Learn how to make the Best Vegan Gluten Free Biscuits in a food processor with just 6 ingredients. Tall, tender & flaky without the use of any butter or oil. Perfect for the holidays with some soup, covered in gravy or slathered in jam!
It’s here ya’ll. Today, I’m sharing how to make the BEST VEGAN GLUTEN FREE BISCUITS! 30 minutes, 6 Ingredients, a food processor (or bowl) and biscuit cutter (or knife) is all you really need. Easy vegan biscuits anyone can make. By the way, did I mention theres no butter or oil used in these biscuits? But I promise you, the taste and textures don’t compromise. Tender. Moist. Crispy. You ready? Let’s do this.
Ingredients Needed for Homemade Vegan Gluten Free Biscuits
- Gluten free flour blend: can also use all purpose flour or pastry flour if not gluten free
- Non dairy milk: for moisture and to make the dairy free buttermilk (I recommend a higher fat milk like coconut milk or cashew milk)
- Coconut cream: this is the key ingredient that makes these biscuits super buttery & moist without any oil or butter
- Baking powder: to help get these biscuits nice and tall
- Lemon juice: can also use apple cider vinegar— combined with the non dairy milk makes the perfect vegan buttermilk
- Sugar: added just for a tad bit of sweetness
- Salt: essential for savoury biscuits
And to give it more flavour, you can add in some nutritional yeast for some cheesy-ness or some dried herbs for herbed biscuits!
How to Make the Best Vegan Gluten Free Biscuits
- Make the dairy free buttermilk: Whisk the lemon juice and non-dairy milk together.
- Combine dry ingredients: Add all the dry ingredients into a food processor and pulse blend together. If using a bowl, whisk all ingredients together.
- Add in the wet ingredients: Add the dairy free buttermilk in. Then scoop the coconut cream and into 4 sections of the food processor to space them out. Pulse blend 5-6 times, just until it looks crumbly.
- Bring dough together: carefully turn the dough over a parchment lined surface dusted with flour.
- Press, fold, repeat: Press and pat the dough together with your hands to form a rectangle, around 1/2 inch in thickness. Fold the two ends towards the middle. Use the parchment paper to bring the dough over so that you don’t have to touch the dough much. This prevents the coconut cream from melting too fast and adding too much flour. Press and pat dough again until 1/2 inch in thickness and repeat 2 more times. (Total of 3 rounds).
- Cut into rounds: use a 2 inch biscuit cutter and cut into 5 rounds. Pick up the scraps and pat it into the biscuit cutter to make the sixth biscuit.
- Freeze: Place the biscuits onto a lined baking sheet and then place into the freezer.
- Pre-heat oven to 230 C / 450F: Once fully preheated, brush some coconut cream on the tops of the biscuits. This creates a nice shiny finish. Then place into the oven and bake for 15-18 minutes or until the tops are golden brown. Serve warm.
Vegan Biscuit Variations
- Nutritional Yeast: adds cheesiness and overall savouriness
- Dried Herbs: I love adding dried herbs to biscuits, it adds a ton of flavour! My favourite is basil and rosemary.
- Dried fruit: For a slightly sweeter biscuit, add in 1/4 cup of raisins, cranberries or your favourite dried fruit.
- Nuts/Seeds: Adds a lovely crunch to biscuits. I love sunflower seeds and sliced almonds! Add in 1/4 cup of nuts of seeds with the dry ingredients and mix using a spoon (unless you don’t mind your nuts/seeds slightly chopped up from the blade).
Tips for the Best Vegan Gluten Free Biscuits
- Use COLD FIRM Coconut Cream: It’s easier to work with and acts the most similar to regular butter. I like to freeze my coconut cream for at least 30 minutes where it’s frozen but scoop-able.
- Use COLD non-dairy milk: Using cold ingredients help keep the coconut cream from melting too quickly.
- Opt for aluminum free baking powder: No one wants a metallic tasting biscuit.
- Don’t over work the dough: If using flours with gluten, be sure not to over work the dough or else you’ll end up with tough & dry biscuits. If using gluten free, you still don’t really want to over work the dough or else the coconut cream will melt.
- Use parchment paper to fold the dough: You don’t want to be touching or handle the dough too much because the heat from your hands might melt the coconut cream. Plus, it’ll help with not adding in too much flour which can yield dry biscuits.
- Don’t twist when cutting: Firmly press straight down and up with the cutter. Twisting causes the biscuits from not rising to their highest potential.
- Bake at high heat: When the biscuits first hit the hot temperature, it helps with rising and gives height to the biscuits.
How Firm Should the Coconut Cream Be?
I recommend buying the coconut cream in cans as oppose to the full fat coconut milk. It’s hard to not catch a little water when scooping the coconut cream which may effect the buttery-ness of these biscuits.
What Can I Use Instead of Coconut Cream?
I’ve found coconut cream to be the best butter replacement in quick breads, scones and biscuits. However, for my first test I used coconut milk ONLY and it was decently good- just not as buttery. To do this, replace the non-dairy milk and coconut butter with full fat coconut milk.
What Can I Use if I Don’t Have a Biscuit Cutter?
You don’t need a biscuit cutter to make great biscuits, just use a knife and cut them into 6 equal sizes.
How do I Make Vegan Biscuit Dough Ahead of Time?
