They will cook more as they cool.
    • Serve with butter if desired!

    Notes

    • I measured the flours by scooping the measuring tool into the flour and then scraping the extra off with a knife. Make sure to measure the grams or use this method for more accurate results.
    • Be aware of the almond flour you use because some produce less fluffy results than others, I use fine grain.
    • You can use cashew or almond milk but the end result won’t be as rich and moist.
    • If mixing in cheese, use as much or as little as you prefer. I used about ¼ cup.

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 175kcalCarbohydrates: 18gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 204mgPotassium: 261mgFiber: 3gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 107mgIron: 1mg

    Nutrition and metric information should be considered an estimate.

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    1. Sarah

      October 18, 2021 at 6:53 am

      These were too easy to make, and hit the spot perfectly!

      Reply

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