Vegan Gluten-free Buttermilk Biscuits

Vegan Gluten-free Buttermilk Biscuits

Freshly baked Vegan Gluten-free Biscuits with a golden crust and soft and flaky layers that melt in your mouth. Made with simple ingredients and ready in under an hour, you can indulge in these homemade biscuits for breakfast, lunch, or dinner! (Gluten-Free and Vegan)

4.93 from 54 votes

Print Pin

Course: Breakfast, Brunch, Dinner, Side Dish

Cuisine: American

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: biscuits

Calories: 258kcal

Author: Capri Lilly

Ingredients

2 ¼ cup Gluten-Free All-Purpose Flour (that contains xanthum gum)
2 tbsp Cornstarch
1 tbsp Baking Powder
1 tsp Baking Soda
½ tsp Sea Salt
8 tbsp Butter, cut into small cubes vegan or regular
1 cup Vegan Buttermilk, chilled, plus more as needed (1 cup non-dairy milk + 1 tbsp vinegar)

Instructions

Slice the butter into cubes and place it in the fridge to chill before using it. If you are making your own buttermilk, do so first and place the mixture in the fridge to chill and “curdle”.
Whisk the dry ingredients together.
Add the butter into the flour mixture using a pastry blender or fork. Mix until the butter is broken down and is the size of small peas.
Then slowly add the chilled buttermilk and mix until a dough is formed.
Using lightly floured hands, place the dough onto a lightly floured surface and pat the dough to ¾” thick. Chill the dough in the freezer for 10 minutes.
Using a lightly floured ⅓ measuring cup, scoop out the dough and form it into biscuits. Place the shaped biscuits on a parchment-lined baking sheet. You should be able to make 10-12 biscuits.
Transfer the biscuits to the freezer and chill for 10 minutes before baking.
Brush the tops with melted butter.
Bake the biscuits in a preheated oven at 400°F for 15-18 minutes.
When done baking, let the biscuits cool for 5 minutes on the baking sheet. Then, serve with your favorite dish and enjoy!

Notes

Serve with butter (vegan or regular) & honey (non-vegan)

Vegan Buttermilk: It is so easy to make your own vegan buttermilk. Simply mix non-dairy milk and vinegar and chill it before adding it to the other ingredients. If you do not have vinegar, lemon would be a good substitute. (You can also do this with regular milk as well to make buttermilk at home.)

*Nutrition Facts are estimates based on using vegan butter and vegan buttermilk.

I used King Arthur Measure for Measure Gluten-Free Flour to make these biscuits. (it contains xanthan gum)

Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. If your gluten-free flour does not include xanthan gum, add 1 teaspoon to the recipe.

Nutrition