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.
Jenn Swanson says
Delicious! I used dried rosemary but did have fresh thyme. They were exactly as the recipe says and baked up fast in my little toaster oven (which is hotter than the big oven.) Anyhow, this batch isn’t going to last until morning, and the house smells amazing with the herbs. Thanks for a great recipe. 🙂
Sarah Nevins says
Yay! I’m so glad you enjoyed them!
Thomas McQuillan says
I have my first batch in the oven as I write this. Can’t comment on the results yet, but they were a pleasure to mix and work with. They didn’t stick to the hands as you may expect with regular scone recipes. Looking forward to enjoying them with vegetable and lentil soup.
Sarah Nevins says
That’s so great to hear – I hope you enjoyed them just as much in the end!
Amanda says
Is there anything I can use in place of the xanthan gum? Arrowroot, tapioca, or flaxseed?
Sarah Nevins says
Hi Amanda! One tablespoons tapioca, arrowroot or cornstarch can all be used as a xanthan replacement here
victoria says
Can you I use shredded vegan cheese?
Sarah Nevins says
That should still work!
Thesa says
does the coconut milk need to be solid, liquid, or is it okay if it’s a mix of the two? I leave my can in the pantry so most of it does become a liquid.
Also, I don’t have nutritional yeast on hand so what do we replace it with?
Thanks! 🙂
Sarah Nevins says
Hi Thesa! That shouldn’t be a problem – as long as it’s not too solid that it’s hard to mix into a dough you should be fine. I usually mix my cans so I get both the thick cream and the coconut water together. As for the nutritional yeast – this adds a cheesy kind of flavour. If you have another cheese substitute like parmesan you can use that instead. You can also just leave it out altogether but then the biscuits might taste a little plain. Hope that helps!
Bella says
Awesome recipe. I plan to make for BF later. Thanks for sharing!!
Sarah says
Thanks Bella!
Sarah Elizabeth Bendix says
Can these be rolled and cut rather than dropped?
Sarah says
Hi Sarah! When I tried rolling and cutting these they always ended up really flat and a little tough. The key with these is to not handle them too much when forming the biscuit so they stay nice and soft
Cath says
These were fabulous! My husband was diagnosed coeliac recently and he’s been missing his biscuits. Thankfully he loved these so I don’t have to worry about finding a new recipe anymore.
Sarah says
I’m so glad you guys liked them! Thanks so much for coming back to share!
Jeanette says
Hi! Can this be made with regular flour instead? If I use regular four, would I leave anything out?
Sarah says
I think so! They’re based off of my blueberry scone recipe which was adapted from a Serious Eats recipe that wasn’t originally gluten free so I think it would translate well!
Christina says
Can these be made with butter and cow milk instead?
Sarah says
I haven’t tried it with dairy but I’m almost positive that that shouldn’t be a problem!