These gluten-free vegan strawberry buttermilk biscuits are tender, buttery and fluffy. Featuring fresh strawberries. These homemade Strawberry Biscuits are easy to make and perfect for brunch and breakfast.
Course: Breakfast, Brunch
Diet: Gluten Free, Vegan, Vegetarian
Author: Nija Clark
2 ½cupsGluten-Free All-PurposeFlour - without Xanthan gum, we like the King Arthur All-Purpose Flour (not the same as the King Arthur Cup For Cup)
8tablespoonsPlant-Based Butter- cold
1cupFresh Strawberries- diced
2tablespoonApple Cider Vinegar
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 above).
Add vegan buttermilk to mixture and stir the dough until the ingredients begin to come together (see photo above).
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 above).
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 1/4 cup) until the dough holds its shape.
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)