Easy Vegan Gluten-Free Biscuits

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Stack of Vegan Gluten-Free Biscuits with a spoonful of jam and a slice of butter

After many requests, I present 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 it wouldn’t be much more work to nail the biscuit version down. So that’s what I did. And this (new and improved) recipe is easy, requiring just 8 simple ingredients, 30 minutes, and 1 bowl to make!

Wood cutting board filled with ingredients for making our homemade Vegan Gluten-Free Biscuits

Origins of Biscuits

Soft, flaky biscuits are believed to be a pre-Civil War Southern creation. And because flour was expensive back then, they were enjoyed as a special treat on Sundays. The concept may have been inspired by British biscuits which were more like a thin cookie or cracker.

Our recipe resembles the Southern version, but is our gluten-free, plant-based take on this delicious, buttery creation.

How to Make Gluten-Free Biscuits

The base of this biscuit is a blend of potato starch, almond flour, and cornstarch, which provides a neutral flavor and light, fluffy texture (which is key in biscuits!). Salt adds flavor, baking powder helps them rise, and nutritional yeast (optional) adds a little more flavor.

Next comes vegan butter, the fat necessary to create a “flaky” biscuit. Don’t skimp on the fat, folks!

Mixing dry ingredients for our Vegan Gluten-Free Biscuits recipe
Mixing the dough for our Vegan Gluten-Free Biscuits recipe

Last but not least is light coconut milk, which provides enough moisture to make a dough. Canned coconut milk is best here! Trust us. We tested others and they didn’t make as delicious of biscuits. Once you achieve a tacky dough, 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.

Baking sheet with biscuits brushed with vegan butter ready for baking
Freshly baked Vegan Gluten-Free Biscuits on a baking sheet

I hope you all LOVE these biscuits. They’re:

& Delicious

These 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 ChiliTomato Soup, and Gravy!

Into biscuits? Check out our Vegan Pumpkin Sage Biscuits, Vegan Cheddar Jalapeño Biscuits, and our original Best Damn Vegan Biscuits!

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!

Stack of Vegan Gluten-Free Biscuits with the top biscuit filled with butter and jam

*UPDATE: Recipe was updated and republished on 9/6/18 with new photos and adjustments for improved texture and flavor.

Fluffy Vegan Gluten-Free Biscuits

Fluffy vegan biscuits made with the perfect blend of gluten-free flours for the ultimate tender, buttery biscuit! Just 30 minutes and 1 bowl required!
Author Minimalist Baker
Spoonful of jam, slab of vegan butter, and stack of Vegan Gluten-Free Biscuits
4.73 from 85 votes
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 13 (Small biscuits)
Course Breakfast, Side
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 1 cup potato starch (NOT potato flour)
  • 1 1/4 cup almond flour
  • 1 Tbsp cornstarch (or try subbing arrowroot to keep grain-free)
  • 1 tsp sea salt
  • 2 1/4 tsp baking powder
  • 1 Tbsp organic cane sugar (if avoiding sugar, sub stevia to taste or omit)
  • 2 tsp nutritional yeast (optional)
  • 4 Tbsp vegan butter (we like Miyokos Vegan Butter and Earth Balance buttery sticks // plus more for topping)
  • 1/2 cup light coconut milk (canned, not carton)


