Fluffy, soft, and buttery in flavor, these Vegan, Gluten Free Biscuits need to be in your life! In addition, these Vegan, Gluten Free Biscuits are also corn free, gum free, and they can be made soy free if the soy free version of the vegan stick butter is used!
These Vegan, Gluten Free Biscuits are an absolute staple weekend breakfast in my house. My husband loves these Vegan, Gluten Free biscuits with vegan gravy, sausage, or cheese, and my Mom loves these biscuits with honey or jam! If a sweet or savory breakfast is preferred, this recipe will fulfill both to perfection, and these Vegan, Gluten Free Biscuits are also a great dinner side with chili or roasted veggies!
Although I have used different ingredients, like coconut oil or a vegan buttery spread, to substitute the vegan Earth Balance stick butter, the best results with this recipe occur when using a refrigerator-cold, stick of vegan Earth Balance butter. For a long time, I could only find this ingredient in a Whole Foods refrigerated section; however, now this ingredient can be found in most Kroger grocery stores, which is very exciting!
Give these biscuits a try paired with vegan gravy, vegan cheese, and vegan sausage or simply have them plain! I am sure these Vegan, Gluten Free Biscuits will become a staple in your house too!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- ¾ cup sorghum flour
- ¾ cup brown rice flour
- ¼ cup arrowroot flour
- ¼ cup potato starch
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 Tbsp psyllium husk powder
- 2 tsp sucanat sugar
- 1 stick cold EarthBalance vegan butter
- 1 Tbsp apple cider vinegar
- ½-3/4 cup unsweetened almond milk
- Preheat the oven to 425˚F and line a baking sheet with parchment paper.
- In a large bowl, whisk together all dry ingredients: sorghum flour, brown rice flour, arrowroot flour, potato starch, baking powder, baking soda, salt, coconut sugar, and psyllium husk powder.
- Next, cut in the butter using a fork or a pastry cutter until the flour mixture is crumbly and all the butter pieces are an even size.
- Then, add in ½ cup almond milk and the apple cider vinegar and stir using a spatula.
- If the dough is still too dry, which is evident if a lot of flour has not been absorbed, add more almond milk 1 Tbsp at a time. The biscuit dough should be workable instead of dry and crumbly, but not too sticky and wet. If the dough sticks to the spatula, add in a sprinkle of brown rice flour.
- Scoop the dough onto a large piece of parchment paper on the counter and gently pat into a circular shape roughly 1 inch tall.
- Next, using a 2.5 inch biscuit or cookie cutter, cut the biscuits and place them, just barely touching, on the baking sheet. Makes 6-8 biscuits depending on the size cut and height of the biscuit dough.
- Bake 15 minutes or until the biscuits are golden brown on the edges.
- Serve immediately or let cool before storing in an airtight container.