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Home / Recipe Type / Sides

Easy Vegan Gluten-Free Biscuits (AIP/Paleo)

September 20, 2022 Modified April 1, 2025 By Nicole Charles 19 Comments
This post may contain affiliate links.

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These Easy Vegan Gluten-Free Biscuits are soft, light, tender and fluffy. Make these herbed AIP/paleo drop biscuits in under 30 minutes, for a quick and delicious dinner side to enjoy for the holidays or at anytime!

Stack of three Vegan Gluten-free Drop Biscuits

This post is sponsored by Bob’s Red Mill. Products used in this recipe were sent to me by Bob’s and the opinions and text are all mine.

Easy Vegan Gluten-Free Biscuits (AIP/Paleo)

Freshly baked, warm and soft breads – especially biscuits – are so comforting and delicious. The smell, the taste, the texture – YUM!

Finding great bread baked without dairy, eggs, or grains, that doesn’t compromise on taste or texture, can be really difficult!

That’s why I’m so excited to share my simple and quick recipe for Easy Vegan Gluten-Free Biscuits, just in time for the holidays! This grain-free spin on drop biscuits caters to many dietary requirements so that all eaters can partake and enjoy this delicious holiday side.

If you’d like to learn more about how to create grain-free, egg-free, nut-free and dairy-free breads, check out Grain Free Academy‘s The Bread Course.

You’ll love these Vegan Gluten-free Biscuits because they’re:

  • Grain-free, Gluten-free and Nut-free – It’s tricky to find a biscuit recipe that’s all three. I’ve created a customized mix of Bob’s Red Mill flours to meet this mark. These biscuits are pretty special, because it’s hard to find nut-free, grain and gluten free biscuits that are also…
  • …Dairy-free and Vegan – these drop biscuits are made without milk, butter and eggs.
  • Allergy-friendly, Paleo and AIP – they’re free of the top 8 allergens, cornstarch, yeast, refined sugar, and other stabilizers and gums that are often found in gluten-free biscuit recipes.
  • SO moist and tender – even without dairy and oil!
  • Super quick and easy – this recipe is simple to follow and you can whip these up on a busy weeknight in no time. Since they’re drop biscuits, the dough requires no kneading, no rolling and no cutting! Just drop and bake!
  • Slightly crispy on the outside and soft and light inside – and they taste absolutely delicious!

These gluten-free, vegan drop biscuits are a great addition to any meal and they’re sure to be a hit at your next holiday gathering!

Eight Vegan Gluten-Free Drop Biscuits nestled in a tea towel-lined metal bread basket

what are drop biscuits?

Drop biscuits are a type of quick bread that have more liquid in its dough than rolled biscuits. The dough’s texture is softer, wetter and more runny than traditional rolled biscuits.

Since the dough is moister, it cannot be kneaded, rolled out or cut out. The batter is simply ‘dropped’ from a spoon onto a baking sheet or pan and then baked.

The dough doesn’t require much manipulation and there’s no rolling or cutting, so these biscuits are really fast and easy to make. Drop biscuits have a beautiful freeform shape and textured exterior.

They’re quick, rustic and delicious!

here’s what you’ll need to make these easy vegan and gluten-free biscuits from scratch:

  • Bob’s Red Mill Cassava Flour, Bob’s Red Mill Coconut Flour, Bob’s Red Mill Tapioca Flour – the homemade grain-free, nut-free and gluten-free flour blend used in this recipe. I used and recommend Bob’s Red Mill flours. I do not recommend any substitutions to this flour combination.
  • Cream of Tartar, Baking Soda & Apple Cider Vinegar – for aeration and leavening, these ingredients help the biscuits to rise without yeast or conventional baking powder
  • Sea Salt – a baking staple
  • Unsweetened Coconut Yogurt – to help with moisture, fat content, and some binding. Ensure that there are no added sweeteners, and that it’s thick and full fat.
  • Coconut Milk – ensure you use canned, full fat, additive free coconut milk. It’s creamy and thick, and the ingredients are only coconut and water.
  • Carbonated Water – for aeration and more liquid moisture, this ingredient is crucial to the texture of the biscuits. Use your favorite brand of carbonated water or make your own seltzer with a sparkling water maker, just ensure it’s unflavored and unsweetened and freshly opened or carbonated if making your own.
  • Maple Syrup – an unrefined, natural sweetener. Only a little bit is needed in this recipe to add some moisture and help bind these egg-free biscuits.
  • Chives – this is optional but I recommend adding some chives or other herbs of your choice for a little extra flavor
  • Flaky Sea Salt – also optional, to sprinkle on top the biscuits before baking

how to make homemade drop biscuits without eggs or dairy

It’s really easy! Follow these step by step instructions to make the best, quick and easy egg-free, dairy-free, and gluten-free biscuits:

