Easy Vegan Gluten-Free Biscuits

I’m not dairy free so I made these with salted butter and buttermilk. Couldn’t bake them right away ( oven being used at lower temp) so I popped them in the freezer for an hour. I had to increase the cooking time to 20 minutes but they turned out fabulous ! So good I think next time I’ll keep them in the freezer and just bake what I want at that moment – they are better fresh out of the oven. Reheated they are more scone like but still amazing.

OMG! These worked!
They actually taste like Australian scones. I must have tried hundreds of recipes but nothing came close.
I didn’t have enough potato starch so halved the recipe.
I’m no longer vegan so I used butter.
When I looked at the almond flour it didn’t seem right so I used almond meal.
And they still worked!
Beautiful flaky scones 🥰

These were terrific. I subbed Elmhurst cashew milk for the coconut milk and they were fine. We ate them with a carrot ginger soup and it was a a great combination.

This is a Heavenly recipie. I made them with your pot pie recipie and nearly at the whole pot’s worth. From the taste to the texture : Delicious!

Overall this recipe is really good. I made it a few weeks ago and they didn’t rise at all and I wasn’t a huge fan of the taste – the coconut was very overpowering. I made these again tonight to have with a roast and instead of coconut I did almond milk with a splash of apple cider vinegar to make a vegan buttermilk. Last time I omitted the nutritional yeast and this time I added it but didn’t measure. I also did 4 heaping tablespoons vegan butter, I didn’t have enough potato starch so probably 3/4 c potato and the rest tapioca. I also added vegan cheese to the mix. 3 minutes before taking out I brushed on melted vegan butter. This time they were much fluffier and the taste was so good! Probably the closest taste I’ve had to a buttery biscuit since going gluten free. So good! Will definitely make again

These are by far the best GF biscuits I’ve ever made and I have tried SO MANY recipes! They are light and fluffy and can be cut without crumbling. I did add the nutritional yeast as recommended and it gave the biscuits a richer flavor in my opinion. I also used regular butter, and brushed the tops before baking. This made 7 biscuits for me, and my bake time was 14 minutes. These are a keeper for sure!

Made this to top the MB gluten free chicken pot pie soup recipe. First gluten free biscuit recipe that I have tried that actually tastes and has texture like a regular biscuit! Mixing butter into flour (like in a pie crust) always freaks me out – I can never do it right unless I use a food processor which is what I did here. I froze my dairy free butter then added it to dry ingredients in the processor bowl and pulsed until fine sand texture. Transferred to a regular bowl and added coconut milk and gently mixed to texture shown in recipe photo. Turned out perfect! I appreciate the always helpful photos and videos on the website, makes it easier to get a perfect outcome, thank you MB!

Terrific recipe. I added all the milk (I subbed oat milk for light coconut milk) at once and my dough was more like a batter than a biscuit dough, so next time I’ll add more gradually to get a better consistency. It was hard to work with, but the end result was tender and delicious, very flavorful biscuits! Another note: I made sure to measure my flours by scooping into the measuring cup with a spoon and leveling with a knife, since I know gluten free flours can pack too densely and give a dense/dry result. I’m so pleased to have found this recipe, thanks a million!

Let me preface this by saying I cannot cook but this was an easy recipe to follow. The biscuits were DELICIOUS! I did not have coconut milk on hand so I substituted Almond Milk.

I made the GF biscuits and they were REALLY good. I am not a baker at all so I was extremely happy that they turned out so well. I did add a bit more coconut cream because my dough was a bit dry.

I just made these this evening and I’m shocked with how amazing they are! I’ve made a lot of gluten-free and grain-free bakes and they don’t always work. All the reviews for this recipe won me over so I had to try it!
I used grass-fed butter instead of vegan butter, subbed arrowroot for the cornstarch and just used table salt instead of sea salt and they turned out great! They were perfect with our chicken soup as well as with jelly! My daughter hasn’t had a really good biscuit since having to go grain-free and these were perfect! Thank you!!!!

