Gluten-Free Vegan Biscuits

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!

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

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

4.71 from 17 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 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 (⅔ 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 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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