These Gluten-Free Vegan Biscuits are moist, soft and fluffy and super easy to make! They're oil-free, refined sugar free, yeast-free and are ready in 40 minutes. They come together in one bowl and there's no kneading or proving time needed. They make a great side dish or breakfast!
These are American biscuits, which are very different from British biscuits, which are more like what Americans would call cookies!
American biscuits are very similar to British scones, but are savoury rather than sweet. They're eaten as a side dish or breakfast rather than a dessert or afternoon tea.
You can see this Gluten-Free Vegan Lemon Blueberry Scones recipe for more details on the differences between American scones and British scones.
There are several different ways to make Biscuits:
1. The dough can be rolled out and cut into circles using a cookie cutter.
2. The dough can be shaped into biscuits using your hands.
3. You can add extra liquid to the batter and drop spoonfuls of it onto a baking sheet to make "drop biscuits".
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Mix together all the ingredients in a glass mixing bowl.
Tip: Use a measuring jug to measure out the plant-based milk.
- Lay out a sheet of baking paper on a flat surface and sprinkle with flour.
- Place the dough on the paper, and using a bit more flour, shape it into a flat rectangular shape with a thickness of around 3 cm (1 ¼ inch) - no need to use a rolling pin!
- Use a cookie cutter to cut out circular biscuits from the dough - you should be able to make 7 biscuits.
Tip: You will have to reshape the dough a few times until you use it all up.
- Place on a rectangular baking tray lined with baking paper.
- If you wish, use a pastry brush or your fingertips to brush the tops of the biscuits with plant-based milk.
- Bake in the oven for 15-20 minutes, until browned and an inserted skewer comes out clean.
- Leave to cool slightly before slicing in half to eat.
How to serve
- Sliced in half and spread with coconut oil/vegan butter as a side dish.
- Sliced in half and spread with jam as a sweet snack or breakfast.
- Make biscuits and gravy.
- Use to make a breakfast sandwich with vegan sausage!
How long do these Biscuits keep for?
These Biscuits taste best fresh, but they do keep covered in the fridge for up to a few days. They're best reheated sliced in half and put in the toaster!
Substitutions you can make
- You can replace the ground almonds with ground walnuts.
- If you're not gluten-free, you can use plain flour.
- You can replace the almond milk with any other plant-based milk.
- You can replace the maple syrup with any other sweetener.
- You can omit the maple syrup.
- For a nut-free version, replace the ground almonds with ground sunflower seeds and use a nut-free plant-based milk.
Notes on this recipe
- You may be worried about these Gluten-Free Vegan Biscuits being oil-free. I was initially sceptical about oil-free Biscuits too, but I tested this recipe both with and without oil, and strangely enough, the oil-free version was so much better in terms of taste and texture.
- Although Biscuits don't necessarily need to contain any sweetener, I decided to add 1 tablespoon maple syrup to this recipe as it gives them a nice golden brown colour after baking. The maple syrup can be omitted if you wish.
- You can brush the tops with plant-based milk before baking if you wish - this helps the tops get a nice colour and some shine. This step can be left out if you wish though.
- If you don't want to cut out the biscuits using a cookie cutter, you can alternatively shape the dough into biscuits using your hands.
- Another option is to add extra liquid to the batter and drop spoonfuls of it onto a baking sheet to make "drop biscuits".
More gluten-free vegan bread recipes
- Gluten-Free Vegan Chickpea Bread
- Gluten-Free Vegan Blueberry Banana Bread
- Gluten-Free Vegan Irish Soda Bread
- Gluten-Free Vegan Almond Bread
- Gluten-Free Vegan Oat Bread
- Gluten-Free Vegan Dinner Rolls
- Gluten-Free Vegan Seeded Buckwheat Bread
- Gluten-Free Vegan Cornbread
- Gluten-Free Vegan Bread Rolls
- Gluten-Free Vegan Oatmeal Bread
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Watch how to make this recipe
Gluten-Free Vegan Biscuits
Ingredients
- 150 g (1 ¼ cup) ground almonds (almond meal) *
- 150 g (1 ¼ cup) gluten-free flour blend plus more for rolling (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt to taste
- 1 tablespoon apple cider vinegar ** (ensure gluten-free if necessary)
- 1 tablespoon maple syrup (or sub any other similar sweetener)
- 150 ml (â…” cup) unsweetened almond milk (or any other plant-based milk)
For brushing (optional):
- 1 tablespoon unsweetened almond milk (or any other plant-based milk)
Instructions
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place all the ingredients in a bowl and mix well (no need to sift in the flour) – add the milk a little bit at a time until you get a dough that’s firm enough to mould easily. You can also add a tiny splash more milk if it’s looking too dry.
- Lay out a sheet of baking paper on a flat surface and sprinkle with flour.
- Place the dough on the baking paper, and using a bit more flour, shape it into a flat rectangular shape with a thickness of around 3 cm (1 ¼ inch) - no need to use a rolling pin!
- Use a cookie cutter to cut out circular biscuits from the dough (you should be able to make 7 biscuits) - you will have to reshape the dough a few times until you use it all up.
- Transfer the biscuits onto a baking tray lined with greased baking paper.
- If you wish, use a pastry brush or your fingertips to brush the tops of the biscuits with almond milk.
- Bake in the oven for 15-20 minutes until browned and an inserted skewer comes out clean.
- Leave to cool slightly before slicing in half to eat
 - see notes for serving suggestions.
- Taste best when fresh, but keep covered in the fridge for up to a few days – best reheated by slicing in half and putting in the toaster.
Video
Notes
- You may be worried about these Gluten-Free Vegan Biscuits being oil-free. I was initially sceptical about oil-free Biscuits too, but I tested this recipe both with and without oil, and strangely enough, the oil-free version was so much better in terms of taste and texture.
- Although Biscuits don't necessarily need to contain any sweetener, I decided to add 1 tablespoon maple syrup to this recipe as it gives them a nice golden brown colour after baking. The maple syrup can be omitted if you wish.
- You can brush the tops with plant-based milk before baking if you wish - this helps the tops get a nice colour and some shine. This step can be left out if you wish though.
- If you don't want to cut out the biscuits using a cookie cutter, you can alternatively shape the dough into biscuits using your hands.
- Another option is to add extra liquid to the batter and drop spoonfuls of it onto a baking sheet to make "drop biscuits".
- Sliced in half and spread with coconut oil/vegan butter as a side dish.
- Sliced in half and spread with jam as a sweet snack or breakfast.
- Make biscuits and gravy.
- Use to make a breakfast sandwich with vegan sausage!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
Suzanne
Excellent result for an afternoon tea biscuit/scone served with strawberry jam (sugar free). Next time I will add cashew cream- a delicious gluten-free vegan alternative to the traditional scone with cream and jam.
Rhian Williams
Thank you so much, so happy to hear that! I also have a scones recipe by the way, which you may be interested in! https://www.rhiansrecipes.com/scones/