Love Love Love this recipe.
These biscuits are so so good. I have made them several times, and they’re so easy and fool proof.
Whenever a recipe calls for light coconut mylk, I just make it by adding water to regular coconut mylk. I use what’s left to make the gravy.
I love miyoko’s cultured butter, and it works great in this recipe.
The only change I make is coconut sugar in place of cane sugar.

Thanks for a fantastic and easy recipe.

These biscuits are AMAZING! So easy and delicious! I highly recommend you make them!

I only had “regular” coconut milk, not light and this recipe worked beautifully! Super super super delicious!!!

I made the recipe exactly as written except I was shy about 2 Tbsp potato starch and substituted with tapioca flour/starch. It worked beautifully.
As a celiac vegan I haven’t had a biscuit this good since I was eating gluten over 11 years ago.
These are life changing biscuits!!

Outstanding! We had them fresh with soup and then with dairy-free sausage gravy the next morning (put biscuits in a cold oven set to 350 and when it comes to temp they’re perfect). Crisp on the outside tender on the inside, soooo good!

Well, you all have outdone yourselves with this recipe!
I forgot that I wanted to make this before my gluten free husband got home from work. I was distracted with kids and grandkids around. In my haste to just get them made asap, I skipped the sugar and nutritional yeast. And I subbed oatmilk for the light coconut milk because I didn’t want to hunt for it in the pantry.
They. Were. Amazing. Even my gluten, dairy eating kids said they were impressive. The biscuits had a delightful texture and great flavor. We used butter flavored coconut oil on top.
Thank you, thank you! I didn’t expect to find a recipe that would come close to my Nana’s buttermilk biscuits but these were shockingly satisfying! Wow!

I’m currently eating these and had to leave a review because they are SO GOOD. I made them as written other than halving the amount of sugar and omitting the nutritional yeast, I was worried they would taste like coconut with the coconut milk but they don’t. They are buttery and flaky and delicious!

Wow, I’ve been looking for a recipe with this outcome for a long time. I’ve made these twice now. First time: as written, using Nutiva shortening for the butter and full-fat coconut milk, made 9 med. size biscuits. Second time: I decided to try adding diced green onion and vegan parmesan to the batter right at the end of the dry ingredient stage before I cut in the vegan butter and added the coco milk, and cut them out as 20 mini muffins. It was so delicious, highly recommend! Next I want to try making them with Miyoko’s for hopefully a richer flavor.

These were delicious! My kids loved them! I will definitely be putting this recipe into rotation !

I am so impressed by this recipe. We aren’t vegan so I used unsalted butter and buttermilk. My son is gluten free so this recipe makes perfect biscuits for him and us. I will cut down on the salt next time to make it a little less salty. Excellent texture and biscuit taste. I had leftover honey butter mixture from a dinner roll recipe so I brushed it onto the fresh out of the oven biscuits.

I substituted Bob’s Red Mill All-Purpose Baking Flour for the almond flour, full fat coconut milk for the lite coconut milk, and coconut sugar for the cane sugar. They came out just the way I was hoping–so delicious!! Thank you for creating such a perfect recipe!

Wow, I already know these are gonna be a staple in my house. It’s been so long since I’ve had a bread component to go with meals. Huge plus that it’s also yeast free. After making it once, I instantly tripled the dried ingredients in a big bag to make future sessions easier.

Tried several different recipes – this one’s my favorite. The only variation I made was to cut back on a little on the sugar (I’m not a fan of sweet biscuits-although I think in needs some to help cover the baking powder flavor). And I only had full fat coconut milk, which worked great (just need a tablespoon extra). Whenever I’m looking for a reliable recipe my daughter recommends your site, and she’s always right! I’m a personal chef and constantly on the look out for vegan recipes that seem “normal” and occasionally I need gluten free recipes – you have yet to fail me! Thank you!

I just made these. Not only were they quick and easy to make, they were delicious. So addictive. I could not stop eating them. Crispy on the outside, fluffy on the inside and very tasty even though I omitted the sugar.

