Gluten Free & Vegan Biscuits

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Gluten Free Biscuits w/ Vegan Options

A basic, but oh so delicious biscuit recipe….it fools you into thinking there is nothing different about them!

Successful biscuits are more in the technique than anything.  Handle the dough as little as possible to keep a lighter, flakier texture.

Remember you can always get creative and add in chopped ham, cheese, herbs, and green onions for savory biscuit, or use your imagination!  Just this morning, I enjoyed a biscuit breakfast sandwich with cheese, ham, and a fried egg….yum!

Gluten Free & Vegan Biscuits
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • ¾ cup any milk, however start with less and add more as needed.
  • 1 tablespoon apple cider vinegar
  • 4 tablespoons Spectrum Shortening (or replace with more butter or ghee)
  • 4 tablespoons vegan margarine, butter, or ghee
  • 2 egg whites (use the ones in a carton, no yolks wasted this way!) OR 2 tablespoons psyllium husks & 2 tablespoons chia meal
  • 2 tablespoons honey, or equivalent in stevia
  • Dry:
  • ½ cup any mixture of millet/brown rice
  • ½ cup sweet rice flour (Mochiko Blue Star is a good brand)
  • ¼ cup tapioca or arrowroot flour (or any starch)
  • ¼ cup sorghum flour
  • 3 teaspoons grain free baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon guar gum
  • ½ teaspoon salt
  1. Preheat oven to 425 degrees.
  2. Grease a cookie sheet.
  3. In a liquid measuring cup, add the vinegar and milk and set aside to curdle (this mimics buttermilk) After a few minutes, this is where you add the chia meal and psyllium husks too.
  4. Mix in the honey or stevia.
  5. In a medium bowl, whisk together all dry ingredients.
  6. Using a pastry cutter, work the shortening and butter in until it is chunky in appearance, and some larger chunks of fat still remain.
  7. Stir in the milk and egg whites (if using). Stirring the least amount possible! With the egg free version, dumping the whole gelatinous mixture in requires some coaxing with your hands...I mix by hand until all the dry and wet are incorporated.
  8. Gather the dough in your hands, forming a ball. Try and handle the dough as little as possible to help keep the flaky texture.
  9. Gather large chunks of dough in your hands, and mold them into 1.5 inch- 1.75 inch high mounds , they will not spread or rise too much. I also pat the dough into a rectangle or square and cut them into cubes.
  10. Bake for 12-15 minutes or until lightly golden brown.(I have noticed the egg free version bakes a bit longer, bake until just firm and set.)

Gluten Free Biscuits w/ Vegan Options

This post was shared on Wellness Weekend, Healthy Vegan Fridays,

It's only fair to share...Share on YummlyTweet about this on TwitterShare on StumbleUponShare on FacebookEmail this to someoneShare on Google+Pin on Pinterest

When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!

Posted in Breads & Muffins, Breakfast Tagged with:
9 comments on “Gluten Free & Vegan Biscuits
  1. I have not been able to find arrowroot flour…would any gf flour work as a substitute? I will have to give these a try :)

  2. arrowroot is a starch…you can find it in a lot of bulk food sections, and by cornstarch. I'd be surprised if you couldn't get it..where do you live? Since it is a starch, another starch would be a good replacement.

  3. Amazing recipe they look delicious.

  4. April says:

    Does using the vegan substitute make a big difference in texture? I’ve tried so many biscuit recipes looking for the perfect one that doesn’t use eggs and been disappointed over and over again so I’ve become quite wary… haha. Thank you!

    • That’s totally subjective Aimee! I make these egg free every time,now,since figuring it out, and enjoy the texture! The psyllium makes them slightly gummy just out of he oven, but that disappears as they cool a bit.

  5. Lily says:

    Hi, Tessa! Thanks for all your hard work experimenting with limited ingredients.

    Is there any chance you’ve made a typo and the amounts of psyllium and chia are supposed to be TEASPOONS and not tablespoons, though? I never even GOT to the chia – by the time I’d finished stirring the psyllium husks into the milk, the mixture had become a solid mass!

    And could you standardize the way you list your measurements? Sometimes you write out the whole word (teaspoon, tablespoon) and sometimes you abbreviate (t, T), even within a single recipe, so it’s a bit confusing.



2 Pings/Trackbacks for "Gluten Free & Vegan Biscuits"
  1. […] Nothing beat a steamy hot bowl of chili on a cold Winter’s day.  And since there is no such thing as too much good chili, here’s another recipe, totally different from traditional tomato and chili powder versions. I love how flexible chili recipes are…add a little more of this ingredient, a little less of that one..chilis are inherently flexible!  This was a big hit last night with our friends too. I like my chili on the thick side…if you like it thinner, just add more broth! We had some homemade gluten and dairy free biscuits to go with it. […]

  2. […] Fall and Winter almost beg for the warm comfort of creamy soups.  I am sure it has something to do with all that chilly weather, but nothing satisfies on a cool evening better than a steaming bowl of soup.  I love this soup because it goes together so quickly with relatively few, simple ingredients.  There is nothing too fancy for a wary child’s palette, and it is creamy without being laden with cream and fat.  This would be delicious with with either my Corn-Free Millet Cornbread or Gluten and Dairy Free Biscuits. […]

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My name is Tessa, and I have learned to cook without almost all major allergens! I have a focus on making family foods as healthy as possible. Real food is my obsession. Gluten free, casein free, vegan, Paleo, sugar free: I have a little of something for anyone with restrictions., Take a peek, you're sure to find something delicious, and if you need any help, I am always willing to help you tweak things to YOUR tastes and dietary needs!

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