Strawberry Drop Biscuits (Gluten-Free)
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.
Servings 8
Calories 159kcal
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.
Notes
*For a less sweet biscuit, reduce the organic cane sugar by half.
Strawberry biscuits are best right after they are made. Biscuits will soften over time.
To store: Keep biscuits in an airtight container at room temperature for 1-2 days or in the refrigerator for 3-4 days.
Adapted from The New York Times.
Nutrition
Serving: 1biscuit | Calories: 159kcal | Carbohydrates: 15g | Protein: 0.3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 271mg | Potassium: 45mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 535IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 1mg