  • Preheat oven to 400 degrees F (204 C) and set out a baking sheet. To a large mixing bowl, add potato starch (not flour), almond flour, cornstarch, sea salt, baking powder, cane sugar, and nutritional yeast (optional) and whisk to combine.
  • Add vegan butter and use a pastry cutter, whisk, or fork to “cut” the oil into the flour until small bits remain (see photo). (We tried using coconut oil and while it did work, vegan butter yields a much fluffier, more tender, flavorful biscuit).
  • Add the light coconut milk to the dry mixture and gently stir with a spoon to combine. You’re looking for a semi-sticky dough and you may not use all of the coconut milk. If it looks too wet, compensate with 1-2 Tbsp at a time of almond flour or potato starch. Add more coconut milk if it is too crumbly. 
  • Transfer your dough onto a well (gluten-free) floured surface and dust the top with a little potato starch or almond 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 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 (as the recipe is written, about 12-14 small biscuits or 6-8 medium biscuits). Brush the tops of the biscuits with melted vegan butter (optional).
  • Bake for 14-18 minutes or until they look dry and fluffy. Watch carefully and be sure not to burn. Remove biscuits from oven and let rest on pan for 10 minutes. Then transfer to a serving plate. Warm or room temperature is best for serving.
  • Best when fresh. Store leftover biscuits covered at room temperature for 3-4 days or in the freezer up to 1 month. Reheat in a 350 degree F (176 F) oven. These would go well with vegan gravy, and are especially delicious with a little vegan butter and jam or compote!



*Nutrition information calculated with optional ingredients and without serving ingredients (vegan butter or jam).

Nutrition (1 of 13 servings)

Serving: 1 biscuit Calories: 118 Carbohydrates: 14 g Protein: 3 g Fat: 5 g Cholesterol: 0 mg Sodium: 192 mg Potassium: 216 mg Fiber: 1 g Sugar: 1 g Vitamin C: 0.5 mg Calcium: 68 mg Iron: 0.7 mg

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My Rating:

  1. Christina says

    Extremely happy with this recipe! Turned out way better than other gluten free/vegan biscuits I’ve made before. This will definitely be my go to recipe from now on!

  2. Elaine says

    Hi Dana,
    I appreciate all the effort that goes into your recipes. In addition to gluten free and vegan, my family member is also nut sensitive. Is there any other flour I could substitute for the Almond flour? I was thinking of making these for Thanksgiving. Thanks in advance for your response.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elaine, The almond meal is pretty central to this recipe. But we suppose you could try a blend of potato starch, cornstarch/arrowroot, and another light GF flour? If you give it a try, let us know how it goes!

      • Nadia Leal says

        I used tigernut flour instead of almond flour as I have a nut allergy and the results were great! The best vegan gluten free biscuits ever and actually better than regular biscuits that I can no longer consume.

          • Pam says

            Oh, thank you for trying Tigernut flour and reporting it worked great! That is my go-to for any of MB recipes that call for Almond flour since we can’t do nuts.

  3. Haley says

    This is my second time making these and they are amazing! The only thing is this time around they weren’t as fluffy and were SUPER crumbly. Any tips for what I could have done wrong during the prep? (I did use regular sugar in place of pure cane sugar, but that was the only ingredient change)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Haley, we’re so glad you enjoy these! It sounds like they may have needed a bit more coconut milk.

  4. Jaimee says

    I just made these and they are inedible- I’m pretty sure it was way too much baking powder, made my tongue feel funny and tastes awful! The initial bite is delicious Then it hits you! and the biscuits themselves turned out great I can tell they would be perfect if it wasn’t for the baking soda issue. I would try to lessen the amount a bit. I know I measured correctly. I’m so bummed but I will try again using only 1 teaspoon and see how that goes, would that work Dana?

    • Melané Fahner-Botha says

      For the first time a biscuit that is addictive good! I used @avirtualvegan ‘s vegan butter and no sugar. They’re on the salty side but with my pumpkin soup they’ll be fabulous. Next I will make a batch with sugar and raisins and there you have the perfect scone! Thank you for this recipe!

  5. lila says

    I made these tonight and they were great. I didn’t have Almond Flour so substitued Brown Rice Flour and same with the milk, I used Soy milk. They still turned out fluffy and yummy. Thanks for another great recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Thanks for sharing, Lila. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  6. Shannon Agee says

    My family all loved these. My son, who is definitely NOT into healthy food, begged me to make them again, albeit with pork sausage gravy on top!

