Gluten-Free Dairy-Free Rosemary Drop Biscuits
Ingredients
-
1
cup
unsweetened almond milk or oat milk
-
1
tablespoon
apple cider vinegar
-
2
cups
gluten-free baking flour
-
1
tablespoon
fresh minced rosemary or 2 teaspoons dried rosemary
-
2
teaspoons
baking powder
-
½
teaspoon
sea salt
-
3
tablespoons
coconut oil, warmed
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Combine the almond milk and apple cider vinegar in a jar or measuring cup and set aside.
- In a mixing bowl, whisk together the gluten-free flour, rosemary, baking powder, and salt.
- Add the melted coconut oil to the dry ingredients and mix well.
- Stir in the milk mixture until the dough is smooth, being careful not to overmix.
- Scoop ¼-cup portions of the batter onto the prepared baking sheet to form about 10 biscuits.
- Bake for 20-22 minutes or until the tops are golden brown.
- Let the biscuits cool for a few minutes before serving.
Nutrition Facts (estimated)
Servings
10
Calories
147
Total fat
4.4g
Total carbohydrates
25.3g
Total protein
1.8g
Sodium
136.9mg
Cholesterol
0mg
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