Whisk up a batch of gluten-free drop biscuits that are dairy-free too. They're quick and easy to make, no rolling, cutting, or shaping. Just mix them up, drop, and bake into soft and tender biscuits perfect for breakfast or dinner!
So what makes a gluten free drop biscuit different from regular biscuits? Drop biscuits retain the flavor of a regular old biscuit, but there's no hassle with rolling, cutting, or shaping. Of course, drop biscuits are typically a little more crispy due to the rough and wavy exterior edges, but I consider this to be a plus.
This recipe for dairy free biscuits is just perfect for a quick breakfast or meal on a busy weeknight – There's no shame in having breakfast for dinner! Speaking of quick and easy, I really ought to come up with a gluten-free version of my homemade biscuit mix recipe!
Even better, these drop biscuits, no milk included, are free of all dairy. You don't have to worry about milk or gluten in these biscuits one bit, as long as your ingredients are free from both.
In this post, I'm going to show you how to make gf drop biscuits that aren't dense, but instead are soft and fluffy, kinda like my favorite gluten-free pancakes, which I sometimes make from my easy homemade pancake mix!
Why You'll Love These Biscuits
- This is an easy, no hassle drop biscuit recipe– no rolling, no cutting, and no shaping! They're the perfect solution to a quick meal. Since I haven't found any gluten-free canned biscuits as of yet, this recipe is my (healthier) and almost “just as quick” solution to a quick batch of biscuits.
- These yummy biscuits are soft and fluffy. You won't even detect a hint of denseness!
- They're gluten free dairy free drop biscuits. Using the right gluten-free all-purpose flour, I've yet to find anybody that can detect a difference from plain gluten drop biscuits.
Ingredient Notes
- Gluten-Free All-Purpose Flour – I almost always use Authentic Foods Classical Blend gluten-free flour. Time and time again, this flour blend has given me the best results and gluten-free baked goods that taste no different than the original.
- Xanthan Gum – I add xanthan gum to my flour to help give the biscuits a leavening agent. Some flours already contain xanthan gum, so be sure to check the ingredients before adding more. Too much xanthan gum and/or baking powder can give the biscuits a soapy flavor.
- Vegan Butter – I use dairy-free plant butter, like these Earth Balance sticks. I prefer the Earth Balance brand.
- Pasture-Raised Eggs – Any egg will work, but I always recommend finding a good source for pasture-raised eggs, as they are often far more nutritious. For more information on the health benefits of pasture-raised eggs, check out this article, “Benefits of Pasture-Raised Eggs,” over at Sonrise Farms.
- Almond Milk – I prefer almond milk for this recipe. Other 1:1 dairy-free substitutes include unsweetened soy milk, oat milk, coconut milk, or even cashew milk.
- Apple Cider Vinegar – In this recipe, I use apple cider vinegar to create a sort of dairy-free buttermilk with the almond milk. It's also possible to use white distilled vinegar instead, substituting 1:1 for the apple cider vinegar in this recipe.
How to Make Gluten-Free Drop Biscuits
Before getting started, pre-heat the oven to 400º F, and either grease a baking sheet or add parchment paper to it.
To make the recipe, just follow these steps…
- In a glass measuring cup or bowl, beat together the almond milk, apple cider vinegar, and egg. Set aside for a few minutes, until the mixture begins to slightly curdle, giving it a buttermilk-like taste and texture.
- In a separate large mixing bowl, whisk together the dry ingredients, including the flour, xanthan gum, baking powder, baking soda, salt, and sugar.
- Using a pastry blender (or table knife), cut the cold, sliced vegan butter into the dry ingredients until the mixture resembles fine crumbles.
- Mix the almond milk and egg mixture into the dry ingredients.
- Drop the dough, by the spoonful, onto your parchment paper covered baking sheet.
- Bake at 400º F for about 30 minutes, or 'til the biscuits turn a light golden color on top.