  7. Victoria says

    Well, this was my first time making biscuits let along GF biscuits and they came out INSANE. I am not much of a baker but was preparing a chili for my family, they don’t have any alergies but I am going gluten / corn free bc of some issues. I did change a few things, including not being 100% vegan:
    – arrowroot instead of corn starch
    – high quality dairy butter vs vegan butter
    – doubled the nutrionial yeasts
    The flavor was EPIC. The texture was pretty good, a little “powdery” as my mom put it. I wouldn’t have been able to cut these in half like the video but they were perfect with the chili. again the flavor was sooo good . I still can’t get over how good my first bisuits came out!

    THANK YOU DANA!!!!!!!!!!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Victoria. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Fay says

      I made this for the first time and they came out so well! I used regular coconut milk (not from a can) and it was still fantastic. They were light and fluffy and super tasty. You never would have known they were GF & vegan. Definitely making these again!

  8. Preetha says

    Love your recipes, though I struggle with the weight conversions. Do you have a link in your website which converts the measurements from cups to gms ?
    Thanks a lot
    Kind Regards

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s actually built into the recipe box! Just click “standard or metric” just below the word “INGREDIENTS” to toggle between the two!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Natalie, we think that would work, but we haven’t tried it. We’d suggest letting them thaw on the oven while it’s preheating and then bake as directed. Let us know if you try it!

  9. Jess Taylor says

    Great texture but word to the wise: make sure to use sea salt not table salt. We made that mistake and they came out VERY salty.
    I would make this recipe again. Next time I’ll follow the directions…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marie-Ellen, ground almonds will make almond meal. Almond flour is made with almonds that have been blanched (had their skins removed). Hope that helps!

    • Jan says

      I’m not able to get vegan butter or earth balance because of the lockdown. Can I sub it with coconut butter? I have coconut oil, Olive oil in hand.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Jan, we wouldn’t recommend using coconut butter. Coconut oil would be a better option.

  10. aileen says

    Hi, I made these, kinda, I used the same flours, but used almond milk and coconut oil. There were quite OK, I had to add much more milk to make a somewhat sticky dough. I would not use 1 tsp salt but 1/2 tsp instead.

  11. SuzJ says

    I cannot figure out what I did wrong, but this didn’t work for me. The end result tasted like burned mashed potatoes. The texture was fantastic, but the flavor wasn’t right. I didn’t sub out anything.

  12. Anna says

    Happy new year Dana, love your recipes. Did this but using lactose free milk and the the 1to1 flour from Bob Mills, it was just perfect!!!!!!!!!!!! So long since I could enjoy a biscuit. Just love it. Will try it with coconut milk. Thanks for sharing.

  13. Natalia says

    Just made these with Bob’s Red Mill 1 to 1 glten-free flour instead of the potato starch and kept everything else more or less the same (my coconut milk was full-fat and dense so I ended up adding some water).

    The biscuits turned out great when they were hot but sandy and far too hard as soon as they cooled. Any tips?

  14. Shawn says

    These biscuits were amazing! Since going gluten free I have been craving good old fashioned biscuits and these did not disappoint. My new Christmas morning tradition. 10/10!! Thank you, thank you! :)

  15. Jessica says

    These look SO good! Do you think I could use tapioca starch in place of the potato starch and have the same result? I’m unfortunately allergic to potatoes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jessica! We haven’t tried with this recipe and can’t say for sure but if you experiment with it, report back! Good luck!

  16. Jackie S says

    These look amazing! I want to make them now but don’t have potato starch. Any recommendations to substitute? Doesn’t have to be gluten free. Thanks!

  17. Allison Akers says

    I am planning to use these biscuits to top my Vegan Fall Pot Pies for family Christmas celebration this weekend. My game-plan was to make the pot pies a day ahead and freeze them. I see that these are freezer friendly after being baked. Is it okay to freeze prior to? Thanks in advance for the advice!

  18. Teresa says

    THESE MAKE ME SO HAPPY. I made them with ghee instead of vegan butter, eliminated the sugar (gives me wicked migraines), opted for the nutritional yeast and they are SO GOOD. THANK YOU! I haven’t had a biscuit in years. Thank you, Dana, for putting in the work to figure out how to make these magical doughy beings come to life!

