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.
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 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 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.
Strawberry biscuits are best right after they are made. Biscuits will soften over time.