5-Ingredient Easy Drop Biscuits – gluten-free and vegan options

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This Easy Drop Biscuit Recipe comes together in a flash and is both gluten-free and vegan. You will love how simple this gluten-free biscuit recipe is–why not make several batches and freeze a bunch to have some on hand anytime?

This Easy Biscuit Recipe is great for healthy food on the run. Full of whole grain goodness, they're perfect for a last minute meal or an easy snack...gluten-free and vegan options too.

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 vegan recipes for a long time due to my son’s life-threatening food allergies to egg and dairy.

And since I am super busy, I am in need of easy recipes, so this gluten-free and vegan 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 issues.  On those days not much gets done.

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

This Easy Biscuit Recipe is great for healthy food on the run. Full of whole grain goodness, they're perfect for a last minute meal or an easy snack...gluten-free and vegan options too.

Introducing the Super Easy Drop Biscuit Recipe

This is one of those.

Adapted from one of Sue Greggs’s Breakfast recipes, this Easy Biscuit Recipe is a recipe that I turned to early in my whole grains lifestyle.  They are wholesome and simple.

This Easy Biscuit Recipe is great for healthy food on the run. Full of whole grain goodness, they're perfect for a last minute meal or an easy snack...gluten-free and vegan options too.

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!).

This Easy Biscuit Recipe is great for healthy food on the run. Full of whole grain goodness, they're perfect for a last minute meal or an easy snack...gluten-free and vegan options too.

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.

One thing I will note about this gluten-free biscuit recipe is that the baking soda flavor is somewhat noticeable if you eat them plain. I’m going to see if I can work on that to make it less obvious and will update the post. We do love them anyhow with all kinds of toppings, but our favorite is Homemade Nut Butter and some honey or jam.

Tips and Tricks for these Gluten-Free Biscuits

  • Flour Type: I like to make these easy gluten-free drop biscuits with whatever mix of flours I have on hand.  I’m not a perfectionist when it comes to flour usage in gluten-free baking.  I typically do, however, like to:

– use some sweet brown rice as it adds a bit of stickiness to baked goods
– use a blend of flours since they work much better than just one type of flour
– not too much buckwheat or quinoa flour as they tend to have an aftertaste
– add at least some homemade oat flour for an “oat-ey” and nutty taste

See my Gluten-Free Baking Tips for more helpful ideas for flour combinations to use in this easy biscuit recipe.

  • Light or Hearty?: This recipe makes a “hearty” biscuit. If you want a lighter biscuit and your diet permits it, then please use some white flour as a sub for some of the whole grain.
  • Flavor Notes – this biscuit is a little “baking soda-y”–that’s just the way that they are. If time permits I will work on an update.
This Easy Biscuit Recipe is great for healthy food on the run. Full of whole grain goodness, these gluten free biscuits are perfect for a last minute meal or an easy snack...gluten-free and vegan options too.

Recipe Notes

  • Gluten-free Baking Help: For help with baking gluten-free, see my Gluten-Free Baking Tips.
  • Baking Powder Alternative: If you would like to make your own baking powder, see Homemade Baking Powder. To avoid the starch, use 1 2/3 teaspoons baking soda and a splash more of lemon juice or apple cider vinegar instead of baking powder.
  • Buttermilk Alternative: To make your own buttermilk, put 1/8 cup lemon juice or apple cider vinegar (I use this organic option) in a measuring cup and add enough milk to make 2 cups. You can use any milk or milk alternative like Easiest Coconut Milk or Easiest Almond Milk)
drop biscuits on baking tray and on white plate with jam with text overlay saying Gluten-free Easy Drop Biscuits

5-Ingredient Easy Biscuit Recipe (gluten free and vegan options)

This Easy Drop Biscuits Recipe is gluten-free & vegan and full of healthy whole grains–fabulous for most any special diet.
Print Pin Rate
Course: Breads, Snack
Cuisine: Dairy-Free, Gluten-Free, Vegan
Keyword: Easy Gluten-free Biscuit Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 42 biscuits
Calories: 63kcal


  • 4 cups whole grain flour (we use GF flour)
  • 5 teaspoons baking powder (6 1/4 baking powder if using GF flour)
  • 1 teaspoon baking soda (1 1/4 if using GF flour)
  • 1 teaspoon salt
  • 2 cups buttermilk (or DIY vegan option–see above notes)
  • 3 tablespoons oil (I like to use coconut oil, melted)


  • Add all dry ingredients to a bowl. Mix well.
  • Combine milk mixture (or buttermilk) and oil.
  • Add wets to dries and stir until just mixed and then beat another 10 strokes.
  • Drop large golf-ball sized balls of dough onto a baking stone or cookie sheet, at least 2″ apart. 
  • Bake in a 425 degree preheated oven for 12 – 15 minutes until lightly-browned.