Thank you for sharing, Dana! Will definitely be making these again.

I’ve made these a few times and they’re pretty good…. however they are not fluffy like everyone is saying???? I don’t use the sugar or yeast and sub cornstarch for arrowroot because I don’t eat corn….

yum! turned out great. i omitted sugar, and subbed homemade cashew mylk for coconut milk.

These came out perfect. Thank you so much for this recipe. I left the sugar out. Both of my kids (16 and 8 year old) loved these so much. I will be making these again for sure. These easy to follow recipes are so good to whip up.

I made this, exactly as written, with no substitutions and they came out perfectly! My dairy free, gluten free, picky teenager son ate them for dinner and breakfast. Thank you!

Whoop Whoop!! Another great recipe. I had to stop myself from eating them ALL. LOL Thank you so much for taking time to put these recipes together. The instructions and videos are so helpful.
It’s not easy being gluten free let alone vegan, but with your help, its a breeze!!! Thank you and God Bless you!

I just made these but I didn’t have almond flour.
What I did have was the Bob’s GF baking flour (1:1) and oat flour. Honestly, I kind of winged it by doing 1 cup of GF baking flour and 1/4 cup of oat flour. Didn’t use arrowroot or cornstarch. Rest of the ingredients I had.

They turned out pretty good!!

Thank you for this recipe!

I just moved and had to make do with what I had on hand, so I made a few changes but they still turned out really well! I used Bob’s Red Mill GF flour instead of the potato starch, olive oil instead of the butter, coconut sugar instead of the cane sugar, almond milk instead of the coconut milk, and omitted the corn starch. I’m excited to try the actual recipe when I get the necessary ingredients, as I imagine they’ll be amazing!

I love these biscuits. I used to think they were pretty good I had made them several times but something seemed a bit different. Recently I switched them up with arrowroot and coconut sugar and they now deserve all 5 stars. So good. Thank you

Wow. Just wow. These are by far the best gluten free (and vegan) biscuits I’ve ever made. I’ve been GF for over 10 years and every other biscuit recipe or mix I’ve tried has yielded hockey puck-like results.
I used nutivia shortening instead of vegan butter, because it’s what I had on hand. It worked well.
Thanks for (another) amazing recipe!

I’ve tried to make biscuits so many times since we had to quit gluten. I was about to give up hope! But we have had them in restaurants, so I knew it could be done. I had my doubts with this recipe…..how can it be this easy? But you’ve never failed me before. The only change I had to make was that I made the regular coconut milk lite by adding water. (Then I had a bunch of milk leftover to make gravy) ….very good biscuits. Thank you for the recipe. 💙💙💙💙💙

Delicious biscuits! These will be my go to from now on.
I subbed a gf flour blend (western family brand) for the almond flour.
I used oat milk instead of coconut milk and left out the sugar since the oat milk was sweetened.
My husband *almost* didn’t notice these weren’t the usual buttermilk biscuits I bake!
Great recipe, thank you.

Biscuits are amazing. Absolutely delicious! Instead of butter I used homemade vegan butter. I also serve these with your vegetarian sloppy Joe’s equally delicious. Thank you for your natural, nutritious and delicious recipes.

OMG!! These are delicious!! No way anyone would ever miss ‘regular’ biscuits with these. So fluffy and melt in your mouth delicious

These are the BEST gf biscuits I’ve had. Fluffy, flavorful and versatile. We’ve made them with lentil gravy and also with jam on top. Both delicious. Thank you!!!

Hello, my boyfriend and I love these biscuits! We’ve made them on more than one occasion. This time we didn’t realize we only had about 1/8 cup of almond flour left so we used some gluten-free oats to make oat flour. Following the measurements of the almond flour, we substituted the rest needed with oat flour and that worked great. This recipe is really versatile! Thanks!

Thank you so much for this recipe. These biscuits are delicious ?
It’s so hard to find good recipes that are vegan and gluten free, but your recipes never disappoint!!