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!Gluten free, vegan, peanut free; Free of: soy, eggs, dairy, tree nuts (except for coconut)
Keyword drop biscuits, gluten free biscuits, vegan drop biscuits
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!
*You can use cold dairy free butter instead of coconut oil if you'd like, you may just need to add a little more rice milk to the dough. Baked goods made with sorghum flour tend to be 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.