After many requests, I present the Vegan Gluten-Free Biscuit! Many of you may know, but years ago I perfected the Best Damn Vegan Biscuit and damn, it’s good.
Since then, I developed a recipe for Vegan Gluten-Free Shortcake, and in doing so I realized it wouldn’t be much more work to nail the biscuit version down. So that’s what I did. And this (new and improved) recipe is easy, requiring just 8 simple ingredients, 30 minutes, and 1 bowl to make!
How to Make Gluten-Free Biscuits
The base of this biscuit is a blend of potato starch, almond flour, and cornstarch, which combine to create a neutral flavor and light, fluffy texture (which is key in biscuits!). Salt adds flavor, baking powder helps them rise, and nutritional yeast (optional) adds a little more flavor.
Next comes vegan butter, the fat necessary to create a “flaky” biscuit. Don’t skimp on the fat, folks!
Last but not least is light coconut milk, which provides enough moisture to make a dough. Canned coconut milk is best here! Trust us. We tested others and they didn’t make as delicious of biscuits. Once you achieve a tacky dough, you’re ready to shape and cut out your biscuits!
Just a short bake in the oven at a high temp and voila! You have fluffy, tender, gluten-free, vegan biscuits on your hands! Yes, it’s that simple.
I hope you all LOVE these biscuits. They’re:
Fluffy
Tender
Buttery
Salty
Flaky
Satisfying
& Delicious
These vegan, gluten-free biscuits are delicious with vegan butter and jam, compote, or even maple syrup. For a savory version, try topping them with Macadamia Nut Cheese and roasted or fresh vegetables. Plus, they make the perfect companion to things like Veggie Chili, Tomato Soup, and Gravy!
Into biscuits? Check out our Vegan Pumpkin Sage Biscuits, Vegan Cheddar Jalapeño Biscuits, and our original Best Damn Vegan Biscuits!
If you try this recipe, be sure to let us know! Leave a comment, rate it, and tag a photo @minimalistbaker on Instagram. Cheers, friends!
*UPDATE: Recipe was updated and republished on 9/6/18 with new photos and adjustments for improved texture and flavor.
Fluffy Vegan Gluten-Free Biscuits
Ingredients
- 1 cup potato starch (NOT potato flour)
- 1 1/4 cup almond flour
- 1 Tbsp cornstarch (or try subbing arrowroot to keep grain-free)
- 1 tsp sea salt
- 2 1/4 tsp baking powder
- 1 Tbsp organic cane sugar (if avoiding sugar, sub stevia to taste or omit)
- 2 tsp nutritional yeast (optional)
- 4 Tbsp vegan butter (we like Miyokos Vegan Butter and Earth Balance buttery sticks // plus more for topping)
- 1/2 cup light coconut milk (canned, not carton)
Instructions
- Preheat oven to 400 degrees F (204 C) and set out a baking sheet. To a large mixing bowl, add potato starch (not flour), almond flour, cornstarch, sea salt, baking powder, cane sugar, and nutritional yeast (optional) and whisk to combine.
- Add vegan butter and use a pastry cutter, whisk, or fork to “cut” the oil into the flour until small bits remain (see photo). (We tried using coconut oil and while it did work, vegan butter yields a much fluffier, more tender, flavorful biscuit).
- Add the light coconut milk to the dry mixture and gently stir with a spoon to combine. You’re looking for a semi-sticky dough and you may not use all of the coconut milk. If it looks too wet, compensate with 1-2 Tbsp at a time of almond flour or potato starch. Add more coconut milk if it is too crumbly.
- Transfer your dough onto a well (gluten-free) floured surface and dust the top with a little potato starch or almond flour. Handling as little as possible, form into a 1-inch-thick disc with your hands (these biscuits don’t puff up as much as their gluten-containing cousins, so only push the dough down as much as you desire them to be thick).
- Then, using a well-floured biscuit cutter, small cookie cutter, or narrow drinking glass, cut out biscuits and transfer carefully to a baking sheet with a spatula. Arrange the biscuits so they are close but not touching – see photo).
- Continue, reforming dough as needed, until all of the dough is used (as the recipe is written, about 12-14 small biscuits or 6-8 medium biscuits). Brush the tops of the biscuits with melted vegan butter (optional).
