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.
*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".
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!