These biscuits are versatile and scrumptious - serve them with gravy or jam or honey for breakfast, with butter spread for a snack with tea, or alongside soup or stew for lunch or dinner.
Tired of chewy, grainy, crumbly, flat or play-doughy gluten-free and/or vegan biscuits? Have we got a treat for you! These biscuits don’t take any great skill level or expertise, the ingredients aren’t difficult to find, and you won’t end up wishing you’d never tried to make your own allergy-free biscuits.
We’re huge America’s Test Kitchen fans so we have to give a shout-out to them and their two awesomazing books Vegan For Everybody and The How Can It Be Gluten Free Cookbook, which we used to adapt our own allergy-friendly Savory Drop Biscuit recipe. Thanks ATK!
One of our many favorite pairings for these drop biscuits is with our Savory Lentil Soup and a side salad.
Why use a glass or porcelain dish to mix your buttermilk replacement? It has to do with using nonreactive cookware - cookware that’s not going to add a metallic taste to your delicate mixtures (like buttermilk) or in some way change the make-up of the ingredients. Also, we’ve noticed, the ingredients of buttermilk in particular, and by extension biscuits, tend to meld together better in glass or porcelain than when combined in reactive cookware.
We use powdered psyllium husk in our drop biscuits for an open and airy crumb, with a bit of chew and a little rise. This binder has an earthy flavor that works well in biscuits and breads, and strengthens the proteins in the bread to hold in the gas and steam during baking - thus that bit of rise. That hearty flavor you taste? That’d be the psyllium husk. You can usually find psyllium husk in the health food section near the protein mixes at regular grocery stores, or in the aisle near laxatives. Make sure you’re getting powdered psyllium husk and not ones in casks or pills that you have to grind yourself. If you can’t find it in your regular grocery store, it’s definitely accessible at a vitamin shop and of course also easily purchased online.
Rice milk is used in this recipe because it’s got a mild taste but acts somewhat like skim milk might. It curdles well enough with the lemon juice and it doesn’t detract from the overall biscuit taste by being too sweet or too thick. Make sure to use original rice milk, not vanilla or some other flavor; it doesn’t have to be unsweetened because rice milk tends to be lightly sweetened if at all, but unsweetened is fine too.
Many times lemon juice can be found in those little plastic squeeze bottles, often near the salsa and lime juice. To find more organic, not-from-concentrate lemon juice try the juice aisle of a grocery store. It’ll usually be in a small glass bottle. You can of course always squeeze your own lemon juice for the recipe if you prefer and they’re in season - this recipe would take about a half of a lemon.
Gluten-free baked goods work better when frozen as leftovers; refrigeration tends to dry them out. These biscuits can last several months in the freezer and in our opinion might taste even better when reheated. There’s no need to thaw when reheating them - just preheat oven to 450F and bake for 8-10 minutes.
Placing the biscuits in the pan so that they nearly touch allows the biscuits to spread only so far before they must rise to make room. Also, the sides that spread and touch each other are softer than the outer edges, leading to a slightly softer biscuit.
Don’t have King Arthur Flour Gluten Free All-Purpose Baking Mix or don’t wish to use it? Why not try using Pamela’s Gluten-Free Vegan Bread Mix? While we haven’t yet experimented with that flour brand while making this recipe, we have successfully made other bread doughs with that particular brand of gluten-free flour.
Need to replace the psyllium husk in this recipe? We don’t recommend it, as other gluten-free egg-free binders don’t work as well but in a pinch you can try ¾ tsp of either xanthan gum or guar gum.
Want to add a little extra oomph of flavor to your biscuits? Try making them extra savory with a tsp of either dried ground rosemary, thyme, garlic or chives.
Rice milk is our favorite milk for this recipe but if you don’t have or can’t use rice milk the next best thing would be unsweetened, unflavored oat milk. It’ll be a little creamier than rice milk but it won’t affect the recipe too much.
Don’t have coconut sugar? Use an equal amount of another type of dry sugar. The lighter the sugar, the lighter your biscuit, and vice versa. Do not use a liquid sweetener as replacement - your biscuits will turn out gummy and thick on the inside and dry and hard on the outside.
Recipe: Savory Drop Biscuits
Cuisine: American South
Skill Level: Easy/Beginner
Prep Time: 20 minutes
Inactive Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour and 10 minutes
Serves: 6 (2 biscuits each)
9.5oz (about 1 ¾ cup) King Arthur Flour Gluten Free All-Purpose Baking Mix
1 ½ tsp powdered psyllium husk
4 tsp baking powder
1 tsp coconut sugar
½ tsp salt
¼ tsp baking soda
5 Tbsp coconut oil
1 cup rice milk
1 Tbsp lemon juice (about a ½ lemon)
Mix rice or other nondairy milk with lemon juice in glass or porcelain bowl and let sit for 15 minutes while preparing other ingredients. This is in place of traditional buttermilk on standard drop biscuit recipes.
Melt coconut oil for about 30 seconds in small saucepan over high heat, then set aside to cool to warm.
Mix all dry ingredients - flour mix, baking soda, salt, baking powder, coconut sugar and psyllium husk - together in a large porcelain or glass bowl, making sure there are no clumps.
Add cooled down melted coconut oil to the buttermilk mixture and mix to combine.
Add the liquid ingredients to the dry ingredients and mix to incorporate fully, making sure there are no clumps of dry flour. Combined dough should be sticky like batter.
Cover bowl with plastic wrap, cloth or plate and let sit at room temperature for at least 30 minutes. If making dough ahead of time and wish to refrigerate overnight, take dough out and let sit to reach room temperature for approximately 30 minutes.
Preheat oven to 450F.
Grease or lay parchment paper on bottom of cookie sheet, casserole or circular pie dish.
Use greased ¼ cup measuring cup (for about 8 biscuits) or 2 Tbsp measuring cup (for about 12 biscuits) to drop biscuit batter onto prepared pan or dish. Place biscuits about ¼ to ½ inch apart if on cookie sheet, or with sides touching if in casserole or pie dish. This will help the biscuits to rise up instead of spreading out and to stay soft on the sides that connect with other biscuits.
Layer cookie sheet or dish on top of another cookie sheet to prevent bottoms of biscuits from burning. Bake for 10 minutes, then rotate pan and cook another 10 minutes. Biscuits should be slightly browned on top, and give slightly but pop back into place when pressed with a finger.
Let biscuits sit for 10 minutes before serving. They should be moist and crumby, but not soggy and crumbly inside, with a slight crispiness outside.
Biscuits can be eaten on their own, with gravy, with jam or syrup or honey, with soup or stew or sauce. Leftovers should be frozen to preserve their moisture, not refrigerated or they will dry out. Reheat leftovers in the oven at 450 for about 8-10 minutes; they will be just as delicious days, weeks or even months later, as they were the day of - perhaps even better.
Tried our drop biscuits? How'd it go? Let us know what you liked and didn't like and what you ate them with in the comments section below!