Vegan Gluten-Free Drop Biscuits
Serves 85 mins prep30 mins cook
I use oat flour, almond flour, and coconut flour whenever I make these vegan gluten-free drop biscuits. And they bake up with a soft center and lightly crispy edges. It takes me just 35 minutes to have these piping hot and out of the oven, ready to be eaten with sweet toppings or alongside savory meals.
0 servings
What you need
cup oat flour, , gluten-free if needed
cup almond flour
cup potato starch
tbsp baking powder
tsp fine sea salt, , if you like them rich and buttery tasting use 1
tsp ground mustard
cup lite coconut milk, (from the can), see note
butter, , to top (optional)
Dairy Free Cheese, , to top or mix in (optional)
Instructions
0 Preheat oven to 350 degrees F (175 C). 1 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. 2 Make a little well in the middle of the mixed dry ingredients. And pour in milk and vinegar. 3 Slowly combine with a spoon or spatula, mix until just combined but don’t over mix. Fold in cheese if using. 4 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. 5 Drop spoonfuls onto a parchment lined cookie sheet, you should get 8 biscuits. 6 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. 7 Serve with butter if desired!View original recipe
