Make these Gluten-Free Dairy-Free Biscuits for your next holiday or special dinner. These vegan Southern-style fluffy biscuits with rosemary flavor are a welcome addition to any meal.

a stack of gluten-free dairy-free drop biscuits.

Gluten-free dairy-free drop biscuits are easy to make and taste delicious! They’re similar to gluten-free biscuits, but the batter for drop biscuits has more liquid in it.

They are then dropped onto a baking sheet instead of rolled and cut out. This cuts back on the mess and the difficulty level. You can put your biscuit cutter away for this one, a measuring cup or portion scoop will do the trick.

These gluten-free, vegan biscuits are flavored with rosemary, but you can make them sweet or savory. They’re perfect for a holiday gathering or alongside almost any main dish.

If you remove the rosemary, you could easily make these drop biscuits into strawberry shortcakes or top with cinnamon sugar. Customize them however you like!

Why You Need This Recipe

  • They are easy to make! Just mix the ingredients together and drop on a pan to bake.
  • They have no buttermilk or dairy in them.
  • You only need six ingredients.
  • Perfect for a holiday gathering, serve them up and impress even your dairy-loving guests.

Key Ingredients

ingredients for gluten-free drop biscuits

Unsweetened almond milk – Any unsweetened plant milk will work, but I prefer the mild flavor of almond milk or oat milk. The vinegar will mix into the plant milk and make a dairy-free buttermilk.

Apple cider vinegar – If you don’t have any apple cider vinegar, you can use regular vinegar or lemon juice in its place. Or, see my list of the best substitutes for apple cider vinegar in baking.

Gluten-free baking flour – For best results, use a gluten-free baking flour that contains xanthan gum. This helps bind the biscuits together in the same way that all purpose flour would. My favorite brand is Bob’s Red Mill 1:1 All-Purpose Flour for its gluten-like taste and texture. Feel free to use your favorite gluten-free flour blend.

Rosemary – Rosemary has a strong, pine-like, earthy flavor perfect for the holidays. If you don’t like rosemary, leave it out. You can use fresh or dried herbs in this recipe.

Baking powder – These vegan drop biscuits are leavened with baking powder. Baking powder is a combination of baking soda, cream of tartar, and sometimes cornstarch. The baking soda reacts with the cream of tartar to create air bubbles and make the biscuits rise.

Sea salt – Don’t forget salt. It won’t make the biscuits salty, it will make them taste good!

Coconut oil – In place of cold butter or even vegan butter, I used coconut oil. It’s a great option if you’re avoiding dairy. It’s also budget-friendly and easy to find. It keeps the biscuits moist and tender.

Recipe Steps

how to make gluten-free vegan biscuits.

Step One

Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

In a jar or large measuring cup, combine the milk and apple cider vinegar. This is what creates vegan buttermilk for the biscuits. Stir and set it aside.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Measure all the dry ingredients into a large mixing bowl. Whisk together until well combined.

Step Three

Add the melted coconut oil to the gluten-free flour mixture and stir well to combine.

Then, add the milk mixture and stir until the dough is smooth with no lumps. Try not to overmix. You can also use a food processor or pastry cutter, if you prefer.

Step Four

Use a ¼-cup measuring cup to scoop out the batter and drop it onto the baking sheet. You should have enough for 10 biscuits.

Bake the biscuits for 20 to 22 minutes, or until the tops begin to turn golden brown. Remove from the oven and let the biscuits cool for a few minutes before diving in.

Serve them warm or at room temperature. I hope your family agrees that this gluten free biscuits recipe is just as good as regular biscuits. I’m guessing you’ll want to make a double batch!

baked biscuits on baking tray.

Recipe Tips & Substitutions

  • Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  • You can also freeze any leftovers in a ziptop bag for up to 2 months.
  • You can easily double this recipe depending on how many biscuits you need.
  • If you can have dairy, regular milk will work too.
cooked gluten-free dairy-free biscuit on baking sheet.

Recipe FAQs

Can I make these gluten-free drop biscuits sweet?

Yes, add one tablespoon of sweetener for lightly sweetened biscuits or three tablespoons for sweet biscuits. You can use regular or coconut sugar.

Why are they called drop biscuits?

Drop biscuits are homemade biscuits but they aren’t rolled or cut out with a biscuit cutter. They are scooped and dropped onto a sheet pan and then baked.

baked vegan and gluten-free biscuits in a bowl lined with kitchen towel.

More Gluten-Free Dairy-Free Bread Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
stack of gluten-free drop biscuits

Gluten-Free Dairy-Free Rosemary Drop Biscuits

Make these Gluten-Free Dairy-Free Biscuits for your next holiday or special dinner. These vegan Southern-style fluffy biscuits with rosemary flavor are a welcome addition to any meal.

  • Total Time: 42 minutes
  • Yield: 10 1x

Ingredients

Units Scale
  • 1 cup unsweetened almond milk or oat milk
  • 1 tablespoon apple cider vinegar
  • 2 cups gluten-free baking flour (I like Bob’s 1-to-1 Gluten-Free Baking Flour)
  • 1 tablespoon fresh minced rosemary (or 2 teaspoons dried rosemary, minced)
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 3 tablespoons coconut oil, warmed

Instructions

  1. Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside.
  2. In a jar or large measuring cup, combine the milk and apple cider vinegar. Stir and set aside.
  3. Next, in a large mixing bowl, combine the flour, rosemary, baking powder, and salt. Whisk together until well combined.
  4. Add the coconut oil to the flour mixture and stir well to combine.
  5. Then, add the milk mixture and stir until the dough is smooth with no lumps. Try not to overmix.
  6. Use a ¼-cup measuring cup to scoop out the batter and drop it onto the baking sheet. You should have enough for 10 biscuits.
  7. Place the baking sheet into the oven for 20-22 minutes, or until the tops of the biscuits have started to turn a golden brown.
  8. Remove from the oven and let the biscuits cool for a few minutes before serving.

Notes

  1. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  2. You can also freeze any leftovers in a ziptop bag for up to 2 months.
  3. You can easily double this recipe depending on how many biscuits you need.

Keywords: gluten-free drop biscuits, gluten-free vegan biscuits, healthy drop biscuits

Don’t forget to join the Clean Eating Kitchen newsletter. You’ll get my Clean Eating Quick Start Guide, plus links to all the latest recipes.