Vegan & gluten free biscuits packed with herbs & spices – only nine ingredients + easy to make!
Biscuits!
But not just any biscuits – vegan + gluten free biscuits packed with fresh herbs.
✔️ Crisp on the outside
✔️ Fluffy on the inside
✔️ Soft and savoury centre
Let’s do it!
How to Make: Herby Vegan Gluten Free Biscuits
These biscuits are actually based on the recipe for my gluten free vegan blueberry scones. Those scones have been getting a lot of love in the past few months so I decided to play around with the recipe a little lore to see what else could be done with them.
These biscuits are pretty simple to make – start out by mixing together your dry ingredients in a bowl until well combined. Cut in your coconut oil – it should be soft, but not melted. Mix it in until you’ve got a powdery, sandy dough and then mix in your coconut milk.
I recommend popping the dough in the fridge for at least 15 minutes before baking so that the coconut oil has time to firm up before going in the oven – this is especially important if you live in a warm place where coconut oil melts quickly.
Feel free to mix and match the herbs in this recipe depending on what you like/have on hand. Throw in some garlic powder, add in some vegan parmesan – it’s a pretty flexible recipe so play around with it to make it your own.
These would go well alongside a bowl of veggie chili or fresh, hot soup. They’re also a great Thanksgiving and Christmas side – personally I’m looking forward to loading these up with all the holiday leftovers – piling on the gravy, stuffing – everything!
Enjoy!
Herby Vegan Gluten Free Biscuits
Vegan & gluten free biscuits packed with herbs & spices - only nine ingredients + easy to make!
Ingredients
- 1 3/4 cup your favourite gluten free all purpose flour blend (245g)
- 1 teaspoon xanthan gum (leave out if your gluten free flour blend already contains xanthan)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon freshly chopped thyme
- 1 tablespoon freshly chopped rosemary
- 1 tablespoon nutritional yeast, optional (for an added cheesy flavour)
- 1/4 cup coconut oil, creamy and somewhat solid - not melted or in a liquid state (55g)
- 1 cup coconut milk, full fat & from a can (225g)
Instructions
- Whisk together the flour, baking powder, salt and herbs (and nutritional yeast if using) together in a large mixing bowl and combine.
- Add the coconut oil to the flour and use a fork to mix into the flour. Mix until the coconut oil is well combined. Your mixture should be powdery & dry.
- Add the coconut milk to the bowl and stir until a soft dough forms.
- Place the dough in the fridge for at least 15 minutes. Don't skip this step - the coconut oil needs to harden up so the biscuits don't spread too much while baking.
- Preheat the oven to 400°F/200°C. When you're ready to bake take the dough out of the fridge. Scoop out heaping tablespoons of the dough and drop them on to your baking pan. Leave at least 2 inches in between each dough ball so they have room to grow. Bake for 20-22 minutes until the biscuits have risen and are lightly golden in colour.
- These best enjoyed fresh/warm. Heat these up in the microwave or the oven before serving if you plan on making these in advance.
Notes
Prep time includes chilling
I don't recommend trying to shape these biscuits - they don't come out as soft/fluffy when you try to form them.
Jo says
These were dry and crumbly. Any suggestions ?
Sarah Nevins says
Hi Jo! What kind of flour did you use?
Dry, crumbly gluten free baked are usually a result of too much flour, not enough moisture and/or it needs a different or better binding agent.
Between the coconut oil and full fat canned coconut milk there should be enough liquid/fat which makes me wonder if it could be the flour or xanthan gum. Did your flour blend already have xanthan gum in it and/or did you omit the xanthan gum as a result? If your blend did already have some already, it might have not been enough for this particular recipe.
Another possible thing that could have made a difference is how your flour was measured out. If you used a measuring cup and packed the flour too tightly in the measuring cup, that could easily add an extra 20+ grams of flour which could result in dry/crumbly biscuits.
I hope this helps, but if none of these things apply please let me know and I can try to help you troubleshoot for next time!
Millie says
So excited to try this recipe for Thanksgiving! Can the dough be made a few days in advance and keps chilled untill baking?
Sarah Nevins says
Hi Millie! Absolutely! I just recommend that you take the dough out of the fridge at least 20-30 minutes before baking so that the coconut oil/milk isn’t too cold to rise in the oven. I hope you enjoy it them – Happy Thanksgiving!
Millie says
Thank you!!!!
Happy Thanksgiving!