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vegan biscuits on a plate
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Easy Gluten Free Biscuits Recipe (Vegan and Dairy-Free!)

These flaky, buttery Gluten Free Biscuits with Scallions are the perfect savory side dish for a holiday feast or meal! Made with no egg, no dairy, and using only gluten-free ingredients, these are the perfect biscuits for everyone to enjoy. 
Prep Time20 minutes
Cook Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: biscuit, bread, dairy free, gluten free, gluten free biscuits, scallion, vegan
Servings: 12 biscuits

Equipment

Ingredients

  • 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

Instructions

  • 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.

Notes

Secrets to Success

  • You'll need to use frozen or very cold butter. You'll work the butter into the dry ingredients using a pastry cutter or your hands until the butter pieces are no larger than a pea. Then slowly add liquid and work the dough with a spatula until it becomes shaggy. 
  • It’s important to be gentle with the gluten-free biscuit dough and avoid flattening it out or rolling it. This is because you want to really encourage layers to form since we are making these gluten-free. Instead of rolling, gently fold the dough over itself twice. Remember to avoid smashing it down or flattening it too much to give the biscuits some good height.
  • Note that these vegan and gluten free biscuits don't spread or rise very much, but the result is incredible.
  • This recipe is both dairy-free and egg-free, which might come as a surprise, but it really works! Just be sure to follow the tips I’ve stated to not overwork the dough. 
  • There are many variations you can make for these biscuits. In fact, swap the scallions for your favorite fresh herbs, if desired. 
  • Use parchment paper or a baking mat to line your baking sheet. 
  • Because these are “dairy-free biscuits” we don’t use regular buttermilk. However, the apple cider vinegar and plant milk mixture makes a wonderful buttermilk replacement, making these a delicious “gluten-free buttermilk biscuits” alternative. 

Serving Tips

  • These are great to serve alongside a holiday dinner or cozy meal. Try them with a vegan ham roast and holiday rice. They are also delicious with miso compound butter on top. Yum!
  • To add some sweetness, drizzle with a little melted butter and maple syrup!
  • Depending on your preference, you can really make this work for any meal, breakfast, lunch or dinner. If you opted for no scallions, the options open up even more. Spread on your favorite jam, nut butter, or cut in half and sandwich your favorite breakfast items. 

Storage Tips

  • These biscuits are best enjoyed immediately. However, you can keep them in an airtight container at room temp for about a day. And reheat them in a toaster oven or air fryer.
  • To freeze, let the gluten free biscuits cool completely. Store in an airtight, freezer-safe bag for up to 1-2 months. Thaw at room temperature and reheat in the toaster oven or air fryer.