  1. First, preheat your oven to 450F and line a baking sheet with parchment paper.
  2. Second, combine the dry ingredients in a large bowl.
  3. Then, in a separate bowl, combine coconut milk, coconut yogurt and maple syrup.
  4. Next, add the wet coconut mixture to the dry ingredients.
  5. Gently fold in the apple cider vinegar, carbonated water and chopped herbs.
  6. Then, scoop and drop the batter onto the lined baking sheet. Top with additional herbs and flaky salt (optional).
  7. Finally, bake in the middle rack of the oven until the tops are golden brown, about 13 minutes.
  8. Allow to cool fully before serving. First, let the biscuits cool on the baking sheet for a few minutes. Then, transfer the drop biscuits to a cooling rack to cool further before eating.
A bag of Bob's Red Mill Cassava Flour, Bob's Red Mill Tapioca Flour and Bob's Red Mill Organic Coconut Flour
mise en place for easy vegan gluten-free drop biscuits
Mixing the dough for the vegan gluten free biscuits with chives
close up of a drop biscuit ripped in half to show the texture inside.

tips for making vegan, gluten-free drop biscuits with the best taste and texture

You want to make sure your drop batter is optimal to get soft and fluffy biscuits that are lightly golden and crispy on the outside. Follow these tips for the best results!

  • You must use full fat coconut milk from a can
    •  The full-fat coconut milk is key to the texture. When you use boxed or lite coconut milks or beverages that are thin and watery, you will not get the necessary fat content you need for the desired texture of these drop biscuits
    • Pro Tip: Full-fat, additive-free coconut milk will likely separate in the can because it isn’t filled with any gums, stabilizers or preservatives. To recombine, pour the coconut milk into a pot and heat it on the stove. Whisk together before using it in the recipe.
  • You must use freshly opened or freshly carbonated water
    •  Carbonation is necessary for the desired texture, so the water must be newly opened or made so that it’s bubbly/fizzy. The carbonation helps create a light and airy drop batter so that the biscuits are light and fluffy on the inside with a slightly crispy exterior.
  • Do not overmix or over-manipulate the batter in any way, as you want the mixture to maintain its air bubbles so that it’s a whipped, light, fluffy texture.
  • Breaking into the biscuits before they set will result in a gummy texture. You must let them cool. The end result should be drop biscuits that are bouncy, light and delicious. 
  • Check out the video to see the texture of the batter before baking, as well as the texture of the final biscuits. 
freshly baked gluten-free vegan drop biscuits on a baking sheet lined with parchment paper

easy vegan gluten-free biscuits FAQs

can i make any changes to the flour combination?

These vegan biscuits are made with a specially customized blend of grain and gluten free flours to achieve the perfect consistency and texture. I don’t recommend any substitutions to this flour combination. If you want to learn more about combining grain-free flours, check out my Secrets to Grain-free Baking Guide.

can i make these without coconut?

No, the coconut flour, coconut milk and coconut yogurt are all integral to the biscuits’ texture and moisture. If you’re looking for a coconut-free bread, try my vegan and grain-free AIP/paleo Sourdough Bread.

can i make any other ingredient substitutions?

I don’t recommend any replacements in this recipe except for the optional chives. You can use any herbs that you’d like!

what can I eat with these savory vegan drop biscuits?

These herb biscuits are the perfect accompaniment to hearty holiday meals and quick weeknight dinners alike!

Pair them with soups, stews and chilis like this Turkey & Kale Soup, Nightshade-free Paleo Chili, Trinidadian inspired Beef Stew or this BBQ Pulled Pork.

They go well with mains like this One-pan Chicken Thighs with Apples, some greens like this Roasted Beet and Citrus Salad and alongside veggie dishes like these Crispy Brussels Sprouts.

Also check out AIP Holiday Eats for more great accompaniments to these biscuits.

how do I store them?

These are definitely best eaten fresh! You can store any leftovers in a sealed container on a countertop for up to 3 days or in the fridge for a bit longer. Remember to toast or reheat them in the oven before serving.

can i freeze these vegan gluten-free biscuits?

