Printable Gluten Free Biscuits Recipe Card (Dairy-Free & Vegan!)

5 from 7 votes

A delicious, mouthwatering gluten free biscuit. Serve them for breakfast, lunch or dinner - this vegan biscuit makes a great compliment to any meal.

Prep Time20

Cook Time20

Rest time30

Total Time1 10

Course: Appetizer, bread, Breakfast, Snack

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan

Servings: biscuits

Calories: 136kcal

Preheat oven to 425°F and adjust the oven rack to the middle of the oven. Line a baking sheet with parchment paper or cooking spray.
In a large mixing bowl, combine the flour mix, xanthan gum, baking powder, baking soda, sugar and salt and whisk to mix.
Add the cold, cubed butter into the flour mix. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs.
Add in the dairy-free sour cream and gently mix until the majority of the dough comes together (you should still have some dry bits). Turn the dough out onto a piece of parchment paper dusted with a bit of cornstarch.
Gently pat the dough into a rough rectangular shape. Now, you will fold the dough like a letter. Fold ⅓ of the dough over to cover the middle section. Then, bring the other ⅓ over to cover the same section.
Very lightly, pat the sections together. Wrap the dough in plastic wrap and put it in the fridge to rest for 15 minutes.
Remove the dough from the fridge and, using a rolling pin, gently roll out the dough to ¾" thickness.
Cut the dough using a 2" biscuit cutter. Place 1” apart on a baking sheet. Place the baking sheet with the biscuits in the fridge to rest for 15 minutes.
Take the biscuits out of the fridge and place them in the preheated oven. Bake for 15-20 minutes.
Optional: Brush the tops of the biscuits with some plant-based milk before putting them in the oven.
Remove from the oven and serve warm.

The butter should be very cold. Keep it in the fridge when you are not using it.
Start preheating the oven at the beginning of the recipe so the cut, chilled biscuits can be placed right into the oven.
You want to handle the biscuits as minimally as possible. A quick roll with the rolling pin is all you'll need with these biscuits. Keep the dough at least 3/4" - 1" thick.
If you want round biscuits and you don’t have a biscuit cutter, use an empty, washed tin can. Dip it in some flour so it doesn't stick to the dough, and use it as a biscuit cutter.