gluten free vegan drop biscuits
SERVES: 8-10
  • 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}
  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.
  2. 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.
  3. Mix together coconut milk and vinegar in small bowl, then pour over flour mixture. Gently blend until dough comes together.
  4. 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.
  5. Bake biscuits 15-17 minutes, until tops are golden brown*. Remove from oven and cool slightly on cooling rack.
  6. Serve warm.To reheat biscuits, wrap in foil and place in 300 degree oven for 10 minutes.
*If biscuits aren’t browning on their own, you can brown the tops under the broiler for about 2 minutes.
Recipe by Sarah Bakes Gluten Free at