Make these Gluten-Free Dairy-Free Drop 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.
  • You only need six ingredients with no buttermilk or dairy in them.
  • 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.

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 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 flours blend for the biscuit dough.
  • 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.

Please see the recipe card at the end of this post for the exact measurements.

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.

Please 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 traditional biscuits. I’m guessing you’ll want to make a double batch!

baked vegan and gluten-free biscuits on baking tray.

Recipe Tips

  • 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.

Recipe FAQs

Can I make 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

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stack of gluten-free drop biscuits

Gluten-Free Dairy-Free Rosemary Drop Biscuits (Vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 3 reviews

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.

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

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is studying to be a 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.