My Southern friends are probably saying “stop right there! You can’t make biscuits vegan.” Well, I hope I can prove you wrong. This Gluten Free Vegan Biscuit Recipe makes super light and tender biscuits. I would have never thought so, but when I was craving biscuits and gravy, I found a recipe and have since tweaked it a bit and will never go back. They are just the right bit of salty to go perfectly with sausage gravy for you Paleo peeps (or vegan gravy if you’re so inclined), honey butter or a little Paleo Jam.
What Flour Is Used to Make The Biscuits?
While there are biscuit recipes using gluten free flour, I am trying not to eat a lot of grains. These biscuits require a few different grain-free flours to make up the typical white flour you would use in traditional biscuits. I used almond flour, potato starch (NOT potato flour which is a whole different thing) and arrowroot.
What Makes This A Gluten Free Vegan Biscuit Recipe
- The fat used is solid coconut oil instead of lard or butter. But to make them taste even more legit, use Miyokos Creamery vegan butter. If you’re not vegan, feel free to use lard or butter.
- There is also a little full fat coconut milk used in place of cream that some biscuit recipes call for. Again, if you’re not vegan or dairy free, you can use cream instead.
How to Serve
The usual suspects will work here:
- Gravy (use my gravy in this link omitting sausage and using avocado oil for fat)
- Add 2 tbsp coconut sugar and they become a shortcake. Serve with sweetened berries and whipped coconut cream.
Gluten Free Vegan Biscuit Recipe
1/4 cup coconut oil
1 1/4 cup almond flour
1 cup potato starch (not potato flour)
1 tbsp arrowroot starch
1 tsp sea salt
2 1/4 tsp baking powder
1/2 cup full fat coconut milk from a can
- Place coconut oil to fully solidify. (If it is warmer and the coconut oil is in a liquid state, you will need to do this at least 1 hour before making biscuits.)
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Combine the almond flour, potato starch, arrowroot, sea salt and baking powder in a large bowl. Whisk well to combine.
- Add the solid coconut oil and using either a whisk or pastry blender, cut in the coconut oil to the dry ingredients until the crumbs are the size of small peas. (Refer to step two in the step-by-step photos in this scone post to see what I mean.)
- Slowly mix in the coconut milk until the dough just comes together. (Don’t add it all at once.) You want the dough to hold together without being sticky.
- Sprinkle your clean counter or a cutting board with potato starch and turn the dough out on it. Handling as little as possible, form the dough into a rectangle that is 1” thick. (They won’t rise like the traditional recipe, so you want to start them out the thickness you want the end product to be.)
- Cut into equal squares. (I got 9 out of mine) and place on baking sheet.
- Transfer to oven and bake for 14-18 minutes or until they look dry. They should be slightly fluffy, and completely cooked through. Serve immediately or store for up to 5 days.
- *I first found the biscuit recipe on Minimalist Baker before I tweaked it a bit so if you want to see their full step-by-step biscuit making process you can go there.
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