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These flaky and buttery gluten free biscuits with scallions are the perfect fun side dish for a holiday feast or any meal!
Material notes
Here’s what you need to make the best gluten-free and vegan biscuits:
- flour I always use Bob’s Red Mill Gluten-Free All-Purpose Flour for baking. Note that your results may vary if you use a different flour. I recommend using one with xanthan gum, which helps the biscuits hold their shape.
- Cornstarch. It is used to add an extra fluffy texture to biscuits.
- butter Be sure to use vegan butter sticks, not spreads or margarine. It should hold its shape at room temperature, otherwise, it will ooze right out of your biscuit.
- the milk. I use almond milk, but any plant-based milk will work.
- Apple cider vinegar. It adds a bit of texture to turning your milk into buttermilk.
- sugar. You only need one tablespoon of sugar to flavor these biscuits. I use granulated sugar, but coconut sugar will work too.
- Scallions. I like to thinly slice the scallions at an angle for a nice shape.
Tips for making vegan biscuits
The process of making these biscuits is quite standard. You should use frozen or very cold, cubed vegan butter. You will work the butter into the dry ingredients using a pastry cutter or your hands until the pieces of butter are no bigger than peas. Then slowly add the liquid and work the dough with a spatula until it becomes crumbly.
Next, add the chopped scallions. At this stage, it is important to be gentle with the dough and avoid flattening or rolling it. That’s because you really want to encourage the layers to form since we’re doing this gluten-free. Instead of rolling, gently fold the dough over itself twice. Remember to avoid breaking it or flattening it too much to give the biscuits some good height.
Before baking, cut the dough into slices about 2 inches high. Note that these vegan biscuits do not spread or rise much, but the result is incredible.
How to Serve Scallion Biscuits
How to store biscuits
Biscuits are best enjoyed immediately. However, you can keep them in an airtight container at room temperature for about a day. and reheat in toaster oven or air fryer.
If you make these gluten-free biscuits with scallions, be sure to let me know what you think in a comment below!
Gluten Free Biscuits with Scallions
- 1 the cup plant milk unsweetened
- 1 spoon Apple cider vinegar Or use lemon juice
- 2 the cup Gluten free flour mix I used Bob’s Red Mill 1 to 1 Gluten Free Flour
- 1 spoon Baking powder
- 1/2 teaspoon Baking soda
- 2 spoon corn starch
- 1 spoon sugar
- 1 teaspoon salt
- 6 spoon Vegetarian butter the cold
- 3/4 the cup scallions thinly sliced
- 1/4 the cup plant milk unsweetened
- 2 teaspoon Maple syrup
Make your vegan buttermilk mix
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Add the apple cider vinegar to the plant milk, stir and let sit for about 10 minutes while you prepare your other ingredients.
Gluten free biscuit dough
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In a large mixing bowl, sift together the gluten free flour mixture, baking powder, baking soda, cornstarch, sugar and salt. Whisk to combine evenly.
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Cut the cold vegan butter into small cubes, then toss in the bowl. Work it into the dough using a pastry cutter or your hands. You should end up with a clumpy mixture, with no butter pieces larger than a pea.
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Add your buttermilk and scallions to the bowl and use a spatula to mix together. You will end up with a messy dough.
Biscuit structure
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Turn your dough mixture out onto a lined baking sheet or other non-stick surface. Do not flatten or roll out your biscuit dough. It is important to keep it fairly loose in texture as we are working with gluten free flour. Gently fold the dough back on itself, press slightly and repeat one more time. Using your hands, make a round, even shape about 7-8 inches wide.
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Using a cookie cutter or biscuit cutter, cut out circles from the dough. Do your best not to shake the cookie cutter as this will ruin the dough layers. Each biscuit should be about 2 inches tall. After roughly cutting, pat the excess dough together and repeat until all remaining dough is used.
Biscuit baking
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Place your biscuits on a lined baking sheet, leaving about an inch and a half between each one. They will not spread much.
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Mix your tree milk and maple syrup together to make a glaze and brush gently over each biscuit. Bake the biscuits on the middle rack of the oven for 15-20 minutes until the tops are light golden brown. Do not overcook!
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Let cool for a few minutes and enjoy immediately.
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