  19. Margret says

    These were great! Thanks for a gluten-free recipe that has an easy to find substitute for flour. My favorite six-year-old who is allergic to wheat and rice (so lots of gluten free flours are not good for her) loved them! She was so excited to get to have biscuits. I made a half batch which made four small biscuits since this was an experiment. Pressed the dough to about 1.5 inches high and then just cut into four squares.

  20. George says

    One last opinion, I think 1 tsp of salt is too much for this recipe. Next time I make them, I’ll have the salt since the Eart Balance butter I use is pretty salty on it’s own. I’ll use the potato starch instead of my tapioca starch substitute too. Otherwise, these are fantastic biscuits.

  21. George says

    Tried these today due to a desire for an egg n’ cheese breakfast sandwich. I subbed tapioca starch for the potato starch. They look great right out of the oven, even if they fell and spread a little bit. They taste buttery and salty. Nice outer crumb and tender interior. A bit of a “dusty” aftertaste, but best GF biscuit recipe I’ve made.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I’m not sure! If you give it a try, report back on how it goes with Bob’s Red Mill. Good luck!

  22. Emma says

    These are so simple and delicious! I also think the dough is great that I am going to try and use it as a base for lemon bars (minus baking powder).

  23. Karen Scutt says

    Wondering if it would be possible with homemade almond milk or breast milk instead of coconut? My allergy ridden baby can’t have coconut.

  24. Mellanie Parrish says

    Today is the second time I’ve used this recipe to make biscuits. They’re amazing! I haven’t tried it with the sugar option yet, but maybe one day. I like them as is! The first time I used almond milk bc it’s what I had on-hand and shortening. They were good. This time I used Earth Balance (Soy-free), full fat coconut milk, adding a splash of ACV, then, cutting the salt to 1/2 tsp, and they turned out amazing!! Thanks for posting a great recipe!

  25. tj says

    Great recipe, I didn’t realise I was making a scone though not a cookie :)
    I read the comments and thought weird people having gravy with biscuits (cookies to you)!
    Now I’m going off to look at your gluten free, vegan, refrigerator biscuits (cookies) if you have such a recipe, which is what I originally was looking for :)

  26. Darlene says

    I avoid all coconut products because of the ethical issue with people using monkeys to harvest coconuts. Did you test this recipe with almond milk? I would like to try it!

  27. Danielle Carter says

    I just made these this morning and followed the recipe exactly how it’s given and OMG!!!!! These biscuits are DELICIOUS!!! So fluffy, so light, and so good! I will be making these on a regular basis from now on! Thank you for this divine recipe ❤️

  28. Larissa Harper says

    This recipe looks wonderful, especially to top a vegan pot pie!!….however my husband is unfortunately allergic to potatoes (as well as has Celiac disease) any other starch that could be substituted for a similar result?? I always love your recipes, thanks so much!!

  29. Grace says

    Hi! Yet another question: could I substitute your gluten free flour mix in place of the potato starch and the almond flour?

  30. Grace says

    Hi, Dana!

    I was wondering if I could substitute coconut flour for almond flour. I’m aware that coconut flour is extremely absorbent, so if I were to use coconut flour, would I use a little bit less than the recipe required when using almond flour?

    Thank you!


  31. Julie says

    These are the BOMB! My family was freaking out! We had them with honey the first time and today, as biscuits and gravy! The flavor of this biscuit is spot on. Thank you for your awesome recipes! I used the Miyokos butter and arrowroot powder.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily! We haven’t tried with this recipe and can’t say for sure but if you experiment with it, report back! Good luck!

  32. Megan says

    These are absolutely delicious and turned out wonderful. My significant other loved them and inhaled them as quickly as I did. Unfortunately, I did have to sub out the potato starch (two of my local grocers don’t carry it) for coconut flour. I used 15% less of the coconut flour than what your recipe called for and I couldn’t be happier with the result. Thank you!!!

