Gluten-Free Rosemary Drop Biscuits
Make these Gluten-Free Rosemary Drop Biscuits for your next holiday or special dinner. These Southern-style fluffy biscuits with rosemary flavor are a welcome addition to any meal. They also happen to be dairy-free and vegan as well!
These drop biscuits are easy to make and taste delicious! They’re similar to regular Southern-style 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.
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.
Key Ingredients
- 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 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.
- 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.
Please see the recipe card at the end of this post for the exact measurements.
Recipe Steps
Step One: Mix together the dry ingredients in a large mixing bowl.
Step Two: Add the coconut oil and stir to combine.
Step Three: Get ready to drop the biscuit batter onto the baking sheet.
Step Four: Use a spoon to “drop” the batter onto your baking sheet and bake until golden brown.
Serve them warm or at room temperature.
I hope your family agrees that this gluten free biscuits recipe is just as good as regular traditional biscuits. I usually make a double batch since they disappear quickly!
Recipe Benefits
- They are easy to make! Just mix the ingredients together and drop on a pan to bake.
- You only need six ingredients with no buttermilk or dairy in them. Just be sure to use a gluten-free flour blend.
- These biscuits are perfect for a holiday gathering. Serve them up and impress even your friends and family who aren’t on a gluten-free dairy-free diet.
Recipe FAQs
Yes, add one tablespoon of sweetener for lightly sweetened biscuits or three tablespoons for sweet biscuits. You can use regular or coconut sugar.
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.
I hope you make this recipe! If you do, please leave a comment and a starred review below.
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Gluten-Free Rosemary Drop Biscuits Recipe
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
- 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
- Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a jar or large measuring cup, combine the milk and apple cider vinegar. Stir and set aside.
- Next, in a large mixing bowl, combine the flour, rosemary, baking powder, and salt. Whisk together until well combined.
- Add the coconut oil to the 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.
- 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.
- 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.
- Remove from the oven and let the biscuits cool for a few minutes before serving.
Notes
- 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.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Side dish
- Method: Oven
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 biscuit
- Calories: 147
- Sugar: 0 g
- Sodium: 136.9 mg
- Fat: 4.4 g
- Saturated Fat: 3.4 g
- Carbohydrates: 25.3 g
- Fiber: 0.9 g
- Protein: 1.8 g
- Cholesterol: 0 mg
More Gluten-Free Bread Recipes You Might Like
- Cinnamon Sweet Potato Bread
- Dairy-Free Banana Bread with Chocolate Chips
- Date-Nut Bread
- Gluten-Free Dairy-Free Dinner Rolls
- Gluten Free Zucchini Bread
- Buckwheat Bread
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.
Can this be made with Einkorn flour?
I made these I use another recipe but thought rosemary sounded good. I followed recipe to the tee and use Bob red mill as suggested they came out like hockey pucks timing was correct not sure what happen.
Oh no, sorry to hear that! I will re-test ASAP!
Delicious!! My go-to for holidays and I make extra for leftovers that I can take for snacking when out and about. The rosemary gives the biscuit a flavor layer. Tasty and without ANY sugar!!
I found the recipe kind of left a sharp bitter after taste. Any thoughts? Thank you!
Interesting, what kind of flour did you use (brand name)?
What I had on hand was King Arthur Gluten Free All-Purpose Baking Mix. It had the xanthan gum in it as you suggested.
Is there a substitute for Coconut Oil? I cannot use coconut products.
yes you can use any liquid fat you like.
Love these fluffy biscuits!