- Bake for 14-18 minutes or until they look dry and fluffy. Watch carefully and be sure not to burn. Remove biscuits from oven and let rest on pan for 10 minutes. Then transfer to a serving plate. Warm or room temperature is best for serving.
- Best when fresh. Store leftover biscuits covered at room temperature for 3-4 days or in the freezer up to 1 month. Reheat in a 350 degree F (176 F) oven. These would go well with vegan gravy, and are especially delicious with a little vegan butter and jam or compote!
JENNIFER JONES says
This is a Heavenly recipie. I made them with your pot pie recipie and nearly at the whole pot’s worth. From the taste to the texture : Delicious!
Amazing! We’re so glad you enjoyed them, Jennifer. Thank you for sharing! xo
prashanthi atluri says
Can you make this oil-free? Maybe some extra nut butter.
Hi Prashanthi, Oil is important for achieving the flaky, classic biscuit texture. We aren’t sure of an alternative, but you could experiment with nut butter!
ann says
Hi do you think palm shortening or coconut oil will work instead of the vegan butter?
Hi Ann, We tried using coconut oil and while it did work, vegan butter yields a much fluffier, more tender, flavorful biscuit. Palm shortening might work better, but we haven’t tested it!
Lexie says
Overall this recipe is really good. I made it a few weeks ago and they didn’t rise at all and I wasn’t a huge fan of the taste – the coconut was very overpowering. I made these again tonight to have with a roast and instead of coconut I did almond milk with a splash of apple cider vinegar to make a vegan buttermilk. Last time I omitted the nutritional yeast and this time I added it but didn’t measure. I also did 4 heaping tablespoons vegan butter, I didn’t have enough potato starch so probably 3/4 c potato and the rest tapioca. I also added vegan cheese to the mix. 3 minutes before taking out I brushed on melted vegan butter. This time they were much fluffier and the taste was so good! Probably the closest taste I’ve had to a buttery biscuit since going gluten free. So good! Will definitely make again
Thank you for sharing your experience, Lexie. We’re glad they turned out better the second time! That’s odd that they didn’t rise at all and tasted like coconut. The coconut should be very mild, unless perhaps it was full-fat coconut milk or you were subbing coconut oil instead of vegan butter? Is it possible you were using baking soda instead of baking powder the first time? Or that your baking powder was expired? Potato starch + baking powder + light coconut milk + vegan butter should make these buttery and fluffy!
Lexie says
I used the same baking powder for both recipes so I don’t think it was that. It is possible I used full fat coconut instead though! Thanks for the response
Virginia says
Hi, can these be mixed ahead of time and kept in the fridge until ready to bake? Could I mix the dough for these, shape and cut, then keep in an airtight container the day before I make the vegan white bean pot soup?
Hi Virginia, We think so! Or adding to the freezer would definitely work. Let us know if you give it a try!
Ann says
Can coconut oil be used instead of vegan butter
Hi Ann, We tried using coconut oil and while it did work, vegan butter yields a much fluffier, more tender, flavorful biscuit.
Elaine says
These were perfect. I used the nutritional yeast as I wanted savory. Made them for breakfast and repurposed for dinner.Elai
Amazing! Thank you for sharing, Elaine! xo
Beverly says
These are by far the best GF biscuits I’ve ever made and I have tried SO MANY recipes! They are light and fluffy and can be cut without crumbling. I did add the nutritional yeast as recommended and it gave the biscuits a richer flavor in my opinion. I also used regular butter, and brushed the tops before baking. This made 7 biscuits for me, and my bake time was 14 minutes. These are a keeper for sure!
Amazing! Thanks so much for sharing, Beverly! We’re so glad you enjoyed them!
Miri Thomason says
What happens if I use Arrowroot powder instead of potato starch?
Hi Miri, they won’t be as fluffy!
Charlene says
Made this to top the MB gluten free chicken pot pie soup recipe. First gluten free biscuit recipe that I have tried that actually tastes and has texture like a regular biscuit! Mixing butter into flour (like in a pie crust) always freaks me out – I can never do it right unless I use a food processor which is what I did here. I froze my dairy free butter then added it to dry ingredients in the processor bowl and pulsed until fine sand texture. Transferred to a regular bowl and added coconut milk and gently mixed to texture shown in recipe photo. Turned out perfect! I appreciate the always helpful photos and videos on the website, makes it easier to get a perfect outcome, thank you MB!
