Vegan Gluten-Free Drop Biscuits
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Introducing my soft and fluffy vegan gluten free drop biscuits! They are so quick and easy to make, using plant-based wholesome ingredients and ready in just 35 minutes. My versatile biscuits are great for anyone looking for the perfect addition to any breakfast, lunch, or dinner!
I always feel so happy when I figure out a quick and easy way to make gluten-free alternatives to food I love. I have a hard time finding good-quality biscuits in stores, so I was very excited to create this recipe!
These gf vegan almond flour biscuits are super convenient and fool-proof because they are a spoon-and-bake variety. 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 ton of time and effort, but the resulting biscuit is perfectly moist! I am so pleased with these, and my entire family gobbles them right up.
I love to slather on my favorite toppings like sweet honey or soft butter, or dunk in creamy soup for a filling meal. Keep reading for a more comprehensive list of my all time favorite serving suggestions for these healthy vegan biscuits!
👩🏽🍳 Why I Love This Recipe
While traditional buttermilk biscuits are loaded with calories and fat, these ones only have 175 calories! They are much healthier than store bought or restaurant options so I am able to enjoy them more often! And not only that, they happen to be egg-free, gluten-free and allergen-friendly, so I can serve it to just about anyone and know I’m accommodating most dietary needs.
My biscuits feel like a special treat without any guilt, but they still have that same comforting element and flaky layers as freshly-baked, Southern biscuits do.
The combination of gluten-free flour, baking powder, and coconut milk creates fluffy perfection. They are tender and moist, while a little flaky and golden brown on the outside. With this amazing texture, they pair so well with almost anything.
I’ve used them in replace of bread for recipes, as the ultimate dipper for stews and chowder, or as a classic pairing to mashed potatoes and gravy. The options are endless!
These are great healthy biscuits for kids, too. They will love the texture, and can get so creative with their toppings. My kids not only love these with main meals, but also as a simple, healthier snack option.
Plus, my biscuits can be stored at room temperature or in the freezer! I love making a big batch of these and freezing them to keep handy. I can just defrost the amount I need for the week, or even bake them directly from their frozen state. It doesn’t get much easier than that!
🥘 Ingredients
My easy gluten free drop biscuit recipe uses only a handful of ingredients, which can be easily found at your local grocery store. Here’s what to gather:
Flour: I find that drop biscuits made with oat flour and almond flour give the perfect consistency while keeping things gluten-free. I prefer to use a fine grain almond flour, as it produces the best results in texture. I haven’t tested this recipe with a gluten-free flour blend so I can’t say that would work just as well.
Potato Starch: For soft, crumbly texture, I use potato starch in this gluten free vegan biscuit recipe. It retains more moisture than cornstarch and makes the biscuits extra tender.
Ground Mustard: To add some flavor and tang to the gf vegan biscuits, I use ground mustard!
Light Coconut Milk: Canned coconut milk gives the most rich and moist result! You can also use plain, unsweetened cashew milk, oat milk, or almond milk in a pinch.
Apple Cider Vinegar & Baking Powder: For soft and fluffy gluten free and vegan biscuits, baking powder is a must! The apple cider vinegar is my secret ingredient because it reacts with the baking powder and other ingredients to help the biscuits rise while baking, despite them not having any gluten or eggs.
🔪 How To Make Vegan Gluten-Free Drop Biscuits
My vegan gf drop biscuits are almost too easy to make since there is no rolling and cutting involved! With minimal effort and easy steps, I will show you exactly how to make these yummy bites.
Preheat Oven & Combine Dry Ingredients: First, I preheat my oven to 350 degrees fahrenheit (175 degrees celsius). Then, I put oat flour, almond flour, potato starch, baking powder, sea salt and ground mustard into a medium mixing bowl. I stir until combined and there are no clumps.
Add Wet Ingredients: Next, I make a little well in the middle of the flour mixture and pour in milk and vinegar. I slowly combine with a spoon or spatula, mixing until just combined.
Let Dough Rest, Form Biscuits: After letting the dough sit for a few minutes, I begin to scoop spoonfuls onto a cookie sheet lined with parchment paper. You should get 8 biscuits.
Bake: I bake my biscuits for 28-30 minutes, but ovens vary. If you want them crisp on the outside, broil for 2-3 minutes to get the browned tops. They will cook more as they cool.
Serve with vegan butter if desired!
💭 Expert Tips
My #1 Secret Tip for this recipe is to avoid over-mixing your batter! This common mistake leads to dense, tough biscuits.
For the very best biscuit texture, I use a spoon to gently fold the wet and dry ingredients together until just combined. By perfecting this method and using caution while stirring, you are sure to end up with amazing, soft, oat and almond flour drop biscuits.
Other Tips To Keep In Mind:
- Measure Precisely: 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.
- Let Dough Rest: Once the dough is mixed, let it sit for a few minutes before scooping. l like to use that time to start cleaning up!
- Monitor The Baking Time: The amount of time to bake will vary depending on your oven, and they will continue to cook as they cool. For me, I’ve found that right around 30 minutes is the magic number. Overcooking will cause the biscuits to become crunchy and dried out.
- To Get A Golden Brown Top: For a crusty top, brush with vegan butter before baking. I also broil at the end for 2-3 minutes, monitoring very carefully.
