I’ve been playing with the idea of making some vegan cheesy biscuits for a while now. I didn’t initially plan to make them gluten free, but when I went to finally test out the recipe I came to realize I was out of regular all purpose flour. Now, I could have easily have gone to the store considering it is only five minutes away, so not really a pain to go, yet I was feeling exceptionally lazy. Plus once I’m in a creative mind set ready to create a new recipe, pausing in the middle of it could, and has thrown me off my verge of brilliance (haha!). So gluten free it was, and I’m glad I made them so.
These Garlic Cheddar Biscuits turned out to have the best texture of any gluten-free biscuit, and most other gluten-free baked goods, I have ever tried. Personally I really can’t tell they are gluten-free at all by the texture. I definitely didn’t expect them to turn out this amazing.
These Garlic Cheddar Biscuits are:
Melt in your mouth delicious!
I hope you love this Vegan & Gluten-free Garlic Cheddar Biscuit recipe!
2 Cups Gluten-free All Purpose Baking Flour (I use THIS brand)
1 1/2 Teaspoons Xanthan Gum
1 Tablespoon Baking Powder
1/2 Teaspoon Sea Salt
5 Tablespoon Vegan Butter, cold & cubed
4 oz Vegan Cheddar Style Shreds (use gluten-free friendly brand. My favorite is Daiya)
1 Cup Unsweetened Unflavored Coconut milk or Almond milk
Parsley Garlic Sauce
1/4 Cup Vegan Butter, melted
1/2 Teaspoon Garlic Powder
1/8 Teaspoon Dried Parsley
Preheat oven to 400°F
In a large bowl, mix GF Baking flour, xanthan gum, baking powder, and salt. Using a fork or pastry blender “cut in” cubed vegan butter into flour mixture until mixture resembles coarse crumbs. Stir in vegan cheddar style shreds, then gently stir in non-dairy milk until just combined.
Divide dough into 12-14 pieces, and drop onto a non-stick baking sheet leaving at least 2 inches space between biscuits.
Whisk Parsley Garlic Sauce ingredients together then generously brush on top biscuits.
Bake at 400°F 13-15 minutes or until lightly browned and biscuits bounce back when lightly poked.
Let biscuits cool on a wire cooling rack for 5 minutes. Brush tops with extra Parsley Garlic Sauce if desired.