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Gluten-Free Baking Powder Biscuits

September 12, 2011

Biscuits are super yummy but are definitely not allowed in the diet of those with food allergies to wheat, dairy, and egg products. However, these biscuits are vegan, gluten free and yeast free! They are light and buttery tasting with a “normal” biscuit look. Purchasing prepared vegan and GF baked goods at a health food store will probably bust your food budget, so go the frugal way and make your own at home. They are super easy to make as well so you can be eating warm, homemade biscuits in under 20 minutes! Have a batch of biscuits baking in the oven as guests arrive and they will be welcomed with a pleasing aroma.

Have your kids learn to bake too with this easy and kid-friendly recipe. Our little girl loves to bake with me and we enjoy making these together as an afternoon activity. She loves getting her hands floury and patting out the dough. She loves our heart-shaped cookie cutter and it adds more comfort to this already very comforting food.

Recipe:
2 cups Bob’s Red Mill All-Purpose & Gluten-Free flour mix click here
1½ teaspoon xanthan gum click here
1 tablespoon baking powder
½ teaspoon salt
⅓ cup vegan butter, such as Earth Balance butter
¾ cup rice milk or other non-dairy milk

Directions:
Preheat oven to 450 degrees F.  Line a baking sheet with parchment paper.

In a large bowl, combine the dry ingredients. Cut in the vegan butter until coarse crumbs. Make a “well” in the center and pour in the milk. Stir quickly with a fork to combine. (Or use just use your stand mixer)

Generously flour your work surface with rice flour or the GF flour mix. Mold into a ball and turn onto floured surface . Knead dough 6-10 times. Roll or pat into a round disc that is about ½ inch thick. Dip biscuit cutter in the flour and cut out biscuits. Bake 9-12 minutes or until tops turn golden brown.

Serve with your favorite veggie soup, chili, or with your afternoon tea!

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14 Comments leave one →
  1. September 29, 2011 2:18 pm

    These look yummy! I have been looking for GF vegan baking recipes for bread that don’t include yeast. I am definitely going to try these out! Thanks!

  2. Lois permalink
    March 27, 2012 11:41 am

    It would be nice if you could set it up so it did not take 4 pages to get the recipe. I am going to try them and I will let you know how i like them OK?

    • March 27, 2012 11:52 am

      Lois, that is great feedback! We will look into updating the format to make it friendlier to print the recipe. Let us know how you like them!

  3. August 27, 2012 4:18 pm

    thank you for this great recipe! I’m going to link to it on my blog:). I made them tonight and they are great!

  4. October 30, 2012 4:05 pm

    very simple to make, great dough. good tasting. I think I may add a bit of sugar next time, but all around…GOOD!

    • October 30, 2012 4:21 pm

      Great to hear Esther! So glad you enjoyed the recipe!

  5. Kathy permalink
    November 4, 2012 3:36 pm

    Can I use real milk (raw) and real butter without messing up the recipe? We aren’t vegan, just gluten-intolerant.

    • November 5, 2012 6:00 am

      You should be able to substitute these. Although we have not tried this it should be just fine and still taste good. :)
      Let us know how it turns out!

  6. Lauren permalink
    May 30, 2013 7:39 pm

    I used real butter and a 50:50 mix of yogurt and water (that awkward moment when you’re baking something and realize you’re out of all types of milk). These are very very good. I don’t even like Bob’s Red Mill baking mix and was worried the biscuits would taste like it but somehow they don’t. Thanks for the recipe!

  7. August 28, 2013 5:11 pm

    I made these with unsalted butter and milk, but found the batter to be overly dry so I added an extra tbsp. of butter. They taste pretty good aside from being dense (didn’t rise while baking) and still a bit dry. Any suggestions?

  8. January 12, 2014 7:00 pm

    This recipe was exactly what I was looking for, thanks!
    But… how did you get yours to rise up so high (in the photo)? I’ve made them twice now and they hardly rise at all (same as allisong82 said). The taste is great but would be nice to have the height and fluffiness. I thought maybe you meant a “baking mix” for the flour (with extra ingredients) but the link you give goes to exactly the flour we have (Bob’s Red Mill Gluten Free All Purpose Baking Flour) – which isn’t called a “flour mix”. Can you confirm that’s the right flour?
    Or maybe it’s because we only have Earth Balance spread rather than the hard sticks (they’re not available at our store anymore). Will try with real butter next time and see if that helps. Using unsweetened almond milk for the milk.

    • February 1, 2014 10:48 pm

      Hi Teresa, so glad you are enjoying the biscuit recipe! We do use the Bob’s Red Mill Gluten Free All Purpose Baking Flour and the regular Earth Balance. So it sounds like you’re on the right track there. One possible reason that yours didn’t rise as much as you’d like could be due to over-stirring. That one small change could make the difference for you. If you try it again, please let us know how they turn out. Thanks!

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