EASY VEGAN GLUTEN-FREE BISCUITS

After many requests, I present the Vegan Gluten-Free Biscuit! Many of you may know, but years ago I perfected the Best Damn Vegan Biscuit and damn, it’s good.

Since then, I developed a recipe for Vegan Gluten-Free Shortcake, and in doing so I realized it wouldn’t be much more work to nail the biscuit version down. So that’s what I did. And this (new and improved) recipe is easy, requiring just 8 simple ingredients, 30 minutes, and 1 bowl to make!

Wood cutting board filled with ingredients for making our homemade Vegan Gluten-Free Biscuits

The base of this biscuit is a blend of potato starch, almond flour, and cornstarch, which provides a neutral flavor and light, fluffy texture (which is key in biscuits!). Salt adds flavor, baking powder helps them rise, and nutritional yeast (optional) adds a little more flavor.

Next comes vegan butter, the fat necessary to create a “flaky” biscuit. Don’t skimp on the fat, folks!

Mixing dry ingredients for our Vegan Gluten-Free Biscuits recipe

Mixing the dough for our Vegan Gluten-Free Biscuits recipe

Last but not least is light coconut milk, which provides enough moisture to make a dough. Canned coconut milk is best here! Trust us. We tested others and they didn’t make as delicious of biscuits. Once you achieve a tacky dough, you’re ready to shape and cut out your biscuits!

Just a short bake in the oven at a high temp and voila! You have fluffy, tender, gluten-free, vegan biscuits on your hands! Yes, it’s that simple.

Baking sheet with biscuits brushed with vegan butter ready for baking Freshly baked Vegan Gluten-Free Biscuits on a baking sheet

I hope you all LOVE these biscuits. They’re:

Fluffy
Tender
Buttery
Salty
Flaky
Satisfying
& Delicious

These vegan, gluten-free biscuits are delicious with vegan butter and jam, compote, or even maple syrup. For a savory version, try topping them with Macadamia Nut Cheese and roasted or fresh vegetables. Plus, they make the perfect companion to things like Veggie Chili, Tomato Soup, and Gravy!

Into biscuits? Check out our Vegan Pumpkin Sage Biscuits, Vegan Cheddar Jalapeño Biscuits, and our original Best Damn Vegan Biscuits!

If you try this recipe, be sure to let us know! Leave a comment, rate it, and tag a photo #minimalistbaker on Instagram. Cheers, friends!

Stack of Vegan Gluten-Free Biscuits with the top biscuit filled with butter and jam

*UPDATE: Recipe was updated and republished on 9/6/18 with new photos and adjustments for improved texture and flavor.

Ingredients

US Customary – Metric

1 cup potato starch (NOT potato flour)
1 1/4 cup almond flour
1 Tbsp cornstarch (or try subbing arrowroot to keep grain-free)
1 tsp sea salt
2 1/4 tsp baking powder
1 Tbsp organic cane sugar (if avoiding sugar, sub stevia to taste or omit)
2 tsp nutritional yeast (optional)
4 Tbsp vegan butter (we like Miyokos Vegan Butter and Earth Balance buttery sticks // plus more for topping)
1/2 cup light coconut milk (canned, not carton)

Instructions

Preheat oven to 400 degrees F (204 C) and set out a baking sheet. To a large mixing bowl, add potato starch (not flour), almond flour, cornstarch, sea salt, baking powder, cane sugar, and nutritional yeast (optional) and whisk to combine.
Add vegan butter and use a pastry cutter, whisk, or fork to “cut” the oil into the flour until small bits remain (see photo). (We tried using coconut oil and while it did work, vegan butter yields a much fluffier, more tender, flavorful biscuit).
Add the light coconut milk to the dry mixture and gently stir with a spoon to combine. You’re looking for a semi-sticky dough and you may not use all of the coconut milk. If it looks too wet, compensate with 1-2 Tbsp at a time of almond flour or potato starch. Add more coconut milk if it is too crumbly.
Transfer your dough onto a well (gluten-free) floured surface and dust the top with a little potato starch or almond flour. Handling as little as possible, form into a 1-inch-thick disc with your hands (these biscuits don’t puff up as much as their gluten-containing cousins, so only push the dough down as much as you desire them to be thick).
Then, using a well-floured biscuit cutter, small cookie cutter, or narrow drinking glass, cut out biscuits and transfer carefully to a baking sheet with a spatula. Arrange the biscuits so they are close but not touching – see photo).
Continue, reforming dough as needed, until all of the dough is used (as the recipe is written, about 12-14 small biscuits or 6-8 medium biscuits). Brush the tops of the biscuits with melted vegan butter (optional).
Bake for 14-18 minutes or until they look dry and fluffy. Watch carefully and be sure not to burn. Remove biscuits from oven and let rest on pan for 10 minutes. Then transfer to a serving plate. Warm or room temperature is best for serving.
Best when fresh. Store leftover biscuits covered at room temperature for 3-4 days or in the freezer up to 1 month. Reheat in a 350 degree F (176 F) oven. These would go well with vegan gravy, and are especially delicious with a little vegan butter and jam or compote!