Gluten free vegan biscuits for your next dinner! Whether served along side a steaming bowl of your favorite soup (like my dairy free pumpkin soup), or filled with your favorite breakfast fixings, these biscuits are a homey tidbit!
A basic, but oh so delicious biscuit recipe….it fools you into thinking there is nothing different about them! I also have a paleo biscuit we love to make if you need it grain free!
I love to have a fresh biscuit to serve along a steaming bowl of soup, or to make biscuit egg sandwiches for breakfast.
Making gluten free biscuits technique tips
Successful biscuits are more in the technique than anything.
Handle the dough as little as possible to keep a lighter, flakier texture.
Extra cold ingredients are helpful, which is why I like to use my food processor! Then I don’t have to use the heat from my hands to mix anything, and I can work quicker!
After the dough is pulsed together, I sometimes put the whole bowl in the freezer to chill further.
Alternately, you can form the biscuits, and then place the whole pan in the freezer to chill for 10-15 minutes before baking.
Gluten free vegan biscuit variations:
Remember you can always get creative!
- Add in chopped ham, cheese, herbs, and green onions for savory biscuit
- Add some cane sugar and vanilla for a scone or strawberry shortcake base
- Mix in some nutritional yeast for a flavor punch. Try 1 tablespoon.
- With some chocolate chips, you will have a yummy scone!
Can I freeze my gluten free vegan biscuits for make ahead convenience?
Yes!
Once you make your biscuits, freeze them on a cookie sheet, then place them in a Ziploc bag!
Place them frozen on baking sheet and bake as directed when you are ready for a fresh biscuit!
Great soups to serve with your biscuits
- My dairy free potato soup is so warming and scrumptious!
- Homemade chicken soup is a classic!
- This white chicken chili is a dairy free pinto bean and sweet potato stew
- Homemade vegetable soup is a standby!
Gluten Free Vegan Biscuits Recipe:
If you try these allergy friendly biscuits, be sure to come back and leave a comment
Gluten Free Vegan Biscuits
Ingredients
- 3/4 cup coconut milk however start with 1/2 cup and add more only if needed Any non dairy milk will work. Higher fat content is better!
- 1 tablespoon apple cider vinegar
- 2 tablespoons psyllium husks 1 egg can be substituted.
- 2 tablespoons honey or equivalent in stevia, can sugar
- 4 tablespoons Spectrum Shortening or replace with more butter or ghee if dairy is tolerated. Vegan butter also works.
- 4 tablespoons vegan butter
Dry:
- 1/2 cup brown rice flour
- 1/2 cup sweet rice flour Mochiko Blue Star is a good brand
- 1/4 cup tapioca flour or any starch
- 1/4 cup sorghum flour
- 1 tablespoon baking powder
- 1 teaspoon guar gum
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
Instructions
- Preheat oven to 425 degrees.
- Grease a cookie sheet, or use a 12" cast iron pan.
- In a liquid measuring cup, add the vinegar and milk and set aside to curdle (this mimics buttermilk).
- Mix in the honey and psyllium husks, set aside.
- In the bowl of a food processor, pulse all the dry ingredients to mix.
- Add the shortening and vegan butter and pulse until it is chunky in appearance, and some larger chunks of fat still remain.
- Pulse in the liquid ingredients. Add a tablespoon or two more IF needed to bring the dough together.
- Gather the dough in your hands, forming a ball. Try and handle the dough as little as possible to help keep the flaky texture.
- Gather large chunks of dough in your hands, and mold them into 1.5 inch- 1.75 inch high mounds , they will not spread or rise too much. I also pat the dough into a rectangle or square and cut them into cubes.
- Bake for 12-15 minutes or until lightly golden brown.
Nutrition
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Hi, Tessa! Thanks for all your hard work experimenting with limited ingredients.
Is there any chance you’ve made a typo and the amounts of psyllium and chia are supposed to be TEASPOONS and not tablespoons, though? I never even GOT to the chia – by the time I’d finished stirring the psyllium husks into the milk, the mixture had become a solid mass!
And could you standardize the way you list your measurements? Sometimes you write out the whole word (teaspoon, tablespoon) and sometimes you abbreviate (t, T), even within a single recipe, so it’s a bit confusing.
Blessings!
Lily
I will make another batch to be sure Lily, but I am pretty sure the measurements are right. Did you by any chance use psyllium powder instead of husks? Biscuits will go well with dinner tonight, so I will let you know.
Also, this is one of the first recipes I ever posted…my recipe writing skills have come a long way since then, but little details like you point out are still there….I fix them up as I notice them, but haven’t gotten to every single recipe yet! Thanks for letting me know, I will fix THIS one now!
tested again and made a couple of modification (for clarity and gut feeling) and added some additional instructions to make it hopefully more clear!
Thanks, Tessa!
Lily
Does using the vegan substitute make a big difference in texture? I’ve tried so many biscuit recipes looking for the perfect one that doesn’t use eggs and been disappointed over and over again so I’ve become quite wary… haha. Thank you!
That’s totally subjective Aimee! I make these egg free every time,now,since figuring it out, and enjoy the texture! The psyllium makes them slightly gummy just out of he oven, but that disappears as they cool a bit.
Amazing recipe they look delicious.
arrowroot is a starch…you can find it in a lot of bulk food sections, and by cornstarch. I'd be surprised if you couldn't get it..where do you live? Since it is a starch, another starch would be a good replacement.
I have not been able to find arrowroot flour…would any gf flour work as a substitute? I will have to give these a try 🙂