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stack of gluten-free drop biscuits

Gluten-Free Dairy-Free Rosemary Drop Biscuits

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

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


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


  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.


  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