Vegan Gluten Free Buttermilk Biscuits

Tina Ruggiero

Happy New Year!

New Year + Food = A holiday well celebrated!

I presume you are looking for an amazing breakfast idea for “ringing” in the new year responsibly especially if you are vegan, gluten-free, or just on a health journey.

I have a great idea….listen up!

If you ask most people, before becoming vegan and gluten-free, breakfast used to be a favorite meal of the day. I remember the scrambled eggs and vegetarian bacon with warm toast, the fluffy whole wheat buttermilk pancakes with fluffy dairy-filled whipped cream. I even remember my favorite breakfast food – buttermilk biscuit sandwiches.

Oh yes!

I use to love those fluffy, flaky layered, Pillsbury ones that you buy for like $2.99 at Walmart. All you had to do was preheat your oven, pop the tube open, separate the biscuits, place them on a flat baking tray, and voila! you had biscuits in no time.

Those were the days of overly processed, yet not-so-complicated yummy breakfasts.

Did I mention that I loved biscuits?

Well, with becoming vegan, it was not hard to learn how to make vegan biscuits, but it became quite the challenge once you are vegan and gluten-free.

I thought it was impossible.
You probably thought so too – until today!

After the failed attempts, success arrived in my kitchen with this beautifully fluffy and yummy vegan and gluten-free buttermilk biscuits, thought up from scratch!

Vegan Gluten-free Buttermilk Biscuits Recipe

This recipe makes six biscuits. If done correctly, the outcome is simply breathtaking.


  • 1 cup of cornstarch
  • ½ cup potato starch (not potato flour!)
  • 2 tbsp milled flax
  • 1 tbsp. baking powder
  • 2 tsp guar gum
  • 1/2 tsp baking soda
  • 1/2 tsp celtic sea salt, or to taste
  • 1 1/2 to 2 tbsp sugar
  • ¾ cup original unsweetened soymilk + 1 tbsp lemon juice or ACV (allow to set 5 mins)
  • 1/3 cup cold vegan butter (or for flakier ¼ c vegan butter and ¼ cup vegan shortening)
  • 2 Ener-G egg replacer eggs
  • ½ – 1 tbsp agave, (optional)


  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Begin by mixing together your original unsweetened soy milk with 1 tbsp of lemon juice or apple cider vinegar. Start with this and allow it to sit for 5 minutes or until needed….this is your buttermilk.
  3. Now, mix in a large mixing bowl your corn starch, potato starch, guar gum, baking powder, baking soda, sea salt, sugar, and flax. Mix them in very well.
  4. Separately prepare your Ener-G egg replacer eggs.
  5. Now, take your cold Earth Balance buttery spread (or the EB and shortening), and cut in small pieces into your flour. Take your time. Your dough will get crumbly looking as you work it in.
  6. Next, mix in your “buttermilk” mixture and work that in gently along with your egg replacer and agave.
  7. Mix until the dough comes together. Your dough should be moist. If it is not, put about a tablespoon or so of water on it to moisten it.
  8. Knead your dough well. But please do not overdo it. This is important. If you over-knead your dough it will become very hard and form rocks in the oven. You really want it to be moist so that as it bakes, it comes out soft and pillowy. Remember this! The results will only come out as your ability to knead it, but not knead it until its dry!
  9. Gently form the dough into round balls, and then pat them down to about 2” thickness, or use a biscuit cutter and flatten the dough, and cut each biscuit out. This recipe makes about 6 to 8.
  10. Place biscuits on a cookie sheet on a flat oven tray, and oven to bake for 12-15 minutes.
  11. Once they are baked thoroughly, but not to the drying point, remove them from the oven and allow them to cool.
  12. Serve with your favorite toppings, or cut it in half and make a breakfast sandwich.

If you encounter any challenges or would like to offer any feedback about our recipe, kindly feel free to reach out.

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