Yay! We’re so glad the photos and videos are helpful. Thank you for sharing, Charlene! xo
Jack says
Terrific recipe. I added all the milk (I subbed oat milk for light coconut milk) at once and my dough was more like a batter than a biscuit dough, so next time I’ll add more gradually to get a better consistency. It was hard to work with, but the end result was tender and delicious, very flavorful biscuits! Another note: I made sure to measure my flours by scooping into the measuring cup with a spoon and leveling with a knife, since I know gluten free flours can pack too densely and give a dense/dry result. I’m so pleased to have found this recipe, thanks a million!
We’re so glad it turned out well, Jack. Thank you for sharing your experience!
Cheryl says
Have you tried it with other gf flours besides almond? Trying to think of what I already have. Super fine brown rice flour, coconut flour, gf all purpose flour, green banana flour 😊
Hi Cheryl, unfortunately those flours won’t behave the same way, leading to a more dense biscuit. If you wanted to experiment with it, keep in mind those will all be more absorbent than almond flour, so you won’t need to use as much of them. Hope that helps!
Cheryl says
That’s really great to know. I’ve made different gf vegan biscuits in the past and they were dense and not very good, so I will definitely try the almond flour this time!
mary says
Can Tapioca Starch be used instead of potato starch?
Hi Mary, Potato starch is key for a light and fluffy texture. Tapioca starch will make the biscuits more dense/gummy.
Maranda says
What can you use if you can’t find potato starch?
Hi Maranda, we find potato starch to be pretty key for a light and fluffy texture in GF baking. We’d suggest trying to find it online for best results! Otherwise, you could try cornstarch, but the result will vary.
Kim says
Thanks for this recipe! I tried it for the first time and they were a bit hard and dry. Any idea where I went wrong?
Hi Kim, is it possible they were over-baked or your oven runs hot? Or did you make any substitutions?
Stella says
Let me preface this by saying I cannot cook but this was an easy recipe to follow. The biscuits were DELICIOUS! I did not have coconut milk on hand so I substituted Almond Milk.
Woohoo! Thanks so much for the lovely review, Stella!
Sara says
I’m nut free. Any thoughts on a flour swap for the almond flour in this recipe?
Hi Sara, we haven’t tried it, but other readers have had success substituting a gluten-free blend for the almond flour.
Chrisy says
Is there substitute for the potato and tapioca? I can’t have either of those.
Thank you!
Hi Chrisy, the potato starch is key for making them light and fluffy, but maybe cornstarch? This recipe doesn’t have tapioca starch, so we’re not sure what you mean by that!
Susie says
I made the GF biscuits and they were REALLY good. I am not a baker at all so I was extremely happy that they turned out so well. I did add a bit more coconut cream because my dough was a bit dry.
Becky says
I just made these this evening and I’m shocked with how amazing they are! I’ve made a lot of gluten-free and grain-free bakes and they don’t always work. All the reviews for this recipe won me over so I had to try it!
I used grass-fed butter instead of vegan butter, subbed arrowroot for the cornstarch and just used table salt instead of sea salt and they turned out great! They were perfect with our chicken soup as well as with jelly! My daughter hasn’t had a really good biscuit since having to go grain-free and these were perfect! Thank you!!!!
We’re so glad you and your daughter enjoyed them, Becky! Thanks so much for sharing! xo
karen says
Love Love Love this recipe.
These biscuits are so so good. I have made them several times, and they’re so easy and fool proof.
Whenever a recipe calls for light coconut mylk, I just make it by adding water to regular coconut mylk. I use what’s left to make the gravy.
I love miyoko’s cultured butter, and it works great in this recipe.
The only change I make is coconut sugar in place of cane sugar.
Thanks for a fantastic and easy recipe.
Thanks for sharing your modifications, Karen. So glad you enjoy this recipe!
Jen says
These biscuits are AMAZING! So easy and delicious! I highly recommend you make them!
Woohoo! Thanks for the great review, Jen!
cindy says
I only had “regular” coconut milk, not light and this recipe worked beautifully! Super super super delicious!!!
Lovely! Thank you for sharing, Cindy! xo
Lisa says
Look so yummy!! Is there a particular reason you used organic cane sugar instead of coconut sugar? What will happen to the final product if I use coconut sugar instead of the organic can sugar? Thanks!!
