These Southern-style Vegan Gluten Free Biscuits are made the traditional way for the most authentic results. Layers upon fluffy layers await inside these perfect biscuits. Eat them for breakfast or serve them as a side with dinner, either way, you're going to love these!
There's something undeniably comforting about sinking your teeth into a warm, fluffy biscuit. And when you have dietary restrictions like being vegan and gluten-free, finding a biscuit that meets your needs without compromising on taste and texture can be a challenge. But fear not, because I have the perfect solution for you - Southern-Style Vegan Gluten-Free Biscuits!
These biscuits are a delightful blend of classic Southern flavors and allergen-friendly ingredients, making them a must-try for biscuit enthusiasts looking for a plant-based and gluten-free option.
Picture this: you take a bite into one of these homemade biscuits, and you're greeted with a light, flaky texture that melts in your mouth. The layers are tender and airy, giving you that authentic Southern biscuit experience. The golden-brown exterior adds a touch of visual appeal, making these biscuits just as delightful to look at as they are to eat.
Biscuits aren't limited to just breakfast, they can play a starring role in your dinner too! Serve them alongside a hearty soup or stew, or use them to make mini sandwich sliders for a satisfying lunch. And let's not forget the classic pairing of biscuits and gravy - a generous ladle of vegan sausage gravy poured over a split biscuit is pure comfort food heaven. Don't forget the side of sliced tomatoes. The options are endless, so let your creativity run wild!
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Ingredients
When it comes to creating the perfect biscuit, it's all about using the right ingredients. If you're wanting a real-deal Southern style biscuit, you need to use those exact simple ingredients, just the vegan/GF version of them. There's no need to go off the wall and start adding in ingredients like coconut sugar, coconut milk, baking soda, almond flour, guar gum, lemon juice, apple cider vinegar, or vegan buttermilk like I've seen a lot of the recipes online use. Doing so will not lead to the biscuit you're trying to recreate, trust me. I spent 8 years perfecting this recipe. I even sold the rights to it at one point it's so good, regretted it, and bought it back! I hope you see my passion for these biscuits!
I recommend opting for high-quality gluten-free flour blends that include a mix of rice flour, tapioca flour, and potato starch. My go-to brand is Bob's Red Mill as it yields fantastic results. For the butter, I use Miyoko's Creamery Unsalted Butter. My almond milk go-to is Califia Organic Almond Milk. Here's the full-list of needed ingredients:
- all-purpose gluten-free flour blend
- xanthan gum
- sea salt
- baking powder
- unsalted vegan butter, frozen
- unsweetened plain almond milk
- Additional butter or cooking spray for brushing
See recipe card for quantities.
Instructions
In a large bowl, sift together the flour, xanthan gum, sea salt, and baking powder. Using a box grater, grate the frozen butter into fine shreds. Add the butter to the flour mixture and use a pastry cutter or a fork (using your hands will cause the butter to melt) to combine until it resembles coarse sand.
Make a well in the center of the bowl and add in the cup of milk. Mix well until all the flour is incorporated but be careful not to over mix. Form the mixture into a ball and knead 4-5 times.
Press or roll the dough out into a 2” tall rectangle on a floured surface. Use a biscuit cutter or one-cup measuring cup to cut out the biscuits making sure not to twist as you press down.
Transfer the baking sheet to the oven and bake for 20-25 minutes or until the tops are golden brown, brushing the tops with lots of vegan butter or spritz with cooking spray in the last 5 minutes.
Place the biscuits onto a greased baking tray and refrigerate for 1 hour. Preheat oven to 425°F.
Let cool for 10 minutes on the baking tray or on a wire rack before serving.
Substitutions
For the best turn-out, I recommend using the exact ingredients and brands that are noted above. If you have a nut allergy, a plant milk like soy or thin oat milk is a good stand-in for almond milk. Do not use coconut oil or olive oil in place of vegan butter, it will not work, at all.
Variations
These Vegan Gluten Free Biscuits are great with optional add-ins! Here are a few ideas:
- Chives / Vegan Cheddar
- Blueberry / Maple Syrup
- Vegan Parmesan / Parsley / Garlic
Storage
Store any leftovers in an airtight container at room temperature for up to 3 days.
Reheat like you would tortillas in a dish towel in the microwave in 30-second increments.
Top tip
Do not skip freezing and grating the butter, those frozen butter shreds are what created those pockets of air in the biscuit helping them be light and fluffy like traditional biscuits and not tough biscuits like a lot of dairy-free biscuits. Cold butter will not work, it has to be frozen. How many times can I say type biscuits in one sentence?
This vegan biscuit dough is pretty easy to work with but you may need to add in an additional tablespoon or so of almond milk if the dough seems too dry while kneading. Sometimes, it's simply a difference in how the flour blend absorbs so go by intuition a little bit here.
FAQ
I don't know. As someone who is 100% GF, I haven't baked with wheat flour in over 10 years. If you give it a go, please leave a comment below letting me know how it turned out!
I haven't tried this flour so I can't say for sure. If you do try a different flour, please leave a comment below letting me know how it turned out!
Nope, you need a cutter with higher sides so that the dough doesn't get smushed while cutting.
Yes, or even a triple!
These are not like gluten-free drop biscuits, oh no, they are perfectly layered. The dough for these biscuits is thicker than drop-biscuit dough so no, these can't be made into drop biscuits.
As someone who eats low-fat most of the time, I wish! But alas, you need lots of vegan butter in this recipe!
Baking Tips to Make Perfect Vegan Gluten Free Biscuits :
To ensure your biscuits turn out perfectly every time, here are a few handy tips:
- Keep your ingredients very cold and your butter frozen
- Do not mix with your hands
- Use a round biscuit cutter to create uniform shapes, do not twist while pressing down.
- Allow the biscuits to chill before baking. This helps develop those desirable flaky layers.
- Preheat your oven properly to ensure even baking.
- Brush the tops of the biscuits with a little bit of plant-based butter for that golden-brown finish.
- Bake the biscuits until they are beautifully golden brown and have risen to their full potential.
In the world of vegan and gluten-free baking, finding a biscuit that checks all the boxes can be a challenge. This vegan gluten free biscuit recipe is here to fix that! Using high-quality ingredients and the recipe notes above, you'll have a traditional biscuit your first time around.
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📖 Recipe
Real-Deal Vegan Gluten Free Biscuits
Ingredients
- 2 ¼ cups all-purpose gluten-free flour blend
- 1 teaspoon xanthan gum
- 1 teaspoon sea salt
- 1 tablespoon baking powder
- ½ cup unsalted vegan butter frozen
- 1 cup unsweetened plain almond milk
- Additional vegan butter or cooking spray for brushing
Instructions
- In a large bowl, sift together the flour, xanthan gum, sea salt, and baking powder.
- Using a box grater, grate the frozen butter into fine shreds. Add the butter to the flour mixture and use a pastry cutter or a fork (using hands will cause the butter to melt) to combine until it resembles coarse sand.
- Make a well in the center of the bowl and add in the almond milk. Mix well until all the flour is incorporated but be careful not to overmix. Form the mixture into a ball and knead 4-5 times.
- Press or roll the dough out into a 2” tall rectangle on a floured surface. Use a biscuit cutter or one-cup measuring cup to cut out the biscuits.
- Place the biscuits onto a greased baking sheet and refrigerate for 1 hour.
- Preheat oven to 425°F.
- Transfer the baking sheet to the oven and bake for 20-25 minutes or until the tops are golden brown, brushing the tops with butter or spraying with cooking spray in the last 5 minutes.
- Let cool for 10 minutes before serving.
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