Easy Flaky Gluten Free Vegan Biscuits (Dairy-Free)
Flaky and delicious gluten free vegan biscuits are easier to make than you think! These gluten free dairy free biscuits are perfect smothered in jam, to soak up your soup or as biscuits and gravy! I will show you how to make gluten free drop biscuits, or roll them out for flaky layers of goodness.
Some Fun Facts About Biscuits
Biscuits have a rich and diverse history, and they continue to be a beloved treat enjoyed in various forms and cultures. The word “biscuit” comes from the Latin “bis coctus,” which means “twice-baked.”
Early biscuits were baked twice to remove moisture and extend their shelf life. In many English-speaking countries, the term “biscuit” refers to what Americans call “cookies.”
In the United States, biscuits are typically soft, flaky, and served with savory dishes. In the Southern United States, biscuits and gravy is a beloved breakfast dish. It typically consists of soft, fluffy biscuits served with creamy sausage gravy.
Biscuits are often served with jam, jelly, or preserves. This combination is a classic comfort food, especially in the South.
For me, biscuits are something I make often. They are very easy and inexpensive to make with just a handful of ingredients.
My family grew up loving biscuits and gravy, but I have never turned down a biscuit with jam. I also love dipping my biscuits in a bowl of warm soup!
What Ingredients are needed to make Gluten Free Vegan Biscuits
Gluten Free Flour: Your flour blend will make or break your recipes. I recommend Better Batter Original Blend flour (the Artisan works great too), or my Gluten Free All Purpose Flour Blend. When measuring either spoon the flour into the measuring cup and level with a knife, or measure by weight.
Butter: Vegan or regular if you are not vegan. Earth’s balance or Miyoko’s is my favorite.
Salt & Pepper
Baking Powder & Baking Soda
Coconut Milk: Or any milk that you like such as whole milk, almond milk, etc.
Apple Cider Vinegar
How to Make Gluten Free Dairy Free Biscuits…
This recipe is also very versatile because you can make these either as drop biscuits, or you can roll out the dough, fold and repeat and then cut the biscuits for a flaky layered texture. I do both just depending on what I am making and how I will be serving them.
Line a baking sheet with parchment paper.
In a bowl, whisk together the flour blend, salt, pepper, baking powder and baking soda.
Add the vegan butter and mash it into the flour mixture with a pastry cutter.
Add the coconut milk and cider vinegar and blend with a spoon.
Your dough should be sticky.
Generously flour your working surface.
Roll out the dough to be about ½ an inch thick.
Fold it in thirds and roll out again. Repeat this 2 times. Then cut with a 2 inch biscuit cutter.
Repeat these steps to roll out and cut all of the dough.
Alternatively, you can make drop biscuits by using an ice-cream scoop to transfer mounds of the dough 2 inches (5 cm) apart on the prepared baking sheet.
Bake for about 18-20 minutes, or until the biscuits are golden brown and a toothpick inserted into the center of a biscuit comes out clean.
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Ingredients
- 2 cups Gluten Free All Purpose Flour
- ½ tsp sea salt
- Pinch pepper
- 1 tsp Baking Powder
- ½ tsp baking soda
- ¼ cup vegan butter
- 1 cup coconut milk
- 1 tbsp apple cider vinegar
Instructions
- Prepare the biscuits: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour blend, salt, pepper, baking powder and baking soda.
- Add the vegan butter and mash it into the flour mixture with a pastry cutter.
- Add the coconut milk and cider vinegar and blend with a spoon.
- Generously flour your working surface.
- Roll out the dough to be about ½ an inch thick.
- Fold it in thirds and roll out again. Repeat this 2 times. Then cut with a 2 inch biscuit cutter.
- Repeat these steps to roll out and cut all of the dough.
- Alternatively, use an ice-cream scoop to transfer mounds of the dough 2 inches (5 cm) apart on the prepared baking sheet.
- Bake for about 17-20 minutes, or until the biscuits are golden brown and a toothpick inserted into the center of a biscuit comes out clean.
Notes
Nutrition
Vegetable Soup (Gluten Free and Vegan)
Paleo Pumpkin Butter and I highly recommend gravy. That recipe is coming soon!
More delicious gluten free recipes you might want to try ⤵️
