Gluten Free Vegan Biscuits

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5 from 1 vote

These easy gluten free dairy free biscuits can be made with flaky layers or s gluten free dop biscuits.

Course Breakfast, Brunch

Cuisine American, English

Keyword gluten free dairy free biscuits, gluten free dop biscuits, gluten free vegan biscuits

Prep Time 15

Cook Time 20

Total Time 6 35

Servings

Calories 198kcal

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

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.

My favorite butter is Earth's Best or Miyokos. If you are not dairy free a regular salted butter will work.

I like Coconut Milk, but any dairy free or heavy cream (even buttermilk) can be used.

Nutrition