Super Quick Drop Biscuits (gluten and dairy free options)

These Drop Biscuits are Super Fast to make. Great for last minute meal or snack needs...and they are gluten, dairy and egg free to boot. Yum!

We’ve been on a gluten-free diet for awhile now, due to Asperger’s, thyroid issues, and digestion issues, and I’ve been baking dairy free for a long time due to my son’s life-threatening food allergies.

And since I am super busy, I am in need of easy recipes, so this gluten free and dairy free easy biscuit recipe has come in very handy over the years.

As the weather starts to turn a bit cooler, my mind turns to baking again.

I used to bake so much.  Too much probably.  Ah well, there are worse things to spend one’s time on :-).

Anyway, I’ve been pulling my grain mill out again and we are all enjoying the taste of fresh baked goods again.

But time is still tight and I am juggling a lot.   Being a wife, a mom, homeschooling, this blog, our special needs son, special diets, and still having physically rough days of adrenal fatigue.  On those days not much gets done.

So I need fast recipes that can nourish my family without a bunch of fuss.

This is one of those.

Adapted from one of Sue Greggs’s Breakfast recipes, these biscuits are a recipe that I turned to early in my whole grains lifestyle.  They are wholesome and simple.  You are going to love these.

We LOVE these biscuits with Homemade Nut or Seed Butter on them and a bit of sweetener.  We are on a candida diet, so I sprinkle a bit of xylitol or spread a bit of vegetable glycerine on them, or maybe fruit-only jam.  And like almost everything else that I make, I typically double triple the recipe (at least) and freeze the extras (if they last that long!).

Read more on Saving Time and Money by Baking in Bulk.  It is so nice to have some of these to grab for a quick lunch, snack, or breakfast.

Other Super Quick Snacks:

Remember to make extra for busy days in the future :-).

Homemade Protein Bars
Low Carb Oat Bran Muffins
Silky Smooth Bean Fudge
- Nut Butter Truffles 

Do you have a favorite “grab and go” snack or baked good to share?

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Shared at Diet Dessert and Dogs,

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  1. Pat Sheek says:

    Hi. This drop biscuit recipe looks great. Do you still add lemon juice or vinegar if using almond milk? I’ve always wondered this since I can’t have regular milk and the sourness of buttermilk always adds to a biscuit recipe. Thanks. Pat

  2. If using almond or coconut milk are we supposed to turn those into “buttermilk-like alternative milk” by adding the lemon juice too? Or do we just use those in their original form?

    • Yes, you do need to add the acid from the lemon juice :).

      • Is there any way to make gluten free baked goods light and fluffy? Or would that require adding too much starch? I do so love light and fluffy biscuits… :) But I don’t want to be adding a whole bunch of starch to gluten free baked goods. (I’m pretty sure my gut has a lot more bad bacteria than good right now.)

        • The starch it typically what does it. Some of my baked goods are better than others but pretty much I have given up too many dreams of “light and fluffy” in order to be healthier.

  3. Jennifer says:

    I made these yesterday using almond flour and canned coconut milk. They were good, and tasted good with the strawberry jam I made them to go with, but they were flat! They looked like cookies. What did I do wrong?

  4. I was looking around for a gf biscuit recipe to try to go with the home made turkey soup I had on the stove…and since I’m allergic to everything…..I gave this recipe a try. I did have to use almond milk because that’s all I had on hand but I did sour it with the lemon juice and they came out great. Even my picky kid likes them!
    Thanks and great blog!