Easy Gluten-Free Vegan Biscuits

Print Recipe

5 from 9 votes

Easy Gluten-Free Vegan Biscuits

Fluffy, Buttery & Made Completely From Scratch. This Recipe Is Gluten-Free, Vegan And Dairy-Free!

Prep Time30

Cook Time20

Course: Baking, Breakfast

Cuisine: American

Diet: Gluten Free, Vegan

Servings: Biscuits

Calories: 237kcal

Author: Nija Clark

Equipment

Baking Sheet
2.5” Biscuit Cutter - Round or Square
Parchment Paper For folding technique

Ingredients

2 cups Gluten-Free All Purpose Baking Flour - Please see flour recommendations above. Be sure to use a mix that contains xanthan gum.
4 teaspoons Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
6 tablespoons Vegan Yogurt - preferably a high fat vegan yogurt
7 tablespoon Earth Balance Vegan Buttery Sticks - cut into big pieces and frozen

Vegan Buttermilk

1 cup Plant-Based Milk - we like Oat or Almond Milk
2 tablespoons Apple Cider Vinegar

Instructions

Place a stick of butter in the freezer and let it stay there for at least 15 minutes. Preheat oven to 425 degrees.
In a bowl, mix plant-based milk and apple cider vinegar (set aside and let sit for 20 minutes).
1 cup Plant-Based Milk, 2 tablespoons Apple Cider Vinegar
In a separate bowl, combine flour, baking powder, baking soda and salt. Mix well.
2 cups Gluten-Free All Purpose Baking Flour, 4 teaspoons Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt
Cut the cold plant-based butter pieces into the flour mix in small pieces, mixing into the flour.
7 tablespoon Earth Balance Vegan Buttery Sticks
Add buttermilk and yogurt, stirring until dough is mixed (will be sticky). Mix dough into round shape.
6 tablespoons Vegan Yogurt
Place dough in refrigerator for 20 minutes (see note above for more detail)
Optionally, if you like a golden brown crispy bottom to your biscuit. Just before you start to roll out your biscuits. Place your baking sheet in oven now.
Instead of kneading we folded the dough since gluten-free dough is very sticky and a little crumbly. Sprinkle a little flour on parchment paper. Dump mixture onto paper. (See photo instructions above)
Then using the parchment 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.
Cut biscuits (don’t twist biscuit cutter, seals layers and keeps air from getting in for fluffy layers, just go straight down and push dough away). Place on baking sheet side by side; slightly touching to help rise. Bake for 20 to 22 minutes until golden brown on top.

Notes

Note

When adding Everything But The Bagel Sesame Seasoning. Make biscuits per directions and add seasoning just before putting in over.

Storage

Store in a container with an airtight lid in the refrigerator for up to 4 days. Reheat in microwave or oven or freeze for later.

Can I Freeze Homemade Gluten-Free Biscuits?

Yes, you can. We like to make a double batch on the weekend. Some for now and some to freeze for later. See post for full instructions.

Nutrition