Easy Vegan Gluten-Free Biscuits
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Fluffy, tender, vegan, gluten-free biscuits! Just 1 bowl and 9 simple ingredients required! The perfect vegan, gluten-free biscuit for any occasion!
Recipe type: Side
Cuisine: Vegan, Gluten-Free, Southern-Inspired
Serves: 10
  • 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)
  1. Preheat oven to 400 degrees F (204 C) and set out a baking sheet.
  2. 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.
  3. To a large mixing bowl, add gluten-free flour blend, almond flour, cornstarch, sea salt, baking powder, and baking soda and whisk to combine.
  4. 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).
  5. 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.
  6. 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).
  7. 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).
  8. Continue, reforming dough as needed, until all of the dough is used - about 10-12 small biscuits or 6-8 medium biscuits.
  9. 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!
  10. 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.
  11. 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.
  12. Best when fresh. Store leftover biscuits covered at room temperature for 3 days or in the freezer up to 1 month.
*Recipe adapted from my Best Damn Vegan Biscuits, and my Vegan Gluten-Free Shortcakes.
*Nutrition information is a rough estimate for 1 of 10 biscuits calculated with coconut oil.
Nutrition Information
Serving size: 1 biscuit (of 10) Calories: 97 Fat: 4.4 g Saturated fat: 3.6 g Carbohydrates: 14.4 g Sugar: 0 g Sodium: 220 mg Fiber: 1.8 g Protein: 1.3 g
Recipe by Minimalist Baker at https://minimalistbaker.com/easy-vegan-gluten-free-biscuits/