Hi Lisa, we haven’t tried these biscuits with coconut sugar so we cannot guarantee results, but it would probably work since there is so little. It will make the biscuits darker in color and it may give them a slightly richer flavor, we aren’t sure. Let us know how it goes!
Marin says
I made the recipe exactly as written except I was shy about 2 Tbsp potato starch and substituted with tapioca flour/starch. It worked beautifully.
As a celiac vegan I haven’t had a biscuit this good since I was eating gluten over 11 years ago.
These are life changing biscuits!!
Amazing! We love to hear this. Thanks so much for the lovely review, Marin! So glad you enjoy these biscuits!
MBH says
Outstanding! We had them fresh with soup and then with dairy-free sausage gravy the next morning (put biscuits in a cold oven set to 350 and when it comes to temp they’re perfect). Crisp on the outside tender on the inside, soooo good!
Woohoo! Thanks so much for the lovely review! So glad you enjoyed!
Gigi says
Well, you all have outdone yourselves with this recipe!
I forgot that I wanted to make this before my gluten free husband got home from work. I was distracted with kids and grandkids around. In my haste to just get them made asap, I skipped the sugar and nutritional yeast. And I subbed oatmilk for the light coconut milk because I didn’t want to hunt for it in the pantry.
They. Were. Amazing. Even my gluten, dairy eating kids said they were impressive. The biscuits had a delightful texture and great flavor. We used butter flavored coconut oil on top.
Thank you, thank you! I didn’t expect to find a recipe that would come close to my Nana’s buttermilk biscuits but these were shockingly satisfying! Wow!
Aw, that is SO wonderful to hear, Gigi! Thank you so much for sharing! xoxo
Madison says
I’m currently eating these and had to leave a review because they are SO GOOD. I made them as written other than halving the amount of sugar and omitting the nutritional yeast, I was worried they would taste like coconut with the coconut milk but they don’t. They are buttery and flaky and delicious!
Yay! Thanks so much for the lovely review, Madison! So glad you enjoy!
Sylvia says
Wow, I’ve been looking for a recipe with this outcome for a long time. I’ve made these twice now. First time: as written, using Nutiva shortening for the butter and full-fat coconut milk, made 9 med. size biscuits. Second time: I decided to try adding diced green onion and vegan parmesan to the batter right at the end of the dry ingredient stage before I cut in the vegan butter and added the coco milk, and cut them out as 20 mini muffins. It was so delicious, highly recommend! Next I want to try making them with Miyoko’s for hopefully a richer flavor.
Amazing! We’re so glad you found what you were hoping for, Sylvia! Thank you for the lovely review and for sharing your modifications! xo
Sylvia says
I’ve continued making these and the recipe has proven remarkably flexible to modifications. For example, I used this dough as dumplings of a sort on top of pot pie filling and they baked up wonderfully at 375 for about an hour. Also, I seldom cut them out anymore – while I’m sure that yields the most precise result, I’ve found they’re abundantly good enough for me when lightly and quickly shaped by hand. Allows me to get them into the oven that much faster.
Ooo, yay! Such a great idea. Thanks so much for the wonderful review and for sharing your modifications, Sylvia!
Michelle says
Hi. I love ALL of your recipes and i’m so excited to try this one. I was just wondering if there was any substitute for the coconut milk. I really don’t like the flavor of coconut and always try to substitute out coconut or use filtered coconut oil. Thanks again for all the creativity on your recipes!
Michelle
Michelle says
Actually, scratch that. I used oat milk and they are prefect! Maybe not as flakey as coconut milk would have been…but i’ll never know. :) This recipe is so quick, EASY and tasty! Thank you!! This is just another example of how forgiving your recipes are!
Amazing!! So happy to hear you enjoyed them!
Kara says
These really are so delicious. My kids love them, too! I find them to be so comforting alongside soups. I didn’t have any arrowroot or cornstarch on hand so I used some tapioca starch and it worked great. I will also note I used several TBSP of flour so that the dough wasn’t too wet. Thank you for another amazing recipe!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Kara!
May says
WOW! I was so skeptical of this recipe, but @minimalistbaker, you really delivered! I followed it as written (and the nutritional yeast truly gives it that spark!) and it’s now going into heavy rotation for the holidays. THANK YOU for making dairy free and gluten free recipies something I look forward to!
Yay! Thanks so much for the lovely review, May, so glad you enjoyed!
