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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!
🥘 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!
📖 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, 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, 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.
📋 Recipe Card
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