  33. Heather Hoffman says

    Hello! Is there a way to make this with a potato substitution and an almond substitution (I realize this is a tall order!)

    • Kristina says

      I second this…I have an almond allergy so would love to know if you can sub with coconut flour or something else…

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        The almond meal is pretty central to this recipe. But I suppose you could try a blend of potato starch, cornstarch/arrowroot, and another light GF flour?

  34. lena says

    this new recipe is superb. a tremendous improvement (and I loved the old ones!) enjoying these with some vegan country gravy. thank you dana!

  35. Elizabeth says

    Noooo I LOVED this recipie before the revisions, can you post the original one as well?! The new one doesn’t work as well for me for some reason

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Elizabeth! I basically swapped the GF flour for potato starch, and used vegan butter instead of coconut oil. Try that! That’s so funny – I found this one to be such a big improvement!

  36. Evie says

    I didn’t have high hopes as I’m new to gf baking and thought you needed gums and what not, but these are so great!

  37. Vicki says

    I made these last night for my daughter, who we recently learned may have Celiac’s. I used Bob’s RedMill GF Flour. They did not look at all like the photo -but Bob’s also has a different ingredient base (i.e., not rice). I also realized after the fact that I completely forgot to add the coconut oil (despite the fact that it was literally sitting right next to me on the counter). They came out ok -not fantastic, because they were so dense (see supra re stupid mistake), but definitely improved with almond butter or regular butter on top. I’m going to try again with a rice based GF flour blend and actually adding the coconut oil this time. Will update my comment afterward. Thank you for all of your GF recipes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Vicki, I don’t recommend using that blend for this recipe. It tends to taste gummy and dense. Try our blend next time!

  38. happy says

    TOTALLY satisfied my biscuit craving! These were FANTASTIC!! I made a batch that we quickly devoured, so I made another batch an hour later! I did double the recipe the second time so I could make bigger, fatter biscuits.

  39. Dad says

    My picky girls loved this. They’ve been eating your Best Damn Vegan Biscuits for a long time and this morning I tried this. You’re a superstar. Thanks for all the recipes.

  40. Anna Godfrey says

    I love this recipe! I have tried so many gluten free biscuit recipes and they were all failures. This one is the best, my whole family likes them! I am not vegan so I do use butter and buttermilk. Thank you for a wonderful recipe!!

  41. Debbie says

    You are a baking genius! I made these & they are delicious! :) I will no longer use my other recipes…for this is far better than any of the others I have tried. I made your recipe exactly as written. I used unsweet almond milk & Earthbound butter (frozen). Thank you so so much!! :) God bless you Dana!

  42. Leslie says

    I made these yesterday for brunch. They are wonderful! Sent the recipe to my daughter this morning. My granddaughter has food allergies, she just asked my daughter if she would ever be able to eat bread again. She can eat this!! Thank you.

  43. Corey says

    Made these for the second time tonight. Flavor: delicious! However, like several other commenters, mine didn’t really fluff up, more the firmer disc situation. I halved the recipe an it made 4-5 small biscuits. Will make again because they paired really nicely with the lentil sweet potato sheperds pie.

  44. Leah D. says

    BEST version of a GF vegan biscuit I’ve made yet! (And I’ve tried several recipes!) Ate them up too fast the first time – will have to make a double batch the second go around. Thanks for this recipe!

  45. Ashby says

    I was really excited about this recipe, because I was craving (gluten free) biscuits, and they turned out DRY. Like really, can’t pick them up, crumble into piles of sand, choked on the first bite, dry. I followed the recipe really carefully, but everyone else who’s done it seemed to have success, so I don’t know what I did wrong. I’m really disappointed…!

    • LeRoy Bechtel says

      I made this recipe to the “T” and it was so dry it wouldn’t hold together. No “sticky dough” as the recipe suggested. Does the climate or weather affect this?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, it sounds like you didn’t add enough vegan buttermilk. Try doing that next time! The dough should feel tacky.

