These Vegan Biscuits are made with only 7 ingredients! They are made with coconut oil, are gluten free and are fluffy and delicious!
WATCH THE VIDEO TO SEE HOW IT’S MADE:
It’s official: It’s Thanksgiving week. If you’re not an American follower, please just bear with me! These are all recipes anyone can make any time so definitely following along. Your Thanksgiving wouldn’t be complete without *drumroll* some sort of yummy carbs, be it biscuits, dinner rolls or cornbread.
In addition to the divine and delicious cornbread, cornbread stuffing and best vegan mashed potatoes I’ve shared, I bring you these Gluten Free Vegan Biscuits. Not only are they super allergy friendly, they are made with ONLY 7 ingredients!! In just 25 minutes, you’ll be presenting these flaky, buttery biscuits to your table. Save yourself one before they reach the table; they’re bound to be eaten immediately.
Look at all that beautiful vegan butter. I get it, Thanksgiving may not be the most health conscious food holiday out there. Uh, but which one is, really?! The way I see it, all the food you’re eating should be absolutely delicious. From the Vegan Meatloaf, to the Shepherd’s Pie, to the cornbread muffins (good GRIEF), to these biscuits. Eat it all, enjoy it all.
Back to these biscuits. There really isn’t much to say other than about how easy they are to make. Mix dry ingredients, add fats, add liquid, mix, knead, cut biscuits, bake. Biscuit making can be a very intimidating process but it’s really nothing to be afraid of. I always just ensure that ALL my ingredients are really cold. That way you get a nice shaggy dough, which means a dough that’s not dry, but not too wet either, almost like a shaggy rug. Not the tastiest comparison, but very helpful for visuals while you’re making these.
In almost all of my biscuits/pie crust recipes, I use a combination of vegan butter and solid coconut oil. This was an old trick from my baking business days because the coconut oil mocks shortening in that it has a high melt point. So it doesn’t melt too quickly, but it helps to form that flakiness that we all know and love in our dishes. Definitely don’t skip this step!
I know, how can there be real nutrition in biscuits?! However, coconut oil is loaded with loads of healthy fats that make using this over a traditional fat a MUCH healthier choice. Keep that in mind when you’re on your second biscuit, having not touched the rest of your food and you need someone to justify this for you. You deserve it friend.
Vegan Biscuits (Gluten Free)
- 2 cups Gluten Free Baking Flour
- 1 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup vegan buttermilk (to make vegan buttermilk, add 1 tablespoon apple cider vinegar to 1 cup nut milk and stir)
- 2 tablespoons solid coconut oil
- 2 tablespoons very cold almost frozen vegan butter
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with a SILPAT mat.
- In a bowl, mix the flour, baking powder, baking soda and sea salt.
- With a pastry cutter, cut in the coconut oil and the butter.
- Make a well and add in the milk ½ cup at a time, stirring gently with a wooden spoon. You may not need all the milk. Keep adding until a shaggy dough forms.
- At this point, you can place it in the freezer for 5 minutes if desired. You want the dough to be cold.
- On a floured surface, dust hands with flour and pour out the dough and knead gently for about 5 kneads. Form into a square or rectangular dough about 1 inch high.
- Using a biscuit cutter, cut out biscuits as close as possible to each other. Place onto the baking sheet. Form the extra biscuits together again and make additional biscuits.
- Bake for 15 minutes until golden and fluffy.
- Remove from oven, slightly cool and serve. Enjoy!
Recipe NotesThis recipe is vegan and gluten free.
If you try this Vegan Biscuits (Gluten Free) please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.