This easy and simple Vegan & Gluten Free Biscuits recipe features Vegan Pepper Jack Shreds and Jalapeno Peppers. They taste buttery, flaky, fluffy, cheesy – everything you want in a biscuit!

Did anyone say Gluten-free Biscuits?

When I posted these Spelt Sweet Potato biscuits, I knew I would get questions on if they will work with gluten-free flours.



I have a couple of gluten-free bread recipes using oats. Most of the gluten-free baking from the past two years relies on oat flour. This year, I am trying a hand at oat-free gluten-free baking like these Sweet Potato blondies and now this delicious gluten-free biscuits recipe!



These spicy savory gluten-free cheese biscuits passed hubby’s ‘I can detect gluten-free anytime I want’ test. He ate them all and did not mention a word about anything being different.

There is obviously a slight difference in texture compared to wheat biscuits, but most times he uses the difference in taste to be sure. And with all the Jalapeno, thyme and pepper jack cheese goodness in these, there was no way to detect that.

These cheese biscuits will be made again and again. Use any cheese shreds of choice and use any dried non-spicy peppers or onion flakes instead of Jalapeno.









Ingredients for making this Gluten-free Biscuits recipe:

Rice flour is high in protein and a cheap gluten-free alternative to wheat flour . I use a blend of white and brown rice flour. White rice flour is heavier than brown rice flour and it makes the biscuits a bit heavier and denser so I like using a 1:1 mix to keep them on the lighter side.

is high in protein and a . I use a blend of white and brown rice flour. White rice flour is heavier than brown rice flour and it makes the biscuits a bit heavier and denser so I like using a 1:1 mix to keep them on the lighter side. Potato starch helps to give these gluten-free biscuits a nice moist crumb. You can replace it with arrowroot starch.

Arrowroot flour: I like using it mixed with tapioca flour for making bread and dessert recipes.

Amaranth flour: Compared with other cereals, amaranth flour is much lower in carbs. Instead, it is rich in fiber making it perfect for healthy baking.

Compared with other cereals, amaranth flour is much Instead, it is rich in fiber making it perfect for healthy baking. Tofu for some added moisture. If you are not a fan of soy, use non-dairy yogurt, applesauce or sweet potato puree.

for some added moisture. If you are not a fan of soy, use non-dairy yogurt, applesauce or sweet potato puree. Vegan Pepper Jack Cheese: I used Daiya shreds as they are wonderfully smooth in taste with a slight “Kapow!” at the finish. You could also make your own using this recipe.

I used Daiya shreds as they are wonderfully smooth in taste with a slight “Kapow!” at the finish. You could also make your own using this recipe. Japaleno peppers for some kick. You can use fresh or dried,

Tips and substitutions for making this Gluten-free Biscuits recipe

The secret to soft and moist glutenfree and vegan baked goods? Steam which we trap by covering the biscuits with foil ! Gluten-free bakes tend to dry out really quickly. You can see the difference between the baked with steam biscuits in the two pictures above and the drier looking ones in the rest of the post. You can squish these completely. If you capture the steam during baking, you get a higher rise and do not need the gum.

! Gluten-free bakes tend to dry out really quickly. You can see the difference between the baked with steam biscuits in the two pictures above and the drier looking ones in the rest of the post. You can squish these completely. If you capture the steam during baking, you get a higher rise and do not need the gum. I like to make rolls instead of biscuits . When making biscuits, the dough gets dryer because of additional flour added to make the dough easier to work with.

. When making biscuits, the dough gets dryer because of additional flour added to make the dough easier to work with. The dough can also make a great pot pie crust.

You can use n on-dairy yogurt, like “So delicious dairy-free plain coconut milk or almond milk yogurt” instead of tofu.

like “So delicious dairy-free plain coconut milk or almond milk yogurt” instead of tofu. If you are looking for a r egular vegan biscuit recipe (with gluten), try my Spelt Sweet Potato biscuits.

(with gluten), try my Spelt Sweet Potato biscuits. You can double the potato starch and eliminate tapioca.

and eliminate tapioca. Use cold tofu and milk directly from the refrigerator.









How to make this Gluten-free Biscuits recipe:





Mix all the dry ingredients well.







2. Blend the tofu, oil, flax meal and almond milk into a smooth paste. Add the mixture to the dry ingredients. Stir to form crumbs. Use cold tofu and milk directly from the refrigerator.







3. Add the rest of the wet and mix to form a soft, slightly sticky dough. Add the Jalapeno and cheese shreds of choice.







4. Mix, and pat the dough onto a parchment-lined sheet. Use biscuit cutters to make biscuits or roll up into free form rounds.







5. Spray water on all sides of the biscuits. Then brush a little oil on top.

6. Preheat the oven to 425 F.

7. Lightly place aluminum foil on top of the baking sheet and bake for 17 minutes.





8. Remove foil and bake for another 2-3 minutes. I use a deep large pan and place the foil on top so it captures the steam better than placing the foil on top of a flat baking sheet.





9. Let your gluten-free biscuits cool for 2-3 minutes. Serve warm with vegan butter, gravy, soups. Hubbs enjoyed his with Coconut chutney.





These biscuits are being shared at Ricki’s wellness weekend, Slightly indulgent Tuesdays, allergy Free wednesdays.





