Easy Vegan Gluten-Free Buttermilk Drop Biscuits
Light and fluffy buttermilk drop biscuits made vegan and gluten-free! An easy, no-fuss recipe, ready in just 20 minutes.
Servings: 8 biscuits
Equipment
- mixing bowl + spatula
- measuring cups & spoons
- baking sheet + parchment paper
- cookie scoop (optional)
Ingredients
Dry
- 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)
Wet
- 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)
Topping
- ⅛ teaspoon vegan butter, on each top (optional)
Instructions
- 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.
Notes
*To tightly pack flour: scoop the measuring cup directly into the bag of flour, fully covering & filling the scoop. Press the filled scoop firmly on the side of the bag, using your hand on the outside of the bag to help the flour "pack" into the scoop as you remove the scoop from the bag.
If the measuring scoop does not fit into the bag (or container) of flour, add a generous amount of flour to a bowl. Scoop and press firmly as you swipe the top to remove any extra flour. Ensure the packed flour is level with the scoop.
If you're in a pinch and only have spreadable butter on hand, add both the butter and the vegan buttermilk at the same time and stir together. It will naturally thin and incorporate into the batter.