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?
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.
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.
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.
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.
- 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)
5-Ingredient Easy Biscuit Recipe (gluten free and vegan options)
- 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.
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 :-).
Do you have a favorite “grab and go” snack or baked good to share?
What would you serve your Easy Drop Biscuits with?