My Southern friends are probably saying “stop right there! You can’t make biscuits vegan.” 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. These Vegan Grain-Free Biscuits are tender and 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.
Ingredient Notes for Vegan Grain-Free Biscuits
These biscuits require a few different flours to make up the typical white flour you would use in traditional biscuits. Almond flour, potato starch (NOT potato flour which is a whole different thing) and arrowroot. You can use cornstarch, but I have found arrowroot works great. Baking Powder and salt are used just like in classic biscuit recipes, but the fat used is solid coconut oil instead of lard, shortening (please never use this) or butter. There is also a little full fat coconut milk used in place of cream or milk that some biscuit recipes call for.
Vegan Grain-Free Biscuits
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.