Vegan Gluten-Free Drop Biscuits

5 from 3 votes

Vegan Gluten-Free Drop Biscuits

I use oat flour, almond flour, and coconut flour whenever I make these vegan gluten-free drop biscuits. And they bake up with a soft center and lightly crispy edges. It takes me just 35 minutes to have these piping hot and out of the oven, ready to be eaten with sweet toppings or alongside savory meals.

Prep Time5

Cook Time30

Total Time35

Course: Baking, Bread, Breakfast, Brunch, Side Dish

Cuisine: American, Vegan, vegetarian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 175kcal

Author: Anjali Shah

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)

US Customary - Metric

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

My #1 Secret Tip for this vegan gluten-free drop biscuit recipe is to stop mixing as soon as the dough comes together. Even though there is no gluten to overwork, gluten-free dough can become dense surprisingly quickly when overworked. I always keep a gentle hand when mixing.
Rest dough: Letting the dough sit briefly before scooping gives the oat flour time to absorb moisture, which yields a better shape and texture.
Use fine flour: Fine almond flour works much better than coarse almond meal. The coarser flour makes the biscuits heavier with a grainier texture.
Warm milk: If my milk feels slightly cooler than room temperature, I warm it slightly. This helps it mix into the dough more evenly and prevents dry pockets of flour.
Leave room: I leave space between each scoop to ensure the edges brown instead of steaming against each other.
Watch closely: The tops can brown very quickly in the final few minutes. I keep a close eye on the biscuits in the final 5 minutes and remove them as soon as they develop a bit of color.

Nutrition