  46. Patrick Galbraith says

    these are fantastic! I made these and they were really good. I want to take more to bring with me on a trip this week. Thank you!

    I’m also thinking – these could be good pecan sandies with a little sweetness and pecans?

  47. Kiki says

    I tried so hard and made these “by the book” but after two tries I give up! Mine look the same but they taste just awful. Should have tried them before Christmas dinner.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Kiki, sorry for the delayed response. Did you by chance use a different flour blend here? That’s likely why they didn’t turn out.

  48. Chanel says

    I have made both this recipe and the Best Damn Vegan Biscuits (3 tries) and ended up with hockey pucks every time. I am familiar with the principles of biscuit making, so is DH (he is a native Southerner, hence the designated biscuit baker) – we have been following the instructions to the letter ….. and DH does miss biscuits so. He “blames” the Earthbalance and/or the GF flour for our failures, but I can’t imagine that being the problem. Any sage advice? I don’t even know how to fairly rate the recipe, since I believe the problems with it are due to operator error …. Thanks :)

  49. Elese says

    Instead of corn starch, could I sub potato starch or tapioca?
    We typically stay away from corn, I know there is a small amount in the baking powder, but I do not have plain corn starch.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elese! We have not tried either of those subs but if you do, please report back on how it goes!

  50. Lisa Loney says

    I’ve made these several times, both the wheat-flour and the gluten-free flour minimalist baker recipes, and both are delicious! I’m currently obsessed with the gf one. It’s a holiday staple. Thank you!

  51. Keri says

    She has another awesome recipe for non-gluten-free people called Best Damn Vegan Biscuit… I’ve made them before and they are wonderful! I’ve since developed a sensitivity to gluten, so I’m excited to test this GF option out for Thanksgiving tomorrow.

  52. Lisa Bowser says

    Hey. I’m so excited to try this recipe, however we are not gluten -free. Can I just replace with regular flour without making any other adjustments?

  53. Danielle says

    Thank you for the wonderful recipe!! These were so simple & delicious. They are husband & 9 month old approved! I used Bob’s Red Mill 1:1 GF All purpose flour & used all the liquid. I will make them many more times.

  54. Madison says

    I made these biscuits over the weekend with earth balance, Trader Joe’s gluten free all purpose flour, raw almonds processed in my food processor, rice milk, and all other listed ingredients. They came out of the oven looking amazing, but they were inedible. They had this awful bitterness to them. Despite my warnings my friends tried them only to end up spitting them out. I’m unsure what could have caused this. Was it an ingredient I used?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Definitely due to the TJ’s all purpose GF mix. I don’t like their blend. Try ours next time!

  55. Chris says

    I was excited to find your gluten free biscuit recipe, but I’m allergic to almonds. I can use cashew milk, but is there another nut flour I can use? Haven’t been able to find an alternative.

  56. Laurie says

    Hi Amanda,
    I have made these twice – the first time with a store bought GF blend and the second time with your GF recipe. Both times they ended up looking quite anemic, not at all golden like yours. The taste is great but the look is not so good. Any suggestions?

    • Sarah says

      I had the same problem. Mine weren’t golden either. My batter was also super wet, even though I only used maybe 2/3 of the liquid (I added more of the gf flour mix to compensate). I’m going to try a different brand of almond flour next time (I used Bobs from whole almonds and it’s not my fave) and put them closer together on the sheet. Any other trouble shooting tips? This is my first time trying to bake gf.

  57. Lena says

    these are soooo good! i used bobs red mill 1:1 and miyokos cultured butter and they are so amazing! fluffy and flaky i just ate 4 for breakfast with gobs of honey on top and i am in heaven!

  58. Becca says

    Hi Dana. I love so many of your recipes! A good friend of mine recently discovered she is Celiac and she loves bread. I am hoping to make these GF biscuits for her and shipping her them and some jam. I am in CA and she is in Austin. How long will these biscuits stay fresh? I’m trying to make sure I can time it right and that it’s worth it to ship them to her.