Calories: 63kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 96mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Calcium: 40mg | Iron: 1mg | Net Carbs: 7g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

If you like easy recipes like this easy biscuit recipe, here are some more easy recipes we love:

Just remember to make extra vegan biscuits (or any of these other recipes), then drop them in the freezer (don’t drop them too hard–m’kay?) 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?
What would you serve your Easy Drop Biscuits with?

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    1. I’m so sorry! I don’t know what happened but it’s back online now. Somehow all of the content got deleted! Thanks for letting me know!

    1. Hi there! I just updated the recipe to show that. Of course it depends on how large you make the biscuits but I think that should be about right. Let me know if you try them how that estimate works for you!

    1. Hi there. There is a vegan option in the post. We have been updating the recipes and the system has been giving us issues so some of the subs weren’t as obvious. I fixed it now :). I have never made them w/ cow’s milk.

  1. I made these tonight and they were delicious! I used 1 c almond flour, 1.5 c rice flour blend, and 1.5 c Bob’s red Mill gf flour. I also used 1/2 c oat milk and 1.5 c nut blend with pea protein milk. Thanks for the recipe!

  2. Super easy to make! I used half buckwheat flour, half gf flour mix ! Great with almond butter and tea! Thank you for this recipe.

  3. I used half buckwheat flour and half GF flour and added some pumpkin pie spice. Then I rolled them into balls and flattened them into “cookies”. Wonderful with a cup of tea or coffee, like biscotti! Thanks so much for the recipe!

  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!

  5. 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?

  6. 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?

      1. 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.)

        1. 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.

  7. 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

  8. Hi there! I am just new to your site/facebook page and a bit new to gluten-free baking/eating., I am wondering what flour mix would work the best? I feel like I have no idea what blends to mix or how much of which flour?

    1. I tend to use all whole grains. 1/2 sweet rice and the rest a blend of whatever I have. Truthfully, adding some starch (tapioca, etc.) works best but I try to avoid those. I add in regular rice, buckwheat, some millet, some amaranth (just a little). Here’s my post on Gluten Free Baking Tips.

  9. In your gf flour blends, do you use anything other than flour like arrowroot powder or tapioca starch? What would the ratio of these to flour be? Thanks!

    1. I tend not to b/c I am concerned about too much white starch, but I do occasionally for cupcakes and the sort. Typically I do about 1/2 sweet brown rice and then I mix whatever else I have on hand…trying to not use much amaranth or buckwheat==especially amaranth, as it can be pretty strong. Hope that helps.

  10. Adrienne, I tried these but the taste was very heavy soda. I make my own baking powder from your recipe (thanks!) and I did have some tapioca starch in my flour mix. I plan to try this with just brown rice flour, sweet rice, and buckwheat as that is all i have right now. What do you think? I hate to lower the soda as that might change the texture too much. What do you think?

    1. Hmm… I have thought they were a heavier biscuit, but I don’t think the soda taste has been too much. I am sorry. What flours did you use at first?

  11. These look great! And thanks for noting that this could be used for GF and DF bakers! It is going on my to-try list. =-)

  12. I am new to GF and I want to make these but I am not sure of the measurements for each flour. What types of flour combo would be best for these? What and how much would you use of each flour? What would the measurements for the baking soda and powder be? Please forgive me if I ask to many questions I am very new to GF cooking. TYIA!!

    1. Hi Danita. I just throw together pretty much whatever I have on hand. That’s what I did tonight for sure b/c I only had 4 cups of flour ground! I really like to use 1/2 sweet brown rice and then fill in w/ whatever else – typically a blend of millet, brown rice (not sweet, but it doesn’t matter – just to round things out a bit), and maybe amaranth or buckwheat. This recipe is super forgiving.