Prep all the dough and then keep them in the freezer. When ready to bake, place them into a preheated oven at 450 F (230 C) for 20-22 minutes.
Can I Make the Biscuit Dough Without a Food Processor?
Yes! Most people probably make it without a food processor, I just like the ease and simplicity of it. Just add all the dry ingredients into a bowl and whisk. Then add in the coconut cream and cut it through. Lastly, add in the butter milk and gently fold it in.
Why Did My Biscuits Come Out Dry?
- Not enough liquid or too much flour: Be cautious with the amount of flour you add in when working with the dough with your hands.
- Over-working the dough: Especially when working with regular all purpose or pastry flour.
- Over baking the biscuits: I’ve found the best biscuits to be ready right when the tops are golden brown, which is anywhere rom 15-18 minutes. Keep an eye on them at 15 minutes! Don’t forget to transfer them to a cooling rack so they don’t further bake from the heat on the baking tray.
How to Store and Reheat Biscuits?
Biscuits are truly the tastiest freshly baked. But, if you do have any leftovers store them into the freezer to retain their moisture. Left at room temperature or in the fridge tends to dry them right out. To reheat, place them into the microwave for 30 seconds or until warm. Or better, reheat them in the toaster oven/oven for 5 minutes or until heated through.
How to Serve Vegan Biscuits?
I love eating biscuits with jam or nut butter for breakfast! It’s also delicious served with warm soups and stews or drenched in vegan gravy. Kinda the perfect vehicle for all the thanksgiving sides.
I hope you give this Vegan Biscuit Recipe a try! Whether you prepare it for breakfast/brunch or bring it to your next holiday dinner, I think it’ll be a huge hit!
More Biscuit and Quick Breads to Try!
- Vegan Maple Walnut Scones (Gluten Free + Oil Free)
- Fluffy Vegan Banana Bread (Gluten Free + Oil Free)
- 1-Bowl Vegan Zucchini Bread (Gluten Free + Oil Free)
- Cinnamon Apple Bread with Crumb Topping (Gluten Free + Oil Free)
- Kabocha PumpkinCinnamon Rolls (Gluten Free + Oil Free)
- Caramel Apple Cinnamon Rolls (Gluten Free + Oil Free)
- Healthy Pumpkin Muffins (Gluten Free + Oil Free)
If you recreate this this Vegan Gluten-Free Biscuits recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Learn how to make the Best Vegan Gluten Free Biscuits in a food processor with just 6 ingredients. Fluffy, moist & flaky without the use of any butter or oil. Perfect for the holidays with some soup, covered in gravy or slathered in jam!
- 2 cups gluten free all purpose flour blend (250g)*
- 2/3 cup light coconut OR cashew milk (130g)**
- 1/2 cup coconut cream (120g)***
- 1 tbsp baking powder (aluminum free preferred)
- 2 tsp lemon juice or apple cider vinegar
- 1 tbsp cane sugar (13g)
- 1 tsp salt
- 2 tbsp nutritional yeast, optional for a cheesy flavour
- 2 tsp dried herbs (I used rosemary), optional for herb-y biscuits
- Into a small bowl, whisk together the non-dairy milk and lemon juice, this will make vegan buttermilk
- Into a food processor, add in the flour, baking powder, sugar, salt, nutritional yeast and dried herbs (if using) and blend until combined (around 10 seconds).
- Add in the buttermilk and drop in the coconut cream. Pulse blend 5-6 times, just until it starts to look crumbly. From here, it’s important to work fast.
- Transfer the dough onto a parchment lined floured surface. Dust your hands with flour and then pat the dough out into a rectangle, around 1/2 an inch thick. Then fold the dough inward into 1/3 (refer to photo). Use the parchment paper to lift the sides inwards so that you don’t have to keep adding flour (to prevent them from becoming too dry). Repeat this step 2 more times.
- After the third time, using your hands flatten the dough into 1/2 inch thick.
- With a 2-inch round metal biscuit cutter, firmly push straight down through the dough without twisting the cutter. If you do not have a biscuit cutter, use a knife and cut the dough into 6 squares. You should be able to cut out 5 circular biscuits.
- Use the scraps of the dough to form one more biscuit, 1 inch in thickness.
- Place the biscuits in the freezer and then preheat the oven to 230 C (450 F).
- Once fully preheated, brush some melted coconut cream on top of the biscuits and bake in the oven for 15-18 minutes or until the tops are golden brown.
- Transfer to a cooling rack and enjoy immediately.
* If you don’t mind gluten, regular all purpose or pastry flour can be used
** Any non-dairy milk will work, my favourite is using canned light coconut milk for extra buttery-ness.
*** Coconut cream should be in solid form. Place in the fridge and scoop out the hard coconut cream and place in the freezer while prepping the other ingredients.
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Category: Quick Breads
- Method: Baking
- Cuisine: North American
- Serving Size: 1
- Calories: 200
- Sugar: 4.18g
- Sodium: 195mg
- Fat: 8g
- Saturated Fat: 6.2g
- Unsaturated Fat: 0.38g
- Trans Fat: 0
- Carbohydrates: 31.2g
- Fiber: 3.5g
- Protein: 4.52g
- Cholesterol: 0
Keywords: vegan gluten free biscuits, vegan savory scones
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