Old-Fashioned Gluten-Free + Vegan Buttermilk Biscuits (Allergy-Free)

Name: Old-Fashioned Gluten-Free + Vegan Buttermilk Biscuits (Allergy-Free)
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 6
Cuisine: American
Ingredients: Vegan Buttermilk:; 1 Cup Lite Culinary Coconut Milk; 1 TB White Vinegar; Biscuit Dough:; 1 Cup Gluten-Free Baking Flour (or All Purpose); 1 Cup Sorghum Flour; 2 Tsp Baking Powder; 1/2 Tsp Baking Soda; Pinch of Salt; MELT Vegan Butter (melted, for brushing tops)

February 21, 2018 by Rebecca @ Strength and Sunshine 66 Comments

The best authentic Old-Fashioned Gluten-Free & Vegan Buttermilk Biscuits just like your Southern grandmother used to make! Soft, tender, flaky, and begging to be slathered with dairy-free butter, jam, or covered in gravy. This recipe is top-8 allergy-free and only 6 ingredients; in 12 minutes you’ll have warm pull-apart buns ready on the table!

Everyone, celiac or otherwise, needs a perfect recipe for some soft, flaky, buttermilk biscuits! A steaming bun you can pull-apart and slather with some dairy-free butter, jelly or jam, fruit butter or marmalade, and of course, some cozy gravy! A good buttermilk biscuit is not only a classic Southern staple, but a must-have for any bread basket, may it be the breakfast or dinner table!

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I don’t exactly have any Southern roots, but I do know a good biscuit when I see (taste) one! Or I did, pre-celiac, aka my carefree childhood days! My mom never made any from scratch, but she would get various mixes from the store and the American Pillsbury classic! A “Grands!” Pillsbury buttermilk biscuit could always make a meal (my brother could eat the entire batch). They were so heavy, greasy, you never needed to add butter, that’s for sure!

When my mom got those “popping” condensed biscuit dough cans out of the fridge, my brother and I would gather in the kitchen and wait for the “explosion”. To open the refrigerated can of biscuit dough, you had to twist the can and “pop” the cardboard cylinder. Doing so made the can loudly POP (explode) open. You never knew the exact moment during the twist it would happen, so it would “scare” us and all 3 of us would scream and jump when the can opened. (All this excitement and anticipation around opening a can of biscuit dough!)

You don’t have to scare the whole house when you’re making THESE gluten-free, vegan, and allergy-free buttermilk biscuits though! Just get out the iron and turn that oven on! That may mean these aren’t as “fun”, but they are a whole lot healthier, fresh, and delicious! Remember, anything made in a cast iron skillet can be branded as “rustic” (or “old-fashioned”)! That makes up for any “lack of explosion” in my opinion! You still get to pull these apart from each other and savor the flaky soft layers within!

Now, you may be wondering…How do I make vegan buttermilk? All you need is a little non-dairy milk and some trusty vinegar (or lemon juice!). Milk + Acid = Buttermilk! I’m using some coconut milk and vinegar here; super easy and the results are perfect! Moist, tender, these biscuits are so easy! You can’t deny a delicious dinner biscuit that only takes 6 ingredients and bakes up in about 12 minutes! This recipe is easy to double or triple, to fill the circumference of your skillet. You can eat them at breakfast, dinner, even as a snack! Spread on you favorite things, like some vegan butter or channel the Southern swag with some gravy!

Old-Fashioned Gluten-Free + Vegan Buttermilk Biscuits