Definitely! You can freeze these in a resealable freezer bag or freezer safe container. Try thawing them at room temperature for a bit, then reheat them in the oven or microwave before serving!

easy vegan gluten-free biscuits with chives in a bread basket lined with a striped tea towel

If you try these Easy Vegan Gluten Free Biscuits, I would love it if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious. 

here are some more delicious grain-free, AIP/paleo holiday sides you’ll love:

  • Butternut Squash Biscuits
  • Sweet Potato Casserole
  • Creamy Cauliflower Gratin
  • Hassleback Squash
  • Caribbean Plantain Casserole
  • AIP Holiday Eats eBook – with 12 exclusive and festive recipes for a delicious holiday gathering
  • Thanksgiving Roundup

you might enjoy these other gluten and grain free aip/paleo breads:

  • AIP Wild Leek Sourdough Flatbread
  • Easy AIP Crepes
  • Cassava Wraps
  • Sweet Potato Tortillas
  • Vegan, Paleo/AIP Sourdough Bread
  • Grain Free Academy
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Stack of three Vegan Gluten-free Drop Biscuits

Easy Vegan Gluten-Free Biscuits (AIP/paleo, Dairy-free, grain-free, nut-free)


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3.5 from 6 reviews

  • Author: Nicole Charles
  • Total Time: 30 minutes
  • Yield: 8 drop biscuits 1x
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Description

These Easy Vegan Gluten-Free Biscuits are soft, light, tender and fluffy, and the most delightful AIP/paleo, grain-free and dairy-free drop biscuits! Ready in under 30 minutes, they’re a quick and delicious dinner side to enjoy for the Holidays or anytime!


Ingredients

Units Scale
  • 1 cup Bob’s Red Mill cassava flour
  • 1/4 cup Bob’s Red Mill coconut flour
  • 1/2 cup Bob’s Red Mill tapioca flour
  • 2 tsps cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 cup unsweetened coconut yogurt
  • 3/4 cup full fat coconut milk (from a can)
  • 1 TBSP maple syrup
  • 2 TBSP apple cider vinegar
  • 1/2 cup freshly carbonated water
  • 2 TBSP finely chopped chives or herbs of choice (optional, but recommended)
  • Flaky sea salt (optional)

Instructions

  1. Preheat oven to 450F and line a baking sheet with parchment paper.
  2. In a large bowl combine cassava flour, coconut flour, tapioca flour, cream of tartar, baking soda and sea salt and set aside.
  3. In a separate bowl combine coconut yogurt, full fat coconut milk, and maple syrup.
  4. Make a well in the centre of the dry ingredients and add in the coconut milk mixture.
  5. Finally, gently fold in the apple cider vinegar, freshly carbonated water and finely chopped herbs. Batter should be extremely light and fluffy. DO NOT OVERMIX or you will change the texture of the batter and thus the biscuits.* 
  6. Let batter sit and rest for 2-3 minutes to continue to absorb liquid.
  7. Use a 1/3 cup measuring cup to mound the dough onto the prepared baking sheet, spacing biscuits at least 1 inch apart.
  8. Sprinkle the top of each biscuit with flaky salt (if desired).
  9. Bake in middle rack of oven for 13 minutes or until the tops are golden brown.
  10. Remove from oven and allow to cool 5 minutes. Transfer to a cooling rack using a spatula and allow to cool 10-15 minutes further. They will “set” in this time, so resist the urge to break into them before then so the texture will be nice and fluffy.

Notes

* Refer to the video to see the texture of the batter before baking. 

  • Cook Time: 13 minutes
  • Category: Breads/Sides
  • Method: Baked
  • Cuisine: American

Did you make this recipe?

Share a photo and tag @healmedelicious — we can’t wait to see what you’ve made!

Categories: AIP, Appetizers, Breads, Dairy Free, Gluten Free, Paleo, Sides, Vegan

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Reader Interactions

Comments

  1. Page

    May 8, 2025 at 12:42 pm

    I more or less threw these together without being too particular on measurements or reading the notes, so when they turned out gummy and flat I was not surprised, especially after reading about other commenters struggles with textures. I’m here to tell you, this is still a great recipe even if you have a “flop”! Here’s what I did – cut them up into small pieces and air fry them until crispy – you have croutons! Slice them in half, spray with oil, air fry them, and you have mini sopes! Incredible topped with pork and salsa.

