Vegan and Gluten-Free Biscuits

Vegan and Gluten-Free Biscuits are soft, flaky, and buttery. Ready from start to finish in under 30 minutes, they're perfect for breakfast!

Growing up in the south, biscuits make their way into every meal they can. They're delicious smothered in gravy for breakfast, but equally appreciated as a dinner side, too!

I was recently introduced to RylieCakes, founded by Tara Rylie. She provides gluten-free flour blends to help create the ultimate gluten-free experience in your home kitchen. I love how easy the mixes are to work with and I know y'all will too.

Vegan and Gluten-Free Drop Biscuits

What's a drop biscuit? Rather than rolling out the dough and cutting into uniform shapes, a drop biscuit is a rustic-looking biscuit made by simply dropping spoonfuls of dough onto a baking sheet.

They're much quicker and easier than classic round biscuits. Plus once they come out of the oven, they have a beautiful texture!

Ingredients

• Dairy-free milk and lemon juice: Mixed together, this will act as your buttermilk
• Butter: Use your favorite vegan brand (we had Earth Balance on hand)
• Cream cheese: Use your favorite vegan brand (we love Tofutti!)
• Cheddar cheese: If you want to top your biscuits with cheese, I recommend Daiya or So Delicious

Want more allergy-friendly breakfast recipes?

• Banana Nut Bread
• Plant-Based Breakfast Hash
• Chickpea Flour Breakfast Muffins
• Baked Oatmeal Bars
• Baked Red Velvet Donuts
• Banana Chocolate Chip Muffins

Vegan and Gluten-Free Biscuits

Author: Jenna Urben

Vegan and Gluten-Free Biscuits are soft, flaky, and buttery. Ready from start to finish in under 30 minutes, they're perfect for breakfast!

5 from 1 vote

Print Recipe Pin Recipe

Course Breakfast, Side Dish

Servings 11 biscuits

Ingredients

  

1x2x3x

• 10 ounces almond milk
• 1 tablespoon lemon juice
• 16 ounces Biscuit Mix
• 2 ounces cold vegan butter cubed
• 2.25 ounces cold vegan cream cheese
• 2 tablespoons apple cider vinegar
• ½ teaspoon baking soda
• 1 ounce melted vegan butter for pan & brushing tops of biscuits

Cook ModePrevent your screen from going dark while you're cooking!

Instructions

 

• Preheat oven to 375F. Place baking sheet in oven to warm.
• Combine almond milk and lemon juice in a 16-ounce liquid measuring cup. Stir to combine and let sit for 10 minutes – this will act as your buttermilk.
• Measure Biscuit Mix into a medium mixing bowl. Add cubed butter to Biscuit Mix and hand mix until butter is in pea size pieces. Then crumble cold cream cheese over mixture and combine until just incorporated. Do not over mix.
• Combine apple cider vinegar and baking soda in a (very) small bowl. Add mixture to wet "buttermilk" and whisk together.
• Create a well in dry ingredients and pour wet ingredients into it.  Fold mixture with a spatula until just combined. Again, do not over mix.
• Remove hot pan from oven and brush with melted vegan butter.
• Using a ⅓ cup scoop or measuring cup, scoop biscuits on to pan. Brush the top of the biscuits with melted vegan butter and then top with cheddar cheese if you please. It is okay to press down slightly on biscuits to make the cheese stick.
• Bake for 12 minutes, rotating pan halfway through baking. Let cool slightly before serving!

Did you make this recipe?Leave a comment below and tag @theurbenlife on social!

I received samples of RylieCakes for recipe development. Let me know if you try any of her products or have recipe requests using the mixes!