The Best Gluten-Free Drop Biscuits

You know those pre-packaged tubes of raw croissant dough?  I sheepishly admit that I’ve had a bite or two of raw dough from those in my lifetime.

I know, I’m probably lucky I didn’t get worms or parasites.  But it’s so buttery, salty, and sweet and hard to resist.

Current day, I prefer to sample the dough of the best gluten-free biscuits ever.


And it tastes strikingly similar to Pillsbury croissant dough.  But without added butter, oil, or sugar.

The special combination of cashews and almond flour makes a naturally sweet buttery biscuit base that’s enhanced by a hint of salt.  The inside is moist and tender, with a bit of a crunch on the outside.


The flavor is so fantastic that I eat them plain, which works well since I don’t do jam or butter.  Or I slice them open and use them for a sandwich.

Did I mention they’re vegan?

Yup, let the guilt-free raw dough eating commence.

Note: This recipe was shared with the following blog communities: Gluten-Free Recipe Roundup, My Meatless Mondays, Meatless Monday Link-up, Make Your Own Monday, Fat Tuesday and Slightly Indulgent Tuesday, Wheat-Free Wednesday, Gluten-Free Wednesday, Allergy-Free Wednesday, Wellness Weekend.

Gluten-Free Drop-Biscuits


Makes: 8 biscuits, Cook time: 15 to 20 minutes, Oven temp: 350 degrees F


  • 1 cup cashew pieces
  • 1 cup almond flour (I use Bob’s Red Mill blanched almond meal/flour)
  • 1 tsp. salt
  • 3 tsps. baking powder
  • 1 tsp. baking soda
  • 2 flax eggs (2 T ground flax mixed with 6 T water, allow to gel for 10 minutes)
  • 1/4 cup extra thick coconut cream (I use Trader Joe’s brand)


  1. Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.
  2. To food processor, add cashews and blend for about 2 minutes, until it becomes a meal.  Add almond flour, salt, baking powder, and soda and blend.  Add coconut cream and flax egg and blend.  The mixture will be very thick batter.
  3. Using two large spoons, drop onto baking sheet.
  4. Place in oven and bake for 15-20 minutes, until golden brown around the edges.
  5. Store in an airtight container and eat or freeze within 5 days.

Nutrition information:

Serving Size: 1 biscuit,  Calories: 207, Carbohydrates: 9.5g, Protein:6.2g, Fat:16.9g, Fiber:2.7g
Please note: Nutritional information is not guaranteed and will vary based on the ingredients used.

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9 responses

  1. Pingback: {Wheat-Free Wednesday} 05.08.13 | Anne-Marie Cain {Wheat-Free Fare}

    • Hi Holly, I haven’t tried real eggs in this recipe but they should work. If the batter is too watery, just add more almond flour until it reaches a good drop dough consistency. Warmly, Marya

  2. Oh Marya! These sound absolutely awesome! I am making these this weekend. My goodness you are such a genious, what a lovely combination of complimentry ingredients. I can hardly wait to make these, thank you dear friend for being so kind and so generous to share your beautiful photo’s and beautiful recipe with us all, I love that these are made using the flax eggs…yeah!Thank you so very much.


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