    Reply
  2. Shay

    April 6, 2024 at 5:54 pm

    I have made these biscuits at least 10 times. It is one of my favorites!! Some people mentioned the gummy texture, if you’re scooping 1/3c and then literally “dropping” it onto parchment paper, they should be the right texture. Try not to pack it into the measuring cup. Also, aip baking is always different from gluten baked goods. The texture will be different but the texture of these are amazing!
    Keep trying and follow her recipe exactly! That will help!
    Our family LOVES these!!

    Reply
  3. Amanda

    December 6, 2023 at 1:16 pm

    I followed the directions as precisely as I could, I definitely felt like the texture of the unbaked dough was nice and fluffy, not runny as other people have experienced. Unfortunately, the finished biscuits were not fluffy, but dense and kind of gummy inside. Not pleasant to eat at all. I might have thought that I under-baked them, but I left them in the oven longer than prescribed, as they didn’t look brown enough after 13 minutes.

    Reply
  4. Niki

    December 1, 2023 at 2:46 pm

    I’d like to make these biscuits this weekend. for the canned coconut milk, do I leave
    out the water at the bottom of the can? There is usually a small amount with any FF coconut milk. thanks.

    Reply
    • Nicole Charles

      December 4, 2023 at 10:29 pm

      I’d mix the liquid with the fat so that you have a thick milk!

      Reply
  5. Erica

    August 18, 2023 at 12:30 am

    Can you substitute the cassava flour for anything else?

    Reply
    • Nicole Charles

      September 6, 2023 at 9:21 pm

      I haven’t tested any substitutes for this flour combination, unfortunately

      Reply
  6. Teresa

    January 2, 2023 at 12:46 am

    I made these drop biscuits tonight and followed instructions to the tee. The biscuits STUCK to the parchment paper which actually got baked into the biscuits! Whether biscuits were warm or cold, I had to tear off the bottom layer of the biscuits to remove the parchment paper. What went wrong?

    Reply
    • Heal Me Delicious Team

      January 4, 2023 at 6:14 pm

      Hi Teresa, this sounds like a problem with the parchment paper. Did you use non stick parchment paper or wax paper?

      Reply
      • Dru

        July 30, 2023 at 6:37 pm

        “… Did you use non stick parchment paper or wax paper?” I’ve never seen parchment paper referred to as non-stick. It’s all non-stick, right?

        Reply
        • Nicole Charles

          August 13, 2023 at 5:32 pm

          Parchment paper

          Reply
  7. Rebekah

    November 25, 2022 at 7:57 pm

    Is it possible to substitute lemon juice in place of the ACV? I’m allergic to apples and yeast, so ACV is a double whammy for me. :-/ I’m hoping the lemon juice will add the sour flavor and activate the baking soda for rise…

    Reply
    • Heal Me Delicious Team

      November 30, 2022 at 3:51 pm

      Hi Rebekah, yes the lemon juice should work as a replacement acid to activate the baking soda for rise.

      Reply
  8. Colleen

    November 24, 2022 at 4:58 pm

    I usually have no problem with the recipes here but this one was a huge flop! We followed the directions to A T but this is what happened. They totally look like pancakes. So bummed as this was for Thanksgiving for all us Autoimmune people.

    Reply
  9. Julia

    November 22, 2022 at 6:49 pm

    Hi! I’m wondering if the ratios are off? Getting pancakes too because there’s too much liquid in there. Even if I nearly don’t mix!
    They smell delicious though, I’ll let you know how they taste!

    Reply
    • Heal Me Delicious Team

      November 24, 2022 at 3:44 pm

      Hi Julia, make sure to let the dough sit and rest for a few minutes to absorb some liquid. Also, ensure that you’re using full fat coconut milk from a can, as anything else will be too watery and runny.

      Reply
    • Julia

      December 2, 2022 at 2:28 pm

      Hi! Thank you for your answer 🙂
      Edit to the last comment I made : I mistakenly used srping water because the packaging looked like sparkling water. So it allll makes sense.

      Reply
  10. Tina Tran

    October 7, 2022 at 5:16 pm

    I added nutritional yeast to these biscuits and they tasted delicious however I have not been able to mail the texture. They usually come out like a pancake than a thicker biscuit. Any recommendations?

    Reply
    • Nicole Charles

      October 14, 2022 at 1:00 pm

      Hi Tina, please check out the list of tips for achieving the optimal texture listed in the blog post 🙂

      Reply

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