Want some easy and allergy friendly biscuits for your breakfast or dinner? Make a batch of our super easy Gluten Free Drop Biscuits, they are dairy free and egg free!
One of my favorite things to do on The Fit Cookie is to remake some of our family favorite recipes to be allergy friendly, but sometimes I have to switch gears and completely change how I’m approaching the recipe.
I’ve been wanting to do more bread recipes lately, but making bread to fit all of our allergies is hard. I have a good yeast free gluten free bread recipe I need to redo the photos on, but I want to add a bigger variety of bread recipes. So I decided to work on biscuits.
One of our favorite biscuit recipes is Sky High biscuits, and I decided to try remaking them, but kept having trouble with it. After several failed attempts to remake the Sky High biscuits, I decided to just scrap the idea for now, and make a drop biscuit instead.
And it worked out great!
Drop biscuits are perfect for bakers like me because they are super easy and you skip the rolling and cutting the dough part of the process that regular biscuits have.
And sometimes I’m a lazy baker/cook and don’t want to go through all the fuss for biscuits. So drop biscuits are perfect for those short-on-time baking days. Or when I’ve made too many failed batches of roll and cut biscuits that I just want to throw in the towel.
Making gluten free and vegan drop biscuits
For these dairy free drop biscuits, I used coconut oil instead of palm oil shortening or dairy free margarine to give it a bit of a crispier texture on top. You can use room temperature coconut oil for this recipe (you don’t have to worry about chilled coconut oil), but make sure that your coconut oil isn’t melty or it won’t cut into the flour well.
Our dairy free and egg free drop biscuits freeze well and make an awesome breakfast with homemade sausage gravy or topped with our favorite natural spreadable fruit and dairy free butter.
I made my drop biscuits moderate sized and baked them for 14 minutes, but you can make these a bit bigger and bake them a little longer (just about 2 minutes longer). If you want smaller drop biscuits, just bake them a little less (about 12 minutes).
Since sorghum flour and whole brown rice flour tend to absorb a lot of liquids, baked goods made with sorghum flour or brown rice flour tend to be a bit drier the next day. If you plan on having leftover biscuits, cook these for slightly less time (12-13 minutes) rather than the full 14 minutes.
If you want these to be a bit smoother on top for your jam or butter, you can use your fingers to smooth the tops of the biscuits if you like, but you don’t have to. I skipped doing this to see how these turned out without doing that, so they aren’t smooth.
Check out our other bread recipes:
Tools you’ll need for this recipe:
Easy Gluten Free Drop Biscuits (Vegan)
Ingredients
- 1 ½ cups fine whole grain sorghum flour (or brown rice flour)
- 3 Tablespoons ground golden flaxseed (golden flax meal)
- 1 Tablespoon baking powder
- 1 Tablespoon unbleached cane sugar (or coconut sugar)
- ½ teaspoon salt
- ½ cup coconut oil*
- 1 cup cold rice milk or other non-dairy milk
Instructions
- Preheat oven to 400 degrees. Line a metal cookie sheet with parchment paper and set aside.
- In a medium bowl, whisk together the sorghum or brown rice flour, flax meal, baking powder, sugar, and salt.
- Using a pastry cutter or a fork, cut the coconut oil into the flour mixture until crumbly.
- Stir in the non-dairy milk until everything is moistened and mixed, adding 1-2 Tablespoons extra rice milk if dough seems dry.
- Drop by large spoonfuls onto the prepared baking sheet. You can smooth the tops of the biscuits if you want before baking (that's optional, I didn't do that with my biscuits).
- Bake for 12-14 minutes in the preheated oven. Cool on a wire rack for about 10-15 minutes before serving. Enjoy!
Notes
Nutrition
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist
Fabulous recipe 😃
Next time I will possibly add more seasonings (like garlic) to help with flavor, and on top of the flax, maybe something to help with moisture.
I always find it so difficult to make biscuits that are not dry without using absurd amount of oil or butter.😩
Thanks for sharing Sarah❣️
You’re an inspiration and I hope to become a health coach as well someday😊 Blessings💝
Thank you Jenny! I may try to revisit this recipe again at some point to make some adjustments if they seem too dry.
Just made these to use up some leftover brown rice flour and they turned out perfectly – and are so delicious. They are also very easy to make, which is good for a beginner like me who is a little intimidated by complex baking recipes. Will be keeping this one for sure!
Thank you Dana! So glad you loved these 🙂
Tomorrow is my fourteenth birthday and I would love to have some biscuits with my broccoli soup. (Mmmmm) My sisters and mom are gluten-free so I am SUPER excited to see how these turn out!
Happy birthday Sienna, I hope you have a great day! Keep me posted with how you guys like the recipe 🙂
I happen to have a bag of brown rice flour; can’t wait to try these.
Would be great if in the future you could metric measurements in your recipes 🙂
Let me know how they turn out when you make them! Thank you for the feedback on adding metric options. I’m able to add metric conversions to my recipes through my recipe card developer, but so far I haven’t set that up yet since most of my readers are in the US. But I will look into setting up metric conversions for my recipes 🙂
These are so delicious I subbed the sorghum for 1/2 white rice and 1/2 buckwheat and used almond milk for the dairy free milk. I used a large scoop and smoothed the top a little made it possible to cut the biscuit in half when it was cooked. I baked it for 12 mins and they are still delicious today (I made them yesterday). Thank you so much for the recipe
You’re welcome Stephanie! Thanks for sharing those changes you made, that is helpful for people looking for substitutes 🙂
Do you think I could use apple sauce instead of flax seed? I’d love to have a began biscuit recipe in my repertoire.
Hi Kortney! You could try that, the flaxseed adds some binding to the flour, so you’d want something that will bind the recipe together, maybe a little bit of arrowroot starch can help keep it together? I’m not sure how this would turn out with substitutions, but if you do try it, let me know!
We just love drop biscuits at our house! Thanks for sharing your recipe!
Thank you Jules! I love that drop biscuits are so easy to make, perfect for quick baking!