Vegan Biscuits (Gluten Free)

By Jessica Hylton - - Updated

These Vegan Biscuits are made with only 7 ingredients! They are made with coconut oil, are gluten free and are fluffy and delicious!



A batch of vegan biscuits with a pat of butter on top.

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.

A vegan biscuit with a pat of butter on it and a bite taken out.

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.

a stack of vegan biscuits on a white table top.

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.

A batch of vegan biscuits on a striped cloth.

Instagram Jessica in the KitchenIf 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.



Overhead shot of vegan shepherd's pie on a white plate with a sprig of rosemary on the side.

Vegan Shepherd’s Pie

A pile of three gluten free cornbread muffins drizzled with honey on a white table top.

Gluten Free Cornbread Muffins

A batch of vegan biscuits on a blue striped cloth.

Vegan Biscuits (Gluten Free)

These Vegan Biscuits are made with only 7 ingredients! They are made with coconut oil, are gluten free and are fluffy and delicious!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Course Side Dish, Snack
Cuisine American

Vegan Biscuits (Gluten Free)

  • 2 cups Bob’s Red Mill Gluten Free 1:1 Baking Flour*
  • 1 tablespoon 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


Vegan Biscuits (Gluten Free)

  • 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!
This recipe is vegan and gluten free. You can use regular flour if you’re not gluten free!


Calories: 226kcal | Carbohydrates: 31g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Sodium: 547mg | Potassium: 55mg | Fiber: 4g | Sugar: 2g | Vitamin A: 155IU | Vitamin C: 3mg | Calcium: 199mg | Iron: 2mg
by Jessica

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Recipe Rating


  1. Maria says:

    hello Jessica! I love your recipes, for this vegan biscuit, how can I substitute the vegan butter?

    • Jessica says:

      Hi Maria,

      If you’re not vegan you can use regular, very cold butter. I hope that helps!

  2. These biscuits look amazing you made it look so easy (loved your video!).

  3. Celeste LaMosse says:

    They looked like they remained an inch tall and look very dense. I am not familiar with vegan buttermilk.Where can I find it?

    • Jessica says:

      Hi Celeste,

      Not sure how you got that from the pictures, but they definitely got fluffy and not dense at all. Unless you’re talking about when you made it? If they were, perhaps there was too much flour in them. You can make vegan buttermilk by adding 1 tablespoon of vinegar to a cup of the nut milk and stirring. I put directions in the recipe for it.

    • Jessica says:

      Hope that helps!

  4. LeeAnn says:

    Hi there, Can I make this with ground oats for the flour?

    • Jessica says:

      Hi LeeAnn,

      Hmm, I haven’t tried it with that! Oat flour absorbs more liquid, and isn’t as great in biscuits as it would be in like pancakes or muffins, so it might make it dry. If you do try it and it works out, let me know though please!

  5. I’m new to your blog, and I’d like to try this recipe, but why is the type of GF baking flour not defined? There are many different GF baking flours. GF All Purpose blends vary greatly in their composition and performance. Coconut, almond, oat, rice… the list goes on. I have found recipes that indicate “GF blend” before and usually the blogger has a personal blend they prefer with a recipe linked or easily found on their site. However, after a brief snooping, I don’t see any such reference. Could you help readers out by letting us know what flour blend you’re using? Thanks!

    • Jessica says:

      Hi there!

      Of course! I use the Bob’s Red Mill Gluten Free 1:1 Baking Flour. Not sure why that wasn’t in there since I usually add it in, but I’ve updated it to reflect it. I hope you enjoy!!

      • randy E thill says:

        4 stars
        I used my own blend, but they turned out a bit heavy. I got some Bob’s Red Mill in my last Vitacost order and will do them over to check the difference! Wish I had a biscuit cutter like yours…I know it doesn’t change the taste, but they sure are prettier!

        • Jessica says:

          Hi Randy,

          Thank you so much for your feedback, I really do appreciate it! Yes haha, I’ve had that biscuit cutter for years!!

        • Jessica says:

          Hi Randy,

          P.S. – I’m not sure from your comments if you’re GF (I went back to read all of them but still not sure), but if you aren’t, you can also use regular flour!

        • randy E thill says:

          ya…Gluten free/dairy free. Otherwise, I’d already have my own recipes! I’ve gone thru lots of phases in my 72 years! White flour and lard, Crisco, whole wheat flour and organic…started 7 years ago on this regime because of allergies. Breads have been my challenge, since I just started cooking substitutes a few years ago and got frustrated a lot by the recipes I found. At least I’m finding a few good ones, and you are one of my go-to sites to look for something! So glad I found you somehow…or visa versa!

        • Jessica says:

          Aw okay got you!! That’s definitely helpful and I will ensure making more bread recipes next year is on my priority list :)! I’m also so happy that you found my blog! Your comments are ones I look forward to, that’s for sure!

          I will also re-make this recipe to see if I can include any tips in the instructions also!! I hope you have a wonderful evening Randy 🙂

          <3 Jessica

  6. randy E thill says:

    I promised myself…no more bread recipes! I couldn’t resist trying these, so onto the counter the recipe goes so I can find out if this is THE best! They just might be, right? Thanks for this and all the other possibles for the big thanksgiving meal.
    I’ll fill in the stars after I’ve tried them!

    • Jessica says:

      Hi Randy!! Haha bread recipes are the best so I understand!! I hope you get to try this and enjoy so much!!

    • Jessica says:

      Also of course – you’re SO welcome!!


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