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Fluffy and delicious - excellent side for a soup, stew, or breakfast!
Prep Time 20 mins
Cook Time 25 mins
Course Breakfast, Side Dish, Snack
Servings 9 biscuits


  • 2 cups gluten free flour blend with xanthan gum, I use Namaste
  • 4 tbs potato starch
  • 1 tbs baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • 6 tbs vegan butter I use Melt or Earth Balance
  • ¾ cup soy milk or almond milk
  • 2 tbs apple cider vinegar


  • Add the 2 tbs of apple cider vinegar to the ¾ cup soy milk and mix. Set aside to curdle.
  • In a large bowl, mix the 2 cups gluten free flour blend, 4 tbs potato starch, 1 tbs baking powder, ½ tsp baking soda, 1 tsp salt, and 6 tbs vegan butter together. Using your fingers (or a paddle of a standing mixer) mix until the butter is broken down and the dough forms tiny pea sized pieces.
  • Mix in the curdled soy milk until it comes together into a stiff dough.
  • Turn out the dough on a floured surface and shape into a ½"-¾" tall square.
  • Cut the dough into 9 equal squares.
  • Arrange on a lined baking tray. Bake for 25 minutes.
  • Let the biscuits cool before eating.
  • Serve with vegan butter or jam!
Keyword biscuit, gluten free, vegan