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: FluffyTenderButterySaltyFlakySatisfying& 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.
