Sour Cream and Onion Biscuits, Gluten-Free Vegan

Flaky. Buttery. Biscuits. Three words that can be hard to achieve when making recipes vegan and gluten-free, especially when you want all three of those words in one sentence. Well friends, I think I achieved the impossible! (Well, actually, I think a lot of amazing gf vegan bloggers likely have great biscuit recipes, but this one’s a first for me so let’s pretend.) I present you with Sour Cream and Onion Biscuits, vegan and gluten-free of course!

This recipe is 100% inspired and based on the Bon Appetite recipe by Molly Baz. BA recently posted a series of Instagram stories of Molly and her dad baking these and after watching, I could not get the recipe out of my head. You’ll see that the recipe is VERY similar, I just tweaked it to make it vegan and gluten-free. I highly recommend checking out the page linked above, though. They have step-by-step photos of how to make the biscuits and, let’s face it, no one does it better than Bon Appetite.

What is in these Gluten-Free Vegan Sour Cream and Onion Biscuits?

These Sour Cream and Onion Biscuits have the usual biscuit ingredients, with the addition of sour cream and green onions/scallions. Of course, a bunch of the ingredients are vegan and gluten-free alternatives, so let’s talk about those for a second.

The Gluten Free Flour Blend: I developed a Gluten-Free Bread Flour blend and that is what I have used here. Please, please, please use that blend. I cannot guarantee that any other flour blend will work. Gluten Free flour blends are all over the map — some are predominately bean flour, some are high in rice flour, some are mostly starch, some have xanthan gum and some do not. Sadly, if you want tasty gluten-free baked goods, you have to use exactly what the recipe says to use. If you use a different blend, you will not achieve the same results.

Vegan Butter: There are many different vegan butters on the market. I use Melt, Earth Balance sticks, and Miyokos interchangeably in recipes like this one. You cannot use a vegan margarine substitute.

Vegan Sour Cream: There are so many vegan products out there and it’s wonderful! But, they are all made so differently. I highly recommend using Tofutti brand sour cream. If you’re going to try another brand, make sure it’s a really thick one – and it’s got to have a good fat content.

Making Gluten-Free Vegan Sour Cream and Onion Biscuits

I am not going to re-invent the wheel here — there are so many great videos and tutorials on how to make biscuits online that would be better than any video I would make. But, because these Sour Cream and Onion biscuits are based on the Bon Appetite recipe, I highly recommend looking at their step-by-step instructions.

Some tips I will offer you, though:

• Prep all your ingredients before you start
• While you’re prepping, pop your vegan butter stick in the freezer to make sure it is really cold.
• Once you add the butter, work fairly fast — you won’t achieve the flakiness if the butter melts on you.
• Don’t overwork the dough. It doesn’t need to come together absolutely perfectly. Follow the folding steps to get the dough to come together. Over mixing it will result in a lack of beautiful, flaky layers.

I wish you the best of luck in your gluten-free and vegan Sour Cream and Onion Biscuit making adventures!

Check out other gluten-free vegan recipes!

• Cardamom Scones
• Creamy Potato Sausage Kale Soup
• Creamy Dreamy Wild Rice Soup

5 from 5 votes

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Sour Cream and Onion Biscuits, Gluten-Free Vegan

Prep Time

15 mins

Cook Time

22 mins

Total Time

37 mins

 

These Gluten-Free and Vegan Sour Cream and Onion Biscuits are filled with chopped scallions and vegan sour cream. They are flaky, buttery, and delicious!

Course: Sides, Snack

Cuisine: Biscuits

Keyword: Biscuits, Gluten Free, Onion, Side Dish, Sour Cream, Vegan

Servings: 8 biscuits

Ingredients

• 275 grams My Best Gluten-Free Bread Flour Mix (2 cups), plus more for dusting - please see note for link and substitutions*
• 2 tsp baking powder
• 1 tsp sugar
• 1 1/4 tsp salt
• 1 tsp ground pepper
• 8 tbsp vegan butter, chilled (1 stick)**
• 8 scallions/green onions, chopped (rougly 1 cup)
• 1 cup vegan sour cream, I highly recommend Tofutti brand
• 2 tbsp vegan butter, melted (optional)

Instructions

Prep your ingredients

1. Like when making pie crust, scones, and biscuits, you need to work fast to ensure your butter stays cold. I recommend prepping all your ingredients before you start. Chop your scallions, measure your sour cream, and have your melted butter ready to brush on the top of the biscuits (if using). I also like to put the stick of butter in the freezer to get extra cold while I prep the ingredients.

Make the biscuits

1. Preheat the oven to 425 degrees farenheit and line a baking sheet with parchment paper.

2. In a medium sized bowl, whisk the gluten free flour, baking powder, sugar, salt, and pepper until well combined.

3. Cut the very cold vegan butter into 1/2 inch cubes. Add to the flour and, using your fingers, flatten the butter into the flour. You want to have some nice flat and pea-size pieces of butter. Gently toss in the chopped scallions.

4. Make a well in the centre and add the sour cream. In a circular motion, combine the sour cream with the flour using a fork. Mix until you get large clumps, do not form the dough into a ball.

5. When almost combined, dump the dough onto a lightly floured surface. Gently knead it once or twice until it comes together. There will be loose pieces, that's okay. Bring those pieces to the top of the dough.

6. Gently shape the dough into a 10 x 4 inch rectangle. Using a bench scrapped, fold the dough as though you were folding a letter: fold 1/3 of the dough to the centre and then the other 1/3 on top of the first fold.

7. Turn the dough 90 degrees. Gently shape the dough into 10 x 4 inch rectangle and repeat the folding step. If your dough has not come together by the second fold, you can do a third fold.

8. After your final fold (either your 2nd or 3rd), shape the dough into a 8 x 4 inch rectangle. Cut the dough into 8 squares and gently place them on the parchment lined baking sheet.

9. Gently brush the tops of the biscuits with melted butter (optional, but recommended) and place in the oven. Bake for 20-24 minutes, or until golden brown.

Recipe Notes

*I worked a long time to create a perfect flour blend that I think works beautifully in this recipe. I have not tried this recipe with other blends and cannot guarantee you will achieve the same results. There are sooo many gluten free flour blends out there and they are all so different. I highly recommend using my blend, linked in the recipe.

**You cannot use vegan margarine in this recipe. You must use a vegan butter substitute.

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