Easy Vegan Gluten-Free Biscuits

Certainly! Here’s a simple recipe for vegan, gluten-free biscuits:


  • 2 cups gluten-free all-purpose flour
  • One tablespoon of baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold vegan margarine or coconut oil, solid
  • 3/4 cup unsweetened almond milk (or any other plant-based milk)
  • One tablespoon of apple cider vinegar
  • Optional: 1 tablespoon maple syrup (for a touch of sweetness)


Preheat the Oven:

Preheat your oven to 425°F (220°C).

Prepare the “Buttermilk”:

In a small bowl, mix the almond milk and apple cider vinegar. Let it sit for a few minutes to curdle and create a dairy-free “buttermilk.”

Mix Dry Ingredients:

In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt.

Cut in the Fat:

Add the cold vegan margarine or coconut oil to the dry ingredients. Use a pastry cutter or your fingers to cut the fat into the flour until it resembles coarse crumbs.

Combine Wet and Dry Ingredients:

Pour in the almond milk and apple cider vinegar mixture. Optionally, add maple syrup for sweetness. Stir until just combined. Be careful not to overmix; the dough should be slightly sticky.

Shape the Biscuits:

Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1 inch thick.

Cut Out Biscuits:

Use a round biscuit cutter to cut out biscuits from the dough. Place them on a baking sheet lined with parchment paper, making sure they’re close together but not touching.


Bake in the preheated oven for 12-15 minutes or until the tops are golden brown.

Cool and Serve:

Allow the biscuits to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These vegan, gluten-free biscuits are best enjoyed fresh but can be stored in an airtight container for a day or two. Serve them with your favorite vegan butter, jam, or gravy for a delightful gluten-free treat.

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