Erika says
These were delicious! My kids loved them! I will definitely be putting this recipe into rotation !
Yay! We’re so glad they enjoyed them, Erika! Thank you for the lovely review! xo
Camille says
I am so impressed by this recipe. We aren’t vegan so I used unsalted butter and buttermilk. My son is gluten free so this recipe makes perfect biscuits for him and us. I will cut down on the salt next time to make it a little less salty. Excellent texture and biscuit taste. I had leftover honey butter mixture from a dinner roll recipe so I brushed it onto the fresh out of the oven biscuits.
We’re so glad your family enjoys them, Camille! Thank you for the lovely review and sharing your modifications! xo
Rachel says
Do you think the dough will keep overnight in the fridge?
Hi Rachel, we haven’t tried that, and we think the dough might get a bit wet and make the biscuits more dense, but it should still work fairly well. Let us know how it goes!
Pamela says
Think I can use butter flavored olive oil instead of a butter / butter substitute?
Hi Pamela, if it’s solid, maybe? But if it’s liquid, we don’t think the biscuits will have the same flaky texture. Let us know if you try it!
Cassidhe Hart says
I substituted Bob’s Red Mill All-Purpose Baking Flour for the almond flour, full fat coconut milk for the lite coconut milk, and coconut sugar for the cane sugar. They came out just the way I was hoping–so delicious!! Thank you for creating such a perfect recipe!
Yay! We’re so glad to hear it, Cassidhe! Thank you for sharing! xo
Milan Lawrence says
Hi!
Can I use solidified coconut oil in place of the vegan butter?
Thanks!
Hi, We tried using coconut oil and while it did work, vegan butter yields a much fluffier, more tender, flavorful biscuit.
Heather says
I used Bob’s GF 1:1 for the potato starch and tapioca for the corn starch. They were freakin’ AMAZING! You are a master. I love what you do!
Aw, thank you, Heather! We are SO glad you enjoyed them! xoxo
Geena says
This substitution gave me hope that’s literally ALL I have in my pantry. Going to try to make this with tapioca starch and gluten free 1:1 blend. Thank you !!!
Derek says
Wow, I already know these are gonna be a staple in my house. It’s been so long since I’ve had a bread component to go with meals. Huge plus that it’s also yeast free. After making it once, I instantly tripled the dried ingredients in a big bag to make future sessions easier.
Great idea, Derek! We’re so glad you enjoy them. Thank you for the lovely review!
Amy says
Hi, I am a health food blogger and I love your biscuit recipe!
I would love to use you this biscuit recipe in my vegan strawberry shortcake recipe post with a link to your recipe.
Please let me know if you would be okay with this.
Thank you,
Amy Estes
Pinchmegood.com
Hi Amy, we’re so glad you enjoy it! You can find our sharing guidelines here. Hope that helps!
Diane Ovadia says
I love your recipes but I find I have to alter most of them or pass them up completely because my husband and I have to watch our fat content.
Because you are so good at creating vegan recipes, I would love to see what you could come up with for non-fat GF recipes. (No oils, nuts, or butters). Would that be possible?
Hi Diane, we’ll keep that in mind! The tricky part is that some sort of fat is key for best flavor/texture.
Erin says
A friend of mine was raving about how wonderful these biscuits were and she highly recommended them. Unfortunately, I have lots of allergies including an allergy to almonds, potatoes, and coconut. I have a sense that I am not going to be able to use this recipe, but thought I would at least ask if you know of any substitutes for these three ingredients? Do you think gluten free flour would work?
Hmm, that’s tricky! We haven’t tried this with a gluten free blend but it might be worth a try! Some other flours to consider would be super fine brown rice flour, sorghum flour, and tapioca starch. But we haven’t tried it with any of those so we don’t know if they would work. Let us know how it goes if you try it! xo
Jennifer Gieseke says
Tried several different recipes – this one’s my favorite. The only variation I made was to cut back on a little on the sugar (I’m not a fan of sweet biscuits-although I think in needs some to help cover the baking powder flavor). And I only had full fat coconut milk, which worked great (just need a tablespoon extra). Whenever I’m looking for a reliable recipe my daughter recommends your site, and she’s always right! I’m a personal chef and constantly on the look out for vegan recipes that seem “normal” and occasionally I need gluten free recipes – you have yet to fail me! Thank you!
