These gluten free vegan drop biscuits are perfect to serve with a cup of tea or hearty enough to serve with a bowl of your favorite soup. These gluten free vegan drop biscuits are light but they do not crumble and fall apart like a lot of gluten free baked goods. These would also make great shortcake for your next strawberry shortcake dessert. I use a combination of whole grain gluten free flours. These flours should be available in the gluten free section of your favorite grocery or natural foods store. They are quick and easy to prepare. They remind me of the scones and raspberry jam we used to get at the Puyallup Fair as a kid. Serve with your favorite jam or pair with a hearty bowl of your favorite soup. Enjoy.
- Yield: 9 large biscuits or scones
Gluten Free Vegan Drop Biscuits
- Sorghum flour - 1/2 c.
- Brown rice flour - 1/2 c.
- Millet flour - 1/4 c.
- Tapioca starch - 1/4 c.
- Glutinous rice flour (doesn't contain gluten) - 1/4 c.
- GF baking powder - 2 tsp.
- Baking soda - 1/2 tsp.
- Salt - 1/2 tsp.
- Granulated sugar - 2 tsp.
- Shortening (I use spectrum) - 1/2 c.
- Non-dairy milk - 1 c.
- Lemon juice or apple cider vinegar - 1 tsp.
In a large bowl combine all dry ingredients. Next cut in shortening. Combine coconut milk beverage and vinegar in a small bowl. Let sit for a minute to sour. Then stir it into the dry ingredients. With a large scoop drop onto a parchment paper lined cookie sheet. Bake for 12-15 minutes or until golden brown. Cool on cooling rack. Serve with your favorite jam or pair with a hearty bowl of your favorite soup.