📖 Variations
It can be really fun to get super creative with my drop biscuits, and they’ll do pretty well with most mix-in options as long as you do not go overboard with portions. Simply fold the add-ins into the mixed dough. Here are some of my favorite options for this vegan gluten free drop biscuits recipe:
Cheesy Biscuits: Mix in some vegan shredded cheese to the dough! I’ve played around with various flavors by adding in cheddar, parmesan, or even feta. If you aren’t vegan, you can just use regular cheese. I just use about a handful of cheese so that the consistency of the biscuits doesn’t change or become too messy.
Herb-Infused Biscuits: I absolutely love to add in fresh or dried herbs to my gluten free vegan drop biscuits for a whole new flavor profile. I’ve tried chopped chives, dried rosemary, and fresh basil.
Veggie Biscuits: When I want to sneak some vegetables into these gluten-free vegan biscuits, I like to add thinly sliced green onion, shredded spinach, and jalapeno.
Sweet Biscuits: If I am craving something on the sweeter side, I spruce these biscuits up with some dried fruit, blueberries, diced strawberries, cinnamon, pumpkin pie spice, or even a little shredded coconut for a unique twist.
Nuts & Seeds: Try chopped nuts or seeds as a standalone mix in or paired with some of the ideas above. I like to use chopped pecans, walnuts, pumpkin seeds, or sunflower seeds.
🍽 Serving Suggestions
Enjoy my healthy vegan and gluten free biscuits on their own with your favorite topping, or serve as a tasty side dish with a variety of main meals. Here are some of my go-to pairings:
Toppings: I love to dress these biscuits up with various toppings like vegan butter, coconut butter, pumpkin seed butter, fruit spreads, my easy chia seed jam, pear compote, vegan honey, or maple syrup.
For Breakfast: My flaky drop biscuits make a great addition to any breakfast! I love to serve them with my vegan frittata, low-calorie egg white omelette, or sweet potato breakfast hash.
Lunch or Dinner: Biscuits can go with most lunch or dinner recipes, at least I think so! Pair with my vegan meatloaf, vegan schnitzel, or swap the bread in this vegan chicken sandwich! It’s also a tasty side for vegan pot pie or healthy mashed potatoes.
Soup, Stews, & Sauces: My drop biscuits pair perfect with creamy, saucy recipes since you can dip them in and soak up some of those flavors! Serve them as a side to my vegan black bean chili, vegan tomato soup, vegan corn chowder, vegan onion gravy, and more.
Dessert: Add a slab of vegan nutella or white chocolate hazelnut spread to transform these biscuits into a tasty sweet treat. My kids like to add whipped cream and caramelized bananas over top of these vegan gluten-free biscuits.
🫙 Storage Instructions
Room Temp / Fridge: I store leftover vegan gf biscuits in an airtight container at room temperature for 2-3 days. If you refrigerate them they should last a couple more days!
To Freeze Baked Biscuits: When I want to store them longer, I let them cool then seal them in an airtight container. They last for up to 3 months in the freezer.
To Freeze Dough: You can also freeze the dough. To do this, I simply portion the dough out on a baking sheet and pre-freeze for 4 hours. Once frozen, I transfer the portions to an airtight container and freeze.
Reheating: To bake frozen oat flour drop biscuits, I usually have to add about 5 minutes to the baking time. To reheat baked biscuits, I either microwave them to warm and soften or bake in the oven for a crisp outside. Just monitor closely so they don’t burn!
❓Recipe FAQs
Why are my biscuits not fluffy?
As I mentioned in my expert tips section above, it is so important to not over mix biscuit dough! For the fluffiest biscuits, I try to only mix until the wet and dry ingredients combine and the dough has formed. If your biscuits came out too dense the first try, give it another shot and mix less this time. I promise you will have fluffy vegan drop biscuits! One other thing to consider is the freshness of your ingredients, especially the baking powder.
Can I make these gluten-free biscuits without baking powder?
So you started to make these and realized you don’t have any baking powder handy! Don’t worry, we have all been there! While the baking powder is an essential leavening agent that helps the biscuits rise, there are two alternative methods that I have used.
Option 1: Combine cream of tartar and baking soda in place of the baking powder. For this recipe, use 2 teaspoons of cream of tartar and 1 teaspoon of baking soda.
Option 2: Replace the baking powder with a combination of baking soda and an acid or white vinegar. 1 tablespoon of baking powder = 1 teaspoon baking soda + 2 teaspoons vinegar or lemon juice.
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📋 Recipe Card
Vegan Gluten-Free Drop Biscuits
Introducing my soft and fluffy vegan gluten free drop biscuits! They are so quick and easy to make, using plant-based wholesome ingredients and ready in just 35 minutes. My versatile biscuits are great for anyone looking for the perfect addition to any breakfast, lunch, or dinner!
Servings: 8
Calories: 175kcal
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 degrees 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.
Nutrition
Calories: 175kcal | Carbohydrates: 18g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 204mg | Potassium: 261mg | Fiber: 3g | Sugar: 1g
These biscuits turned out so well!! They were flaky and light, and my family couldn’t tell that they were gluten-free at all!
So happy to hear that, thanks for letting me know! 🙂
These biscuits are perfect!! My toddler is now always requesting these biscuits haha. I’ll definitely be making these a lot.
Hehe yay! That’s awesome Cathleen!
These drop biscuits were so fun and tasty! I’m so excited that our family members with celiac can enjoy them, too!
Thank you so much Paula, so glad you liked them!