Aw, we’re so glad our recipes are helpful, Jennifer! Thanks so much for the lovely review! xo
Jen says
These look amazing – I have 2 daughters with Celiac disease & we don’t necessarily need them to be vegan, would this recipe work with regular butter?
Yes! Hope they love them =)
Ann says
I just made these. Not only were they quick and easy to make, they were delicious. So addictive. I could not stop eating them. Crispy on the outside, fluffy on the inside and very tasty even though I omitted the sugar.
Thank you for sharing, Dana! Will definitely be making these again.
Yay! We’re so glad you enjoyed them, Ann. Thanks so much for the lovely review!
Paula says
I’ve made these a few times and they’re pretty good…. however they are not fluffy like everyone is saying???? I don’t use the sugar or yeast and sub cornstarch for arrowroot because I don’t eat corn….
Hi Paula, The yeast helps make them fluffy so that’s likely the issue. But the starch substitute could also be contributing.
Joanna says
These were delicious! I used the coconut milk but could definitely taste a strong coconut flavor. Do you think I could swap in soy milk and a little extra melted Miyokos butter for a more neutral flavor?
Yes, we think that would work well!
d says
yum! turned out great. i omitted sugar, and subbed homemade cashew mylk for coconut milk.
Lovely! Thanks for sharing!
REBECA says
I am so grateful for this wonderful list of recipes!
Darian says
These came out perfect. Thank you so much for this recipe. I left the sugar out. Both of my kids (16 and 8 year old) loved these so much. I will be making these again for sure. These easy to follow recipes are so good to whip up.
Lovely! Thanks for sharing, Darian!
Anne Bailey says
I made this, exactly as written, with no substitutions and they came out perfectly! My dairy free, gluten free, picky teenager son ate them for dinner and breakfast. Thank you!
Lovely! Thanks for sharing, Anne!
Yolanda Miller says
Whoop Whoop!! Another great recipe. I had to stop myself from eating them ALL. LOL Thank you so much for taking time to put these recipes together. The instructions and videos are so helpful.
It’s not easy being gluten free let alone vegan, but with your help, its a breeze!!! Thank you and God Bless you!
Aw, we’re so glad our recipes are helping you! Thanks so much for your kind words and lovely review, Yolanda! xo
Kammy says
I just made these but I didn’t have almond flour.
What I did have was the Bob’s GF baking flour (1:1) and oat flour. Honestly, I kind of winged it by doing 1 cup of GF baking flour and 1/4 cup of oat flour. Didn’t use arrowroot or cornstarch. Rest of the ingredients I had.
They turned out pretty good!!
Thank you for this recipe!
Kammy says
I forgot mention that, I only had canned coconut CREAM that I watered down slightly but ultimately ended up using some more to make the dough more sticky. The key is to make it sticky like the recipe intends.
We’re so glad it turned out well! Thanks for sharing, Kammy!
Kathryn says
I just moved and had to make do with what I had on hand, so I made a few changes but they still turned out really well! I used Bob’s Red Mill GF flour instead of the potato starch, olive oil instead of the butter, coconut sugar instead of the cane sugar, almond milk instead of the coconut milk, and omitted the corn starch. I’m excited to try the actual recipe when I get the necessary ingredients, as I imagine they’ll be amazing!
Let us know how it goes!
Rosie says
The biscuits are soo good! Ive made them twice now. I omitted the sugar and nutritional yeast but followed the rest of recipe. The only issue that im having is that they are very crumbly, they almost fall apart when i slice in the middle. Any suggestions as to what i may be doing wrong? Thank you!
Hi Rosie, We’re so glad you enjoy them! We’d suggest adding a bit more coconut milk next time to see if that helps.
Erica says
I love these biscuits. I used to think they were pretty good I had made them several times but something seemed a bit different. Recently I switched them up with arrowroot and coconut sugar and they now deserve all 5 stars. So good. Thank you
We’re so glad you enjoyed them, Erica! Thanks for sharing!
Sarah says
Wow. Just wow. These are by far the best gluten free (and vegan) biscuits I’ve ever made. I’ve been GF for over 10 years and every other biscuit recipe or mix I’ve tried has yielded hockey puck-like results.
I used nutivia shortening instead of vegan butter, because it’s what I had on hand. It worked well.
Thanks for (another) amazing recipe!
