These gluten-free drop biscuits are so quick and easy to make. They use simple whole food ingredients and are even vegan!
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!
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
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:
- Whisk together the dry ingredients.
- Stir in the wet.
- Drop spoonfuls onto a parchment lined cookie sheet.
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
- Green onion
- Coconut Bacon
- Chopped nuts
- Dried fruit
Dress these biscuits up with your favorite toppings such as:
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.
- 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.
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.
You sure can! Freeze them once they’ve cooled in an airtight container, or even freeze individual portions of the unbaked dough.
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
Vegan Gluten-Free Drop Biscuits
- 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)
- 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!
- 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.