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These flaky and buttery Gluten Free Biscuits with Scallions are the perfect savory side dish for a holiday feast, or any meal!
- Flour. I always use Bob’s Red Mill gluten-free all-purpose flour for baking. If you use a different flour, just note that your results may vary. I recommend using one with xanthan gum, which helps the biscuits hold their shape.
- Cornstarch. This is used to add an extra fluffy texture to the biscuits.
- Butter. Make sure to use vegan butter sticks, not spread or margarine. It should hold its shape at room temperature, otherwise, it will seep right out of your biscuits.
- Milk. I use almond milk, but any plant-based milk will work.
- Apple Cider Vinegar. This adds some tanginess to turn your milk into buttermilk.
- Sugar. You only need a tablespoon of sugar to flavor these biscuits. I use granulated sugar, but coconut sugar will also work.
- Scallions. I like to slice the scallions thinly at an angle for a pretty shape.
Tips for Making Vegan Biscuits
How to Serve Scallion Biscuits
How to Store biscuits
If you make these gluten-free biscuits with scallions, be sure to let me know what you think with a comment below!
Gluten Free Biscuits with Scallions
- 1 cup plant milk unsweetened
- 1 tbsp apple cider vinegar or use lemon juice
- 2 cups gluten free flour blend I used Bob's Red Mill 1 to 1 Gluten Free Flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 2 tbsp corn starch
- 1 tbsp sugar
- 1 tsp salt
- 6 tbsp vegan butter cold
- 3/4 cup scallions thinly sliced
- 1/4 cup plant milk unsweetened
- 2 tsp maple syrup
- Preheat your oven to 425F
Make Your Vegan Buttermilk Mixture
- Add apple cider vinegar to plant milk, stir and let sit for about 10 minutes, while you prepare your other ingredients.
Gluten Free Biscuit Dough
- In a large mixing bowl, sift gluten free flour blend, baking powder, baking soda, corn starch, sugar and salt. Whisk to combine evenly.
- Cut cold vegan butter into small cubes, then toss into the bowl. Using a pastry cutter or your hands to work it into the dough. You should end up with a clumpy mixture, with any butter pieces no larger than a pea.
- Add your buttermilk and scallions to the bowl and use a spatula to mix together. You'll end up with a shaggy dough.
Forming the Biscuits
- Turn your dough mixture out onto a lined baking sheet or other non-stick surface. Do not flatten or roll out your biscuit dough. It's important to keep it fairly shaggy in texture since we are working with gluten free dough. Gently fold the dough onto itself, slightly press down and repeat once more. Using your hands, form a circular, even shape roughly 7-8 inches in width.
- Using a cookie cutter or biscuit cutter, cut circles out of the dough. Do your best not to wiggle the cookie cutter as it will ruin the layers in the dough. Each biscuit should be about 2 inches high in height. Roughly pat together excess dough after cutting and repeat until all remaining dough has been used.
Baking the Biscuits
- Place your biscuits on a lined baking sheet, leaving about an inch and a half between each one. They will not spread too much.
- Mix together your plant milk and maple syrup to create a glaze and gently brush on top of each biscuit. Bake the biscuits for 15-20 minutes, on the middle rack of the oven until tops are lightly golden brown. Don't over cook!
- Let cool for a few minutes and enjoy immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.