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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.
These vegan gluten-free drop biscuits are one of my favorite ways to make homemade bread when I am feeling a bit lazy. They come together a bit quicker than biscuits without baking powder, and the extra moisture in this version gives them a tender texture that works really well with soups, stews, or simple spreads.
I started testing this recipe after struggling with too many dry gluten-free biscuits from the grocery store. And since I had already mastered making healthy low calorie biscuits, I knew I could do well with a vegan, gluten free version. When I had finally perfected them, I served them with a hearty soup for dinner, which everyone loved. My boys were, however, a bit confused when they saw them again at the breakfast table, and I had to explain just how versatile these biscuits are.
The one thing I love about these vegan gluten-free drop biscuits is how manageable they are on busy nights. The dough mixes quickly, the clean up stays minimal, and I do not need to fuss with kneading, biscuit cutters, or rolling pins. I use oat flour to keep the texture soft, while the almond flour gives the biscuits a more luxurious flavor. The other great thing about this recipe is that they stay tender long after cooling, which is why I have no problem serving leftovers at breakfast.
The composition of the dough in these vegan gluten-free drop biscuits contains more moisture than traditional rolled biscuits, which is why this recipe works so well. I start by mixing my dry and wet ingredients separately before combining them, and I always give the dough a chance to rest. And unlike so many other biscuit recipes, I do not need to cut or roll anything! Once I have dropped my portions onto the tray, I bake them until they are slightly browned, and allow them to cool. The final cooling step is where the biscuits finish cooking and firm up nicely.
I started making double batches of these biscuits after realizing how quickly they disappeared. With 3 growing boys and a husband in the house, I guess I should not be surprised. A friend of mine came over during one of my meal prep sessions and watched in fascination as I made these biscuits with almost no equipment. A few months later, that same friend called me frantically asking for the recipe. She had just moved house, and the kitchen boxes were missing. And this was the first thing she thought to make. Even if you have a fully equipped kitchen, give yourself a bit of a break and make these easy gluten-free drop biscuits.
🥘 Ingredients
I use simple pantry staples for these vegan gluten free drop biscuits. This is everything I use to keep the texture soft, tender, and sturdy enough for dipping:
Dry ingredients: I use a mix of oat flour, almond flour, and potato starch to get the drop biscuits to the perfect texture.
Baking powder: I use this to help the biscuits rise and develop a lighter texture.
Sea salt: A little salt balances out the nutty flavor of the oat, along with the flours.
Ground mustard: This adds a subtle savory flavor without overpowering the biscuits.
Light coconut milk: I use canned light coconut milk to give the dough enough fat and moisture for a soft interior.
Apple cider vinegar: I mix this into the dough to react with the baking powder and yield a better rise.
🔪 How To Make
This is the easy process I follow whenever I make these vegan gluten-free drop biscuits:
Preheat the oven and mix the dry ingredients: First, I preheat the oven to 350F and line a baking sheet with parchment paper. Then in a medium bowl, I stir together the oat flour, almond flour, potato starch, baking powder, salt, and ground mustard.
Add wet ingredients: Next, I make a well in the center of the dry ingredients and pour the coconut milk and apple cider vinegar. Then I gently fold everything together until a thick dough forms. The dough should look slightly shaggy but fully hydrated.
Rest the dough, then form biscuits: I let the dough sit for a few minutes, then use a spoon or cookie scoop and portion out 8 biscuits onto the lined baking sheet.
Bake: I bake the biscuits for 28-30 minutes until the tops look golden.
Cool and serve: Once the biscuits are done baking, I let them cool on the tray for a few minutes, then serve.
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.
Other Tips To Keep In Mind:
- 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.
📖 Variations
I have tested a few versions of these drop biscuits over the years, and so far, these are the 3 best ones, according to my boys:
Herb version: I mix in 1 tablespoon chopped chives and 1 teaspoon fresh chopped rosemary whenever I serve these alongside soups or roasted vegetables. The herbs add a savory flavor that makes the kitchen smell amazing. My youngest loves this with vegan tomato soup.
Jalapeno cheddar: For a slightly sharper flavor, I fold in 1/3 cup vegan cheddar and 2 tablespoons finely diced jalapeno into the dough. The cheese keeps the centers soft while the peppers add a mild heat. My husband loves this with some vegan black bean chili.
Cinnamon raisin: When I want something sweeter, I leave out the mustard powder and add 1/3 cup raisins and 1 teaspoon cinnamon. Sometimes I dust some powdered sugar over the top for added sweetness. Two of my boys favor this version, especially with a drizzle of vegan honey.
🍽 Serving Suggestions
I usually serve these vegan gluten free drop biscuits warm with saucy meals like a healthy chickpea and tomato stew. But if you really want to capture the essence of these biscuits, I recommend serving them with some vegan sausage, a generous helping of healthy creamed spinach, and topping it all off with vegan onion gravy. If you are new to the plant-based lifestyle and miss classic comfort meals, you cannot go wrong with this combination.
When I make these for breakfast, I swear the majority of my table is covered with different sides, spreads, and toppings since my boys all like different things. One of them keeps it simple with some vegan Nutella and a side of breakfast fruit salad for balance. While another has a more sophisticated approach and eats his biscuit with strawberry chia seed jam and vegan whipped cream. And finally, we have the third child who eats it plain.
🧊 Storing And ♨️ Reheating
Room temperature: I store leftover biscuits in an airtight container at room temperature for 2-3 days. If my kitchen is warm, I move them to the refrigerator where they keep for an extra day or two.
Freezing: Once cooled, I freeze the biscuits in a sealed freezer-safe container for up to 3 months. I separate them with layers of parchment paper so they do not stick together.
Reheating: To reheat, I warm the biscuits in a 350F oven for about 5 minutes until heated through.
❓Recipe FAQs
Gluten-free biscuits are more fragile than traditional ones since there is no gluten network binding the crumb together. In my experience, 2 things help with this. First, I let them cool in the pan for at least 10 minutes before handling, as they firm up a lot as they cool and are more stable at room temperature. Second, I measure the potato starch accurately. It works as the binding agent, and too little can leave the biscuits crumbly and prone to breakage.
If your dough is smooth and slightly elastic, then it has been overworked. I look for a dough that is slightly sticky with an uneven texture, like it has just been combined. Unfortunately, an overworked dough cannot be saved in this recipe. It is best to start over and work the mixture carefully.
When I want my biscuits to take on slightly more color, I brush the tops lightly with vegan butter before baking, and then broil them for 2-3 minutes right at the end. Just be sure to keep an eye on them as you broil them. These biscuits can brown quickly, causing the tops to dry out.
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📋 Recipe Card
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.
Servings: 8
Calories: 175kcal
- 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.
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