After many requests, I present to you the Vegan Gluten-Free Biscuit!
Many of you may know, but years ago, I perfected the Best Damn Vegan Biscuit, and damn, it’s good.
Since then, I developed a recipe for Vegan Gluten-Free Shortcake, and in doing so, I realized that it wouldn’t be much more work to nail the biscuit version down, too.
So that’s what I did. And this recipe is easy, requiring just 9 simple ingredients and 1 bowl to make!
The base of this biscuit is a blend of my gluten-free flour blend and almond flour, which provides a neutral flavor and light, fluffy texture (which is key in biscuits!).
Next comes coconut oil (or vegan butter), which provides the fat necessary to create a “flaky” biscuit. Don’t skimp on the fat, folks!
Last but not least is the vegan “buttermilk,” which is a simple blend of almond milk and lemon juice. This provides enough moisture to make a dough, and then you’re ready to shape and cut out your biscuits!
Just a short bake in the oven at a high temp and voila! You have fluffy, tender, gluten-free, vegan biscuits on your hands! Yes, it’s that simple.
I hope you all LOVE these biscuits. They’re:
Slightly buttery + salty
Vegan, gluten-free biscuits are delicious with vegan butter and jam, compote, or even maple syrup. For a savory version, try topping them with Macadamia Nut Cheese and roasted or fresh vegetables. Plus, they make the perfect companion to things like Veggie Chili, Tomato Soup, and Gravy! They’re also delicious with a little Coconut Yogurt and fruit!
If you try this recipe, be sure to let us know! Leave a comment, rate it, and tag a photo #minimalistbaker on Instagram. Cheers, friends!
- 3/4 cup (180 ml) unsweetened plain almond or rice milk
- 1 Tbsp (15 ml) lemon juice or apple cider vinegar
- 1 cup (160 g) gluten-free flour blend*
- 1 cup (112 g) almond flour
- 2 Tbsp (14 g) cornstarch (non-GMO when possible // or sub arrowroot starch)
- 3/4 tsp sea salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3 Tbsp (45 g) coconut oil (scoopable, not melted) or vegan butter (vegan butter adds more of a buttery flavor, but coconut oil works well, too)
- Preheat oven to 400 degrees F (204 C) and set out a baking sheet.
- In a liquid measuring cup (or small bowl), combine dairy-free milk and lemon juice or apple cider vinegar and stir to combine. Set aside.
- To a large mixing bowl, add gluten-free flour blend, almond flour, cornstarch, sea salt, baking powder, and baking soda and whisk to combine.
- Add coconut oil or vegan butter and use a pastry cutter, whisk, or fork to "cut" the oil into the flour until small bits remain (see photo).
- Add 3/4 of the vegan buttermilk to the dry mixture and stir with a spoon to combine. You're looking for a semi-sticky dough, and you may not use all of the buttermilk. I used all but 1-2 Tbsp (see photo). If it looks too wet, compensate with 1-2 Tbsp at a time of almond flour or gluten-free flour blend.
- Transfer your dough onto a well (gluten-free) floured surface and dust the top with a little gluten-free flour. Handling as little as possible, form into a 1-inch-thick disc with your hands (these biscuits don’t puff up as much as their gluten-containing cousins, so only push the dough down as much as you desire them to be thick).
- Then using a well-floured biscuit cutter, small cookie cutter, or narrow drinking glass, cut out biscuits and transfer carefully to a greased baking sheet with a spatula. Arrange the biscuits so they are close but not touching - see photo).
- Continue, reforming dough as needed, until all of the dough is used - about 10-12 small biscuits or 6-8 medium biscuits.
- Brush the tops of the biscuits with almond milk or melted coconut oil. Oil will help them form more of a crust, whereas almond milk will help the biscuits remain a bit more moist. Both work well!
- Bake for 15-20 minutes or until they look dry and slightly fluffy. Then increase heat to 450 F (232 C) and bake for another 3-5 minutes to brown the outside (see photo). Watch carefully and be sure not to burn.
- Remove biscuits from oven and let rest on pan for 5 minutes. Then carefully separate the biscuits so they can cool completely. It's important to let these cool and the steam to release or they can be a bit on the moist side. Warm or room temperature is best for serving.
- Best when fresh. Store leftover biscuits covered at room temperature for 3 days or in the freezer up to 1 month.