Thanks so much for the lovely review, Sarah. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Karen says
I’ve tried to make biscuits so many times since we had to quit gluten. I was about to give up hope! But we have had them in restaurants, so I knew it could be done. I had my doubts with this recipe…..how can it be this easy? But you’ve never failed me before. The only change I had to make was that I made the regular coconut milk lite by adding water. (Then I had a bunch of milk leftover to make gravy) ….very good biscuits. Thank you for the recipe. 💙💙💙💙💙
We’re so glad you enjoyed them, Karen! Thanks so much for the lovely review!
Dianne says
I can’t thank you enough for this wonderful recipe. I have allergies to wheat and rice which has very much limited my access to my favorite foodS BREAD and BISCUITS. And we are plant based. I have spent the last two years looking for a bread or biscuit recipe that didn’t bake into bricks or cardboard. These biscuits are amazing.
Thank you again
If you have any suggestions for a bread I would be grateful
We’re so glad you enjoyed them, Dianne! We don’t have any suggestions for GF bread at this time, but it’s on our list to try!
Kassidy says
Delicious biscuits! These will be my go to from now on.
I subbed a gf flour blend (western family brand) for the almond flour.
I used oat milk instead of coconut milk and left out the sugar since the oat milk was sweetened.
My husband *almost* didn’t notice these weren’t the usual buttermilk biscuits I bake!
Great recipe, thank you.
Whoop! We’re so glad you both enjoyed them, Kassidy! Thanks for sharing!
Michelle says
Biscuits are amazing. Absolutely delicious! Instead of butter I used homemade vegan butter. I also serve these with your vegetarian sloppy Joe’s equally delicious. Thank you for your natural, nutritious and delicious recipes.
We’re so glad you enjoyed them, Michelle! Thank you so much for the lovely review! xo
Samantha says
OMG!! These are delicious!! No way anyone would ever miss ‘regular’ biscuits with these. So fluffy and melt in your mouth delicious
We’re so glad you enjoyed them, Samantha! Thanks so much for the lovely review!
Jessica says
These are the BEST gf biscuits I’ve had. Fluffy, flavorful and versatile. We’ve made them with lentil gravy and also with jam on top. Both delicious. Thank you!!!
We’re so glad you enjoyed them, Jessica! Thanks so much for the lovely review!
Donna says
Is there anything to sub the potato starch with, since we aren’t currently leaving the house
Thanks
Hi Donna, maybe tapioca starch? But we haven’t tried it. Let us know if you do some experimenting!
Michelle says
Hi Dana, would it work to do drop biscuits with this recipe, versus rolled out? If so, would there be any modifications I would need to make?
Hi Michelle, that might work! We don’t know about modifications. Let us know if you do some experimenting!
I think so! No modifications except making sure they’re all generally the same size so they bake evenly!
Candice J Lowe says
Hello, my boyfriend and I love these biscuits! We’ve made them on more than one occasion. This time we didn’t realize we only had about 1/8 cup of almond flour left so we used some gluten-free oats to make oat flour. Following the measurements of the almond flour, we substituted the rest needed with oat flour and that worked great. This recipe is really versatile! Thanks!
Renee Hudgins says
Hello! Although I have never written, I have been using and enjoying your recipes for years. Thank you. Would this recipe work with full fat coconut milk or could I cut the coconut mild with something (and if so, what)? Thanks, Renee
Hi Renee, thanks for your years of support! Full fat should work- though they will likely be extra rich. Or you could dilute the full fat with water to make it lite. Let us know how it goes!
Karen McElmeel says
Can you make the dough ahead of time and keep in the fridge until ready to use?
We think so! Or adding to the freezer should also work. Let us know if you give it a try!
Mary Nolan says
I have a question, I am not allowed coconut or palm oils due to heart issues. I can’t use vegan butter in this. Do you know of something to use in place of it? Would a plant based yogurt that was free of oils work?
Hmm, that’s tough. What about olive oil? Or avocado oil?
Melissa Alfano says
Do you think you could make and freeze the dough ahead of time for popping in the oven later? Thanks!
We think so! Let us know if you give it a try!
Tammy Ellis says
Thank you so much for this recipe. These biscuits are delicious ?
It’s so hard to find good recipes that are vegan and gluten free, but your recipes never disappoint!!
Whoop! We’re so glad you enjoyed them, Tammy! Thanks so much for the lovely review!