Gluten-Free Vegan Biscuits

These Gluten-Free Vegan Biscuits are moist and fluffy and super easy to make! They make a great side dish or breakfast!

What are Biscuits?

These are American biscuits, which are very different from British biscuits, which are more like what Americans would call cookies!

What is the difference between American biscuits and scones?

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 post for more details on the differences between American scones and British scones.

How are American Biscuits made?

There are several different ways to make Biscuits:

• the dough can be rolled out and cut into circles using a cookie cutter
• the dough can be shaped into biscuits using your hands
• you can add extra liquid to the batter and drop spoonfuls of it onto a baking sheet to make “drop biscuits”.

Why you’ll love these Gluten-Free Vegan Biscuits:

• they’re undetectably vegan and gluten-free
• they’re soft and fluffy inside
• they’re oil-free
• they’re refined sugar free
• they’re yeast-free
• there’s no kneading required
• there’s no proving time needed
• they’re made in one bowl
• they’re easy to make
• they’re ready in 40 minutes
• they make a great side dish or breakfast!

How to make these Gluten-Free Vegan Biscuits

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 1/4 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 these Gluten-Free Vegan 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!

How long do these Gluten-Free Vegan 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 to this recipe:

• 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.

Gluten-Free Vegan Biscuits

These Gluten-Free Vegan Biscuits are moist and fluffy and super easy to make! They make a great side dish or breakfast!

4.65 from 14 votes

Print Pin Rate

Course: Breakfast, Side Dish

Cuisine: American

Keyword: gluten-free biscuits, gluten-free vegan bread, vegan biscuits

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 7 biscuits

Calories: 196kcal

Author: Rhian Williams

Ingredients

• 150 g (1 1/4 cup) ground almonds (almond meal) *150 g (1 1/4 cup) ground almonds (almond meal) *
• 150 g (1 1/4 cup) gluten-free flour blend plus more for rolling (or sub plain flour if not gluten-free) 150 g (1 1/4 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)2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• 1/4 teaspoon bicarbonate of soda (baking soda)1/4 teaspoon bicarbonate of soda (baking soda)
• 1/4 teaspoon salt to taste1/4 teaspoon salt to taste
• 1 tablespoon apple cider vinegar ** (ensure gluten-free if necessary)1 tablespoon apple cider vinegar ** (ensure gluten-free if necessary)
• 1 tablespoon maple syrup (or sub any other similar sweetener)1 tablespoon maple syrup (or sub any other similar sweetener)
• 150 ml (2/3 cup) unsweetened almond milk (or any other plant-based milk)150 ml (2/3 cup) unsweetened almond milk (or any other plant-based milk)

For brushing (optional):

• 1 tablespoon unsweetened almond milk (or any other plant-based milk)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 1/4 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

Notes

*You can alternatively use almond flour

**If you don’t want to use vinegar, substitute it with 2 tablespoons lemon juice as you need something acidic to react with the alkali bicarbonate of soda (baking soda)

• 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”.

Serving suggestions:

• 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!

Nutrition Facts

Gluten-Free Vegan Biscuits

Amount Per Serving

Calories 196 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 1g5%

Sodium 153mg6%

Potassium 35mg1%

Carbohydrates 20g7%

Fiber 4g16%

Sugar 3g3%

Protein 7g14%

Calcium 101mg10%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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