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Vegan, Gluten-Free Cheddar Biscuits

How amazing are perfectly fluffy biscuits? I’ve been on a mission for a little while now to make vegan and gluten-free biscuits that are as cloud-like as the Bisquick baked goods from my childhood. I’m elated to say that it’s finally happened, with a little recipe tweaking my biscuits are now light as air!

I had some left over Daiya Cheese from making Cheesy Kale Nachos (have you tried them yet??) last week so I decided to take the recipe up a notch and make Vegan Cheddar Biscuits. I like the added texture and flavor from the cheese but they are just as tasty if you choose to omit it. I made a sandwich with a little Earth Balance Buttery Spread and strawberry jam…lets just say it was pretty magical.

Vegan, Gluten-Free Cheddar Biscuits
Prep time
Cook time
Total time
Recipe type: bread
Cuisine: vegan, gluten-free, breakfast, brunch
Serves: 8
  • ¾ cup non-dairy milk
  • 1 tbs apple cider vinegar
  • 2 cups all purpose gluten-free flour
  • 1 tbs baking powder
  • ½ tsp baking soda
  • ½ tsp xanthan gum
  • ¼ tsp salt
  • ¼ cup vegan butter (I use Earth Balance) or coconut oil, melted
  • ⅓ cup shredded vegan cheddar chesse
  1. Preheat oven to 450°. Grease baking sheet or line it with parchment paper.
  2. In a small bowl, stir apple cider vinegar into milk and let sit at least 5 minutes before using.
  3. In a large bowl, whisk together flour, baking powder, baking soda, xanthan gum and salt. Stir in melted earth balance (or oil) then slowly add milk as you stir.
  4. Mix in cheese, then use hands to form batter into balls about 2" thick. Drop each ball onto baking sheet.
  5. Bake for 13-15 minutes, until edges are firm. Remove from oven and let cool for at least 15 minutes before serving.


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7 Responses to Vegan, Gluten-Free Cheddar Biscuits

    • The xantham gum helps hold the biscuits together. They should still work if you omit it but perhaps be slightly crumbly? Let me know how it goes!

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