These sweet homemade Gluten-Free Strawberry Drop Biscuits are made with cassava flour and tapioca starch for a completely grain-free recipe. Topped with a simple glaze, they are perfect for breakfast, brunch, or dessert! Vegan, dairy-free, egg-free.
Strawberry season means spring, warmer weather, and all the berries! In this recipe, strawberries and biscuits collide to create a buttery, sweet breakfast treat.
While savory biscuits may get all the love, these strawberry biscuits should too!
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Why you'll love this recipe
- Delicious way to use fresh strawberries
- Simple ingredients
- Grain-free, gluten-free, and vegan
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Cassava flour - A gluten-free and grain-free flour made from the root vegetable cassava (yuca or manioc). It is a starchy tuber native to Brazil.
Tapioca starch - Also made from the root of the cassava plant, it is only made up of the starchy part of the plant. Tapioca starch is a great starch to have in your gluten-free pantry.
Organic cane sugar - Adds sweetness to the strawberry biscuits. Feel free to half the amount if you prefer less sugar.
Coconut milk - Instead of heavy cream, this is a great dairy-free alternative. I recommend using canned full-fat coconut milk. Other non-dairy milk can be substituted.
Apple cider vinegar - Combined with the coconut milk, this creates our dairy-free "buttermilk."
Vegan butter - Use your favorite planted-based butter!
Fresh strawberries - The riper the strawberries, the sweeter they will be. (Just like in this easy crisp recipe!)
Organic powdered sugar and vanilla extract (optional) - These ingredients are for making the glaze should you choose to use it.
Step-by-step instructions
Step 1: Mix and set aside the coconut milk and apple cider vinegar. Combine the dry ingredients in a medium bowl. Work small pieces of vegan butter into the flour mixture.
Step 2: Fold in the sliced strawberries. Add the coconut milk and water. Stir mixture until shaggy dough forms.
Step 3: Scoop biscuit dough and shape it into a disc with your hands. Place dough onto a prepared baking sheet and brush with extra coconut milk.
Step 4: Bake for 15 to 18 minutes until biscuits are golden brown. Top with glaze.
Serving suggestions
Serve these cassava flour biscuits for breakfast with vegan butter (or strawberry butter!), cream cheese, or a schmear of easy homemade strawberry compote!
For a strawberry shortcake variation, dollop some dairy-free whipped cream on top.
More gluten-free strawberry recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Strawberry Drop Biscuits (Gluten-Free)
Equipment
Ingredients
- ¼ cup + 2 tablespoons full fat coconut milk plus more for brushing
- ¼ teaspoon apple cider vinegar
- 1 cup + 2 tablespoons cassava flour
- ¼ cup tapioca starch
- ¼ cup organic cane sugar*
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 8 tablespoons vegan butter cut into pieces
- 4 medium strawberries cut into ¼ inch pieces
- ¼ cup water
Glaze (optional)
- ¼ cup organic powdered sugar
- 1 tablespoon coconut milk
- ¼ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper. In a liquid measuring cup, combine coconut milk and apple cider vinegar. Set aside.
- In a medium bowl, combine cassava flour, tapioca starch, organic cane sugar, baking powder, and salt. Whisk to combine. Add small pieces of cold vegan butter to the bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until pea-sized pieces of butter remain.
- Add the diced strawberries and combine. Make a well in the center of the bowl and add coconut milk mixture and water. Using a spatula, gently stir and fold ingredients until dough is evenly damp. Dough will appear shaggy and should come together when squeezed with your hand. If needed, add 1 to 2 teaspoons water.
- Scoop ¼ cup of dough and shape into a circular disc. Place on parchment paper-lined baking sheet. Space biscuits at least 1 ½ inches apart. Brush tops with coconut milk.
- Bake for 15-18 minutes or until tops are golden. Remove from oven and allow biscuits to cool on pan.
- While the biscuits are cooling, mix the glaze ingredients together in a small bowl. If you want a thinner glaze, add a little extra coconut milk. For a thicker glaze, add additional powdered sugar.Drizzle glaze on top of biscuits and serve.
Liz
Can’t wait to try these!
Tessa
Definitely a breakfast treat. :)