- Serve warm with vegan butter, strawberry jam, peach jam without pectin, apple butter, etc.
Expert Tips and Recipe FAQ's
Crumbly biscuits are usually caused by too little moisture or too much flour. If you think that this is the problem, try toning down on the flour just a little bit. I also add an egg to help bind ingredients together, which helps give the biscuits more of a stability and not be so crumbly. That said, it's also possible that you are over-baking the biscuits; gluten free drop biscuits are finished baking when they're slightly firm and have turned a light golden hue.
Most often I have found that this is because of the ingredients used. Not all gluten-free flours are created equal, and the flour needs to be paired with just the right blend of other ingredients to help your biscuits rise. I almost always use Authentic Foods Classical Blend gluten-free flour. I also add xanthan gum, baking powder, and baking soda to this recipe to help it rise; the apple cider vinegar mixed with the almond milk give the same rise that buttermilk would give. Without gluten, we can use all the help with rise we can get!
Yes, it's possible to make this gluten-free biscuit recipe in advance by mixing up the dough ahead of time and storing it in the refrigerator; it is best, however, to use it within 24 hours.
Unfortunately, gluten-free drop biscuits don't store very well. They'll store for maybe 1-2 days in an airtight container at room temperature before becoming hard and stale. I usually just make a batch big enough to last that long.
If freezing, I recommend just freezing the dough for these drop biscuits. Prepare the recipe as usual, following the steps all the way to the point that it's time to bake the biscuits. Once you've dropped your biscuits onto the parchment paper lined baking sheet, place it in the freezer instead of baking. Once the little biscuits have frozen all the way though, pick them off the baking sheet and drop them into an airtight container or freezer bag. Place them back in the freezer until you're ready to use them, ideally within 2-3 months. No thawing is necessary– simply drop the frozen biscuits on a baking sheet and throw them in the oven, being sure to add a few more minutes to bake time to account for thawing.
What to Serve with Biscuits
Here are a few ways you can switch this gluten free biscuit recipe up and serve it…
- Try adding herbs (chives), shredded cheese, real bacon crumbles, etc.
- Looking for easy dinner ideas? Use this drop biscuit recipe to make this family-favorite chicken pot pie with biscuits.
- You can add 1-2 tablespoons of sugar to the dough to make it a tad bit sweeter. While you're at it, use this recipe to make a batch of this quick and easy strawberry shortcake!
- Of course, you can always just make eggs and bacon (or sausage) with biscuits. Maybe even whisk up a pan of gravy to go with them.
More Gluten-Free Bread (and Muffin) Recipes for Breakfast:
- Gluten-free zucchini muffins
- Gluten-free zucchini bread
- My favorite gluten-free banana bread
- Gluten-free hot cross buns
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, YouTube, and Instagram. And subscribe to my email list too!
Gluten-Free Drop Biscuits (Dairy-Free)
Ingredients
- 1 large egg
- 2 cups almond milk
- 2 tablespoons apple cider vinegar
- 4 cups gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cane sugar
- 1 cup vegan butter cold
Instructions
- Pre-heat the oven to 400º F, and either grease a baking sheet or add parchment paper to it.
- In a glass measuring cup or bowl, beat together the egg, almond milk, and apple cider vinegar. Set aside for a few minutes, until the mixture begins to slightly curdle, giving it a buttermilk-like taste and texture.
- In a separate large mixing bowl, whisk together the flour, xanthan gum, baking powder, baking soda, salt, and sugar.
- Slice the cold vegan butter into the dry ingredients. Then using a pastry blender, cut the butter into the dry ingredients 'til it resembles fine crumbles.
- Mix the almond milk and egg mixture into the dry ingredients.
- Drop the dough, by the spoonful, onto the prepared baking sheet.
- Bake at 400º F for about 30 minutes, or 'til the biscuits turn a light golden color on top.
- Serve warm with vegan butter, strawberry jam, apple butter, etc.
