These gluten free vegan drop biscuits are ready for your favorite jam or for dipping in a hearty bowl of soup. Warm, fluffy and and oh so tender!
I have to admit. I never thought I would enjoy bread of any kind again after going gluten free 9 years ago. It just didn’t seem possible. How could you have soft, yummy bread without wheat flour? When it came to baking the gluten free bread myself, I knew there would be a lot of trial and error.
Fast forward to now. I’ve made many, many, MANY batches of gluten free breads, rolls, scones and biscuits. Some successful, some not so much {like so bad they just went straight to the trash}. Either way, I figured out what works and what doesn’t when it comes to making gluten free bread that actually tastes good.
Let’s take these gluten free vegan drop biscuits for example. They bake up beautifully and are seriously so easy to make. They are also great for making on those busy weeknights. I served them with a corn chowder and some dairy free butter {of course}. My family gobbled them right up! We don’t have bread with our meals often, so when we do, it’s a treat.
When I’m mixing up a batch of my gluten free vegan drop biscuits, I know I can always trust Bob’s Red Mill 1-to1 Gluten Free Baking Flour. It’s a blend of gluten free flours and starches that works great for muffins, pancakes, quick breads and cookies. I love to have an extra bag or two in my pantry so I always have it ready to use. You never know when I’m going to have a that need to bake up something deliciously gluten free!
- 2 cups Bob’s Red Mill 1-to-1 gluten free baking flour
- 1/4 cup Bob’s Red Mill cornstarch
- 2 tablespoons cane sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon sea salt
- 6 tablespoons dairy free butter, chilled
- 1 cup, plus 2 tablespoons unsweetened coconut milk beverage or cashew milk
- 1 tablespoon white vinegar
- 2 tablespoon melted dairy free butter {for brushing on top}
- Preheat oven to 400 degrees. Line baking sheet with parchment paper.
- In large mixing bowl, whisk together flour, cornstarch, sugar, baking powder, baking soda and salt. Add chilled vegan butter. Using pastry cutter or fork, cut in butter until small pieces remain.
- Mix together coconut milk and vinegar in small bowl, then pour over flour mixture. Gently blend until dough comes together.
- Using ice cream scoop or large cooking scoop, scoop dough onto prepared baking sheet, into large rounds. Press dough down slightly and brush tops with melted dairy free butter.
- Bake biscuits 15-17 minutes, until tops are golden brown*. Remove from oven and cool slightly on cooling rack.
- Serve warm.To reheat biscuits, wrap in foil and place in 300 degree oven for 10 minutes.
This post has been sponsored by Bob’s Red Mill. All opinions are my own. Check out more delicious healthy recipes, snag coupons and find stores near you at bobsredmill.com!
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These look absolutely HEAVENLY! Finally, a gluten free and vegan bread that offers lots of biscuity goodness.
Do you ever makes these with your flour blend? And would rice milk work? Nut allergies too.
Yes! My flour blend will work great, as well as with rice milk.
Could I use arrowroot or tapioca starch instead of cornstarch? I have one that has corn allergies and I have corn sensitivities. I really appreciate all your recipes! Thanks!
Yes, tapioca or arrowroot would work great!
These were delicious! I followed the directions exactly except I had almond milk on hand instead of cashew or coconut milk. We smothered them in gravy leftover from making chicken fried steak. Yum yum!
Sounds amazing!!
These are fantastic! I reheated in the toaster oven to give them a little crisp.
I’m so glad you enjoyed them, Whitney!