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Becca! They should last! I would recommend making them, let them cool, package them and then send them express!

  59. Angela says

    I have made these twice now… so easy and so TASTY! My entire family loves them. I can whip them up in the morning before school for breakfast they are that easy! Thank you!

  60. Pauline says

    Am always really excited when i receive your newsletter but this time i wanted to cry ! Thanks a million for your wonderful recipes !

  61. deliciouslynell says

    Hi there! I am super keen on trying this recipe! But I wanted to check, do these remain moist the day after baking or do you find they dry out? How long can they be stored at room temperature? And do you think it would be possible to freeze them to eat later so I don’t waste any delish biscuits? :)

    • deliciouslynell says

      Oops, if I had read this on my laptop rather than my phone first I would’ve seen you specifically outline all the above already! Apologies!

  62. Suzanne says

    I was pleasantly surprised by these biscuits! I have become a little wary of gluten free baked goods but these were really great. A little more tender than regular biscuits but otherwise very similar to gluten biscuits. Thank you so much for this great recipe!

  63. Maria says

    After deciding a biscuit was worth feeling sick after eating yesterday, I am so psyched to see this version… spoiler alert, it wasn’t worth feeling so sick after:( But the apple butter I put on top of it made it almost worth it;)

  64. Agness of Run Agness Run says

    This is a truly delightful treat which I am willing to try soon, Dana. Can I use coconut milk instead of almond milk?

  65. monikad says

    Made these over the weekend and only had unsweetened vanilla almond/cashew milk but figured it would work since I was planning on having these with Earth Balance and apricot jam. WOW! Definitely a hit – they grew a bit, crusty top (I used coconut oil on top before baking) and they cut open and kept their shape but were still crumbly and flavorful and not too moist. Will definitely make again since I bought a bag of gf flour just to make these :)

  66. Samantha says

    Success! Made these babies using Bob’s Redmill 1:1 GF Flour and they came out perfectly! Moist yet crumbly and perfect on top of Dana’s Vegan Pot Pie recipe.

    • Kelly says

      Hey Samantha ! I realize this post is a year old but I was wondering which ingredients did you sub the Bobs 1:1 for? The potato starch, corn starch and almond flour or just the almond flour? Thanks!

      • Samantha says

        Hi Kelly,
        I only used the Bob’s Redmill GF 1:1 Flour. I didn’t substitute anything for it. I remember the recipe turning out great! Good luck!

  67. Courtney says

    Uh YUM, I made these babies today as a side to our soup for dinner and they turned out really well. My only regret is that I didn’t double the recipe so I would be able to have a jam/jelly/honey situation with these biscuits in the morning. MB crushes it again.

  68. Shannon says

    Elizabeth, most vegans don’t like to consume GMOs because they are created using human and animal DNA, thus making them not vegan. I don’t eat them because they aren’t real food and thats a fact.

  69. Shannon says

    OMG YESS! We made these biscuits today and they are the BEST BEST BEST gluten free biscuits ever! So tender and flaky, yet they held together beautifully. And the flavor was incredible! I used the Miyoko vegan butter instead of coconut oil and they were divine! Thank you so much Dana for posting this, I wish I could give you 10 stars on this one!

  70. Donna in Inwood says

    And I have a question about this recipe: is there a sub for the gluten-free flour mix? I can’t eat any kind of grain. thanks.

      • Donna in Inwood says

        Oh thanks. I finally clicked on your link for the gluten-free flour blend — my apologies, I thought this was some prepared food. Didn’t realize it was a DIY!
        Potato starch and tapioca flour are things I can eat, and do use in baking. So the rice flour is the only problem. I’m guessing the white rice flour is finely ground — it looks so in the photo. I’ll do some research on rice flour. I have cassava flour in my pantry, which is also very fine grind, maybe a sub. Thanks.

