Light and fluffy buttermilk drop biscuits made vegan and gluten-free! An easy gluten-free flour blend of almond and oat flour creates an irresistible texture when combined with vegan buttermilk, salt, and butter. An easy, no-fuss recipe, ready in just 20 minutes!
No rolling, chilling, biscuit cutter, or pastry tools are required to make these buttery beauties! They are one of my favorite holiday side dishes (covered in vegan gravy of course) but can be enjoyed any time of year (with a scoop of fresh jam).
Grab an apron and a good playlist, and let's get to making these gluten-free dairy-free biscuits.
Ingredients & substutions
8 simple ingredients are all that is needed to make this gluten-free biscuit recipe:
- Almond flour: provides the hint of sweetness needed in biscuits. In a pinch, cashew flour should work. Cassava flour may work as a 1:1 replacement but I haven't tried this yet so let me know if you do!
- Oat flour: using just a bit of oat flour provides the biscuit with texture and density.
- Arrowroot flour: keeps the biscuits light and fluffy. Tapioca flour should also work well as a replacement
- Baking powder: leavening agent essential for creating fluffy biscuits.
- Iodized salt (or salt of choice): helps enhance the flavors. Iodized and
- Plant-based milk: use unsweetened and unflavored vegan milk for best results. I prefer using soy milk or flax milk in this recipe. Coconut milk (not from a can) can be used in a pinch as well but mild coconut flavors may occur.
- Apple cider vinegar: an essential ingredient in creating a vegan buttermilk. Lemon juice is also a suitable substitute.
- Vegan butter: biscuits just aren't the same without butter. Avocado oil will work, but slight taste and texture variations can be expected. Additionally, refined coconut oil works. Slice the oil just like you would butter.
Important note: Using just oat flour results in a very dense biscuit and using just almond flour results in an overly sweet biscuit, a combination of two flours is needed for the best results.
How to make vegan gluten-free drop biscuits
First, grab a large mixing bowl and add the dry ingredients. The blend of almond, oat, and arrowroot flour with salt and baking powder is a simple gluten-free flour blend that keeps the biscuits from becoming too dense.
Next, combine non-dairy milk and apple cider vinegar in a small bowl or glass. Set aside. Add vegan butter directly to the dry ingredients and pinch together with your fingers to combine.
Pour the vegan buttermilk into the biscuit dough and stir until combined. The dough will be slightly tough and sticky, similar to the texture of cookie dough.
Using a medium-sized cookie scoop, scoop and drop 8 biscuits onto a parchment-lined baking sheet. Add a tiny sliver of butter to the top of each (or brush with orange juice for golden-brown tops.
Bake for 13 minutes or until the edges and tops are slightly golden brown. Remove and let cool for 5 minutes before enjoying.
For full recipe details and step-by-step instructions, head to the recipe card below.
Top tips for recipe success
- Pack flour. Pack both the almond flour and oat flour tightly into the measuring cup for best results. It works best if you work with a larger bag of flour: place the measuring scoop directly into the bag and press firmly as you drag the scoop out. The same can also be done in a canister; ensure the flour is packed and level by pressing firmly with your fingertips
- Vegan butter. Use high-quality salted vegan butter for best results. We prefer Miyoko's!
- Pinch the butter. Dice cold butter into small pieces and gently pinch (or use a pastry cutter) to briefly work the butter into the flour, but not to a point where it melts.
- Scoop. Use a cookie scoop (I used a 2-inch scoop) for an easy drop method!
What to eat with vegan gluten-free biscuits
If you're wondering what to pair with your biscuits, look no further! Here are some of my favorite side dishes and meals to enjoy with these homemade biscuits:
- Mashed cauliflower
- Easy vegan gluten-free gravy
- Lemon lentil soup
- Sliced strawberries and vegan whipped cream
- Vegan cashew cream cheese
- Your favorite jam
- Vegan butter
- Tofu scramble
- Sweetness. Almond flour adds a hint of natural nutty sweetness to the biscuits, but for a sweeter taste add a tablespoon of cane sugar. I don't recommend using coconut sugar unless you want the biscuits to be enjoyed as a dessert or part of a dessert dish. The molasses flavor of coconut sugar overpowers the savory notes of the biscuits.
- Golden tops. Brush the tops of the biscuits with orange juice before baking to give additional moisture and add a golden hue.
- Sea salt. Add a sprinkle of sea salt flakes to the top before or after baking for a saltier taste.
Storing leftover biscuits
Warm biscuits fresh out of the oven are perfection but don't worry, leftovers store well too!
- Room temperature: Add cooled biscuits to a bakery bag or sealed container and keep them on the counter for 3-4 days.
- Fridge: store in an airtight container for up to 5 days.
- Freezer: store cooled biscuits in an airtight container for up to 2 months. Thaw at room temperature before reheating.
To reheat, warm them in the oven (upside down to prevent the bottoms from cooking more), in the microwave, or on the stovetop.
Easy Vegan Gluten-Free Buttermilk Drop Biscuits
- mixing bowl + spatula
- measuring cups & spoons
- baking sheet + parchment paper
- cookie scoop (optional)
- 1 cup almond flour, tightly packed
- ½ cup oat flour, tightly packed
- ¼ cup arrowroot flour
- 1 tablespoon baking powder
- ½ teaspoon iodized salt (or salt of choice)
- ½ cup cold unsweetened & unflavored plant milk of choice (I used Good Karma FlaxMilk)
- 1 tablespoon apple cider vinegar
- 2 tablespoons vegan butter (I used Miyoko's cultured vegan butter)
- ⅛ teaspoon vegan butter, on each top (optional)
- Prep: Preheat oven to 400° F and line a baking sheet with unbleached parchment paper.
- Combine dry ingredients: add all dry ingredients into a mixing bowl and stir or whisk to combine.
- Add wet ingredients: create vegan buttermilk by adding plant milk and apple cider vinegar to a measuring cup. While it sits and forms into a buttermilk, dice vegan butter and add to the dry ingredients. Gently combine the flour with the butter by using your hands and slightly pinching as you work through the dough for 5-10 seconds (alternatively, use a pastry cutter). Then add vegan buttermilk and stir until combined. The dough should be a slightly tough and sticky batter (a texture similar to cookie dough).
- Scoop and bake: Use a medium-sized cookie scoop and scoop 8 biscuits onto the lined baking sheet. Top with an additional sliver of butter (or wash with orange juice for golden tops). Bake for 13 minutes or until golden.