Gluten-Free Vegan Biscuits - Rhian's Recipes (2024)

TheseGluten-Free Vegan Biscuits aremoist, soft andfluffy and supereasyto make! They're oil-free, refined sugar free, yeast-free and are ready in 40 minutes. They come together in one bowl and there's no kneading or proving time needed. They make a great side dish or breakfast!

How to make this recipe

Scroll down to the bottom of the post for the full recipe.

• Mix together all the ingredients in aglass mixing bowl.

Tip:Use ameasuring jugto measure out the plant-based milk.

• Lay out a sheet of baking paper on a flat surface and sprinkle with flour.
• Place the dough on the 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.

Tip: You will have to reshape the dough a few times until you use it all up.

• Place on a rectangular baking tray lined with baking paper.

• If you wish, use a pastry brush or your fingertips to brush the tops of the biscuits with plant-based 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.

How to serve

• 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!

How long do these Biscuits keep for?

These Biscuits taste best fresh, but they do keep covered in the fridge for up to a few days. They're best reheated sliced in half and put in the toaster!

Substitutions you can make

• You can replace theground almondswithground walnuts.
• If you're not gluten-free, you can use plain flour.
• You can replace thealmond milkwithany other plant-based milk.
• You can replace the maple syrup with any other sweetener.
• You can omit the maple syrup.
• For anut-free version, replace the ground almonds withground sunflower seedsand use anut-free plant-based milk.

Notes on this recipe

• 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".

More gluten-free vegan bread recipes

• Gluten-Free Vegan Chickpea Bread
• Gluten-Free Vegan Blueberry Banana Bread
• Gluten-Free Vegan Irish Soda Bread
• Gluten-Free Vegan Almond Bread
• Gluten-Free Vegan Oat Bread
• Gluten-Free Vegan Dinner Rolls
• Gluten-Free Vegan Seeded Buckwheat Bread
• Gluten-Free Vegan Cornbread
• Gluten-Free Vegan Bread Rolls
• Gluten-Free Vegan Oatmeal Bread

If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.

Watch how to make this recipe

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