Name: Vegan Gluten-Free Drop Biscuits
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: Bob's Red Mill Oat Flour, Gluten Free; Base Culture Almond Butter Brownie - keto, paleo, gluten free; Bob's Red Mill Potato Starch; SIGNATURE SELECTS Baking Powder, Double Acting; Morton Iodized Salt, 26 Ounce; McCormick® Ground Mustard; O Organics Coconut Milk, Organic, Light; Bragg Organic Raw Unfiltered Apple Cider Vinegar; Land O Lakes Butter, with Olive Oil & Sea Salt; Follow Your Heart Dairy-Free American Slices

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Preheat oven to 350 degrees F (175 C).
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Put oat flour, almond flour, potato starch, baking powder, sea salt and ground mustard into a medium mixing bowl. Whisk until combined and there are no clumps.

Make a little well in the middle of the mixed dry ingredients. And pour in milk and vinegar.

Slowly combine with a spoon or spatula, mix until just combined but don’t over mix. Fold in cheese if using.

Allow to sit for a few minutes, use this time to put away the ingredients, put used items in the sink and wipe off the counters.

Drop spoonfuls onto a parchment lined cookie sheet, you should get 8 biscuits.

Bake for 28-30 minutes, ovens vary but you want them crisp on the outside. You can broil for 2-3 minutes to get the browned tops if you want them. They will cook more as they cool.

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Serve with butter if desired!
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Vegan Gluten-Free Drop Biscuits

Serves 8

5 mins prep

30 mins cook

35 mins total

What you need

How to make