More gluten-free and vegan bread recipes from the blog:

Print Recipe 5 from 1 vote Jalapeno, Pepper Jack & Thyme Gluten-free Biscuits Recipe This easy and simple Vegan & Gluten Free Biscuits recipe features Vegan Pepper Jack Shreds and Jalapeno Peppers. They taste buttery, flaky, fluffy, cheesy - everything you want in a biscuit! Allergen Information: Free of Dairy, egg, yeast, Gluten, gum. It can be made nut-free, corn-free.

Makes 9-12 biscuits depending on size. Prep Time 20 mins Cook Time 20 mins Total Time 40 mins Servings: 9 -12 Calories: 126.79 kcal Author: Vegan Richa Ingredients Dry: 1/4 cup ( 1.39 oz ) brown rice flour

1/4 cup ( 1.41 oz ) white rice flour

1/4 cup ( 1.06 oz ) amaranth flour or sorghum or millet or other gf flour

1/4 cup ( 1.34 oz ) tapioca flour/starch

1/4 cup ( 1.41 oz ) potato starch

1 Tablespoon cornstarch or arrowroot starch

1/3 tsp salt

2 tsps baking powder

1/4 tsp baking soda

1/2-1 tsp dried thyme

1/2 tsp garlic powder

a generous dash of black pepper Wet: 1/3 cup ( 2.94 oz ) almond milk or other non-dairy milk + 2 Tablespoons

1 tsp apple cider vinegar or lemon juice

1/4 cup ( 21 g ) firm or silken tofu or use non dairy yogurt or applesauce or sweet potato puree

1.5 Tablespoons flax meal

2 Tablespoons oil or /vegan butter, I use 1 Tbsp evoo + 1 Tbsp solid virgin coconut

1/4 cup ( 1 oz ) Daiya pepper jack shreds diced to make the shreds a bit small (or cheddar)

1/2 Jalapeno finely chopped or 2 Tbsp dried Jalapeno Instructions In a large bowl, add all the dry ingredients and whisk well.

Curdle 1/3 cup of non-dairy milk by adding a tsp of vinegar or lemon juice. Mix and keep for a few minutes. Blend the tofu, 2 Tbsp milk, Oil, flax meal into a smooth consistency. Add the blended tofu+oil into the flours and mix well to make crumbs. Add curdled milk into the flour mix and knead for 2-3 minutes. If the dough appears dry or stiff, add 1-3 tsp water. Add in the jalapeno and pepper jack and knead for a minute to distribute well.

Drop the soft(not stiff and not too sticky) dough onto a parchment-lined sheet. Press with your hands to make a 1/2-3/4 inch flat rectangle. use a bit of oil or rice flour if needed. Use a cookie cutter to make the biscuits or hands to roll up into free form bun style biscuits. I used 1.5 inch round cookie cutter. Place biscuits half an inch apart on a greased or parchment-lined sheet or pan. Spray water all over the biscuits. Then brush the tops with melted vegan butter or EVOO. Lightly cover the sheet with aluminum foil.

Bake in pre-heated 425 degrees F for 18-20 minutes until the tops just start to get golden. Remove the foil from the top at the 17-minute mark, if you like the biscuits more golden and crisp, and bake without the foil for 2+ minutes. Remove biscuits from the oven and let cool for 2-3 minutes. Slice open and serve with vegan butter, gravy, soups. If you bake them for the entire time without the foil, the biscuits might appear hard on the outside, but they will be moist and soft on the inside. Notes The secret to soft and moist glutenfree and vegan baked goods? Steam which we trap by covering the biscuits with foil ! Gluten-free bakes tend to dry out really quickly. You can see the difference between the baked with steam biscuits in the two pictures above and the drier looking ones in the rest of the post. You can squish these completely. If you capture the steam during baking, you get a higher rise and do not need the gum.

! Gluten-free bakes tend to dry out really quickly. You can see the difference between the baked with steam biscuits in the two pictures above and the drier looking ones in the rest of the post. You can squish these completely. If you capture the steam during baking, you get a higher rise and do not need the gum. I like to make rolls instead of biscuits . When making biscuits, the dough gets dryer because of additional flour added to make the dough easier to work with.

. When making biscuits, the dough gets dryer because of additional flour added to make the dough easier to work with. The dough can also make a great pot pie crust.

You can use n on-dairy yogurt, like "So delicious dairy-free plain coconut milk or almond milk yogurt" instead of tofu.

like "So delicious dairy-free plain coconut milk or almond milk yogurt" instead of tofu. If you are looking for a r egular vegan biscuit recipe (with gluten), try these Spelt Sweet Potato biscuits

(with gluten), try these Spelt Sweet Potato biscuits You can double the potato starch and eliminate tapioca.

and eliminate tapioca. Use cold tofu and milk directly from the refrigerator. Nutrition Nutrition Facts Jalapeno, Pepper Jack & Thyme Gluten-free Biscuits Recipe Amount Per Serving Calories 126.79 Calories from Fat 46 % Daily Value* Fat 5.09g 8% Saturated Fat 0.97g 6% Cholesterol 2.79mg 1% Sodium 150.25mg 7% Potassium 156.44mg 4% Carbohydrates 18.28g 6% Fiber 1.25g 5% Sugar 0.39g 0% Protein 2.39g 5% Vitamin A 24.14IU 0% Vitamin C 0.29mg 0% Calcium 83.23mg 8% Iron 0.68mg 4% * Percent Daily Values are based on a 2000 calorie diet.

Editor’s Note: This post was originally published in December 2013 and has been updated for accuracy and comprehensiveness in October 2019.

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