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gluten-free drop biscuits stacked on plate, with bite out of top biscuit

Soft Gluten-Free Drop Biscuits (Dairy-Free)

Easy to make gluten-free drop biscuits that are dairy-free too. Soft and tender, just mix them up, drop, and bake!
5 from 1 vote
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Course: Breads, Breakfast and Brunch
Cuisine: American
Diet: Gluten Free, Low Lactose
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 18
Calories: 173kcal
Author: Mel Lockcuff

Ingredients

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 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, apple butter, etc.

Notes

*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. Do keep in mind that different gluten-free flours can give different results. Also, some gluten-free flours already contain xanthan gum, so be sure to check the ingredients in your flour before adding more. Too much xanthan gum or baking powder can give off a soapy flavor.
*Other 1:1 dairy-free substitutes include unsweetened soy milkoat milk, coconut milk, or even cashew milk.
*It's also possible to use white distilled vinegar instead, substituting 1:1 for the apple cider vinegar in this recipe.
How do you store gluten-free biscuits?
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.
Can you freeze them?
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.

Nutrition

Calories: 173kcal | Carbohydrates: 20g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 369mg | Potassium: 9mg | Fiber: 3g | Sugar: 2g | Vitamin A: 494IU | Calcium: 92mg | Iron: 1mg
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