These homemade vegan Strawberry biscuits are made with lightly sweetened buttermilk biscuit dough and fresh strawberries; not to be confused with our delicious Strawberry shortcake recipe. This gluten-free vegan strawberry biscuits are tender and flaky, perfect for breakfast or brunch. Popeyes Inspired.
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Adapted from the wonderful PinkOwlKitchen.com
PIN these Vegan Gluten Free Strawberry Buttermilk Biscuits to try it later!
We saw this recipe and immediately knew we had to try it. We went to our go-to vegan gluten-free buttermilk biscuit recipe in order to make these moist and flaky gluten-free vegan Strawberry Buttermilk biscuits. Check out our vegan Sweet Potato Biscuits too.
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Frequently Asked Questions
Biscuits are one of the easier baked items to make from scratch and this gluten-free biscuit recipe is no different.
The basic biscuits making steps are the same: Mixing flour, cutting in cold butter, adding buttermilk, kneading the dough and shaping and baking the biscuits.
Number one question we get asked all the time. We’ve tried and do not recommend.
Trying to offset the extra moisture from the frozen berries is tough. Baking without gluten, eggs, dairy, butter and milk is already a big enough challenge. We strongly suggest getting fresh strawberries.
In a pinch dehydrated berries we be our preferred substitute. But trust us fresh strawberries are worth a little extra work of picking some up on your next trip.
Yes. You can use other berries or peaches and plums.
Yes, this biscuits hold up quite well. We usually make on Sunday and enjoy through the week. You can also freeze them.
Ingredients
- Fresh Strawberries - chopped fresh strawberries added to the dough creating sweet strawberry flavor all throughout.
- Gluten-Free All-Purpose Flour - without Xanthan gum, we like the King Arthur All-Purpose Flour (not the same as the King Arthur Cup For Cup)
- Vegan Buttermilk - adds a nice tangy to the biscuits as well as help the biscuit be more flaky and to rise better. Its very ease to make your own vegan version of buttermilk.
- Baking Soda & Powder - the leaveners
- Sugar
- Cold Dairy-Free Butter - We like Earth Balance sticks
- Plant-Based Milk
See recipe card for quantities
Instructions
Preheat oven to 450 degrees and place piece of parchment on baking sheet.
Prepare vegan buttermilk by combining apple cider vinegar and vegan milk. Set aside for 20 minutes.
Combine and mix the dry ingredients in a medium bowl.
Cut the cold plant based butter into the flour mix in small pieces, mixing into the flour.
Add vegan buttermilk to mixture and stir the dough until the ingredients begin to come together.
Instead of kneading we folded the dough since gluten-free dough is very sticky and a little crumbly. Dump the mixture onto a piece of parchment, sprinkled with a little flour.
Then using the paper, fold the dough over onto itself about eight times. The folding technique will help ensure that your biscuits have flaky layers.
If the dough is really sticking to the parchment or you cut the biscuit and it falls apart (see picture) you may to add extra flour (up to ¼ cup) until the dough holds its shape.
Fold in the sliced strawberries. Just a few folds and then you’re ready to cut your biscuits.
Cut out biscuits, re-roll scraps of dough; and place on a parchment-lined baking sheet.
Re-roll the scraps of dough. Cook or you can place on baking sheet in freezer for a few minutes until firm and then transfer to freezer safe ziplock bag for later cooking.
Bake for 15 to 18 minutes. (The baking time can vary a little, depending on moisture in the berries and how large you make the biscuits). Enjoy warm. Biscuits are best the day of.
Storage
Store in a container with an airtight lid in the refrigerator for up to 2 days. Reheat in microwave or oven or freeze for later.
More Vegan Gluten-Free Breakfast Recipes
Vegan Breakfast Sandwich | Tofu Scramble | Gluten-free French Toast
📖 Recipe
Vegan Strawberry Biscuits
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Equipment
- Baking Sheet
- Parchment Paper
- Biscuit Cutters
Ingredients
- 2 ½ cups Gluten-Free All-Purpose Flour - without Xanthan gum, we like the King Arthur All-Purpose Flour (not the same as the King Arthur Cup For Cup)
- ¼ cup Sugar
- 3 teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ¾ teaspoon Salt
- 8 tablespoons Plant-Based Butter - cold
- 1 cup Fresh Strawberries - diced
Vegan Buttermilk
- 1 cup Plant-Based Milk
- 2 tablespoon Apple Cider Vinegar
Instructions
- Preheat oven to 450 degrees and place piece of parchment on baking sheet.
- Prepare vegan buttermilk by combining apple cider vinegar and vegan milk. Set aside. Let it sit for 20 minutes.
- Combine and mix the dry ingredients in a medium bowl.
- Cut the cold plant based butter into the flour mix in small pieces, mixing into the gluten-free flour (see photo in post).
- Add vegan buttermilk to mixture and stir the dough until the ingredients begin to come together (see photo in post).
- Instead of kneading we folded the dough since gluten-free dough is very sticky and a little crumbly. Dump the mixture onto a piece of parchment, sprinkled with a little flour. Then use the parchment paper to fold the dough over onto itself about eight times. The folding technique will help ensure that your biscuits have flaky layers (see photo in post).
- If the dough is really sticking to the parchment or you cut the biscuit and it falls apart (see picture above) you may need to add extra flour (up to ¼ cup) until the dough holds its shape.
- Fold in the sliced strawberries. Just a few folds and then you’re ready to cut your biscuits.
- Cut biscuits and place on a parchment-lined baking sheet to cook or you can place baking sheet in freezer for a few minutes until firm and then transfer to freezer safe ziplock bag for later cooking.
- Bake for 15 to 18 minutes. (The baking time can vary a little, depending on moisture in the berries and how large you make the biscuits)
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
Looking For More Vegan Gluten Free Desserts try our gluten free Strawberry Shortcakes.
If you give this gluten-free vegan Buttermilk Strawberry Biscuits recipe a try, let us know! Leave a comment, or take a picture and tag and us on Instagram #thevgnway and be sure to check out more of our plant-based gluten-free breakfast recipes
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The Vgn Way
Janice Williams
yes! these are so, so good! i made them with fresh strawberries and your jam recipe too.