  71. Donna in Inwood says

    There is a lot of misdirection in this comment. In other words, Elizabeth Grisham is trying to direct you to the studies that have been done on GMO seeds, which have been largely inconclusive, instead of having you look at the studies on the toxic weedkiller that is nearly always paired with GMO seeds, which are conclusive: GMO weedkiller (usually glyphosate) causes cancer. That’s why the European Health Organization banned it. The “M” in GMO stands for “modified” and the modification in nearly all cases has changed the plant to tolerate huge doses of weedkiller. That’s done to increase the farmer’s profit, because pouring buckets of weedkiller onto the corn makes it easier to harvest the plant and keeps some of the bugs away. They don’t seem to mind that the corn happens to be your food, which you put in your stomach, and in your kids’ stomachs. Don’t be fooled by Elizabeth Grisham, who is almost certainly a robot that was programmed to make comments like this on food sites, not a person.

    • Naomi says

      You may be correct ! I notice this Elizabeth “person” hasn’t responded to any comments. ??? Probably not programmed to do that ?

  72. Cassie Tran says

    Can you really skimp on the fat in biscuits without altering the texture of the doughy and fluffy treat? I personally don’t think so, hahaha! Is there a substitution I can use for almond flour? It’s pretty expensive to find where I live!

  73. Marleen says

    Hi these look soo good. And I love that they are both vegan and gf.. but I don’t like to use gf flour. Can I use 2 cups of almond flour instead??

  74. Heather says

    Oooooh. GMO’s make people sick. This is FACT. Its banned in most countries. Whatever Monsato paid studies you have read are lies. Its crazy with all the info out there at our finger tips that there are still so many blind to the truth around food in this country.

  75. Annie Salsich says

    These sound awesome! Question — my son has a nut allergy. Would oat flour or chickpea flour work in place of the almond meal?


  76. Stacey says

    Great recipe! Wondering if I could use sweet rice flour for the white rice flour? Or perhaps more brown rice flour? Thanks for all you do!

  77. Samantha says

    Yay!! Can’t wait to make these! I feel like they would be amazing on top of your Vegan Pot Pies! Do you think using the Bob’s 1:1 GF Flour Blend would work well here?

  78. Natalia says

    These look amazing! I’m definitely make them this weekend with a mushroom gravy mmmm.

    Can you make a vegan gluten free burger bun recipe?! Or a sandwich bread? I’ve been looking for a good gf bread recipe since everything in the grocery store is so expensive…


      • penny says

        i second this!!! gf bread has eluded me for so long and i have tried so many recipes and there is literally not one v/gf bread option at any stores near me

    • Jennifer Messerschmidt says

      Any chance you can post the original recipe? I loved it and the altered one has things in I don’t like to use.

      • chris says

        Have you found or able to recreate the original recipe? I came on here to make them and we are so disappointed the recipe was removed. Thank you!

        • Homeschool Mom says

          I’m taking a chance that the moderator will allow my comment. I completely respect Minimalist Baker for not wanting to keep up an older version of a recipe if they feel they’ve improved greatly on the recipe and want to present their *best*. That said, my heart goes out to these people wanting to cook for the families. I know how hard it is to hunt down allergy-friendly recipes that work for your family. Your budget, your ingredients you normally buy, your time, your tastebuds, etc. It would make me super sad if a recipe that was one of my go-to recipes disappeared offline and I didn’t have it written down or printed off. In light of other commenters asking so nicely for the original recipe, I would like to inform them that there is a website called the “Wayback Machine” which takes snapshots of some webpages and archives them. I have been able to successfully use it to “rescue” some recipes from the exact same fate. It appears that the original version is available to view here: https://web.archive.org/web/20171120114528/https://minimalistbaker.com/easy-vegan-gluten-free-biscuits/

          I’m excited to try these biscuits, and thankful that I can try *both* versions to see what our family prefers. Thank you for sharing SO many recipes with everyone and for allowing such a great atmosphere of helping others in the comment sections, it is a huge blessing!