Roasted Garlic Biscuits, Gluten Free and Vegan

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This tasty Roasted Garlic biscuits are both gluten free and vegan, but they’re so full of flavor no one will notice.

When I first became gluten free I remember thinking, well that’s it I’ll never eat bread, biscuits, or pastas again. I swore I’d wouldn’t eat any of the gluten free products because they all tasted like cardboard and I would just focus on only naturally gluten free foods. Hah! Well, that lasted about a month before I found myself uncontrollably craving anything loaded with gluten and off limits.  I think this is an exciting time to be gluten free because there are SO many options for us almost anywhere you go now and the products are getting better and better. These biscuits use Bob’s Red Mill gluten free baking blend and they taste just like they came out of a southern grandmothers kitchen.

I will admit one thing I’m not proud of with these biscuits; there is shortening in them. I will always argue for using butter, real butter over any substitute I just feel it is more natural and also delicious. However, I needed these to be vegan as well so I caved and bought some shortening. Part of me hoped they wouldn’t work, because shortening has no flavor how can they be so delicious? Well roasted garlic definitely saves the day with these babies. While I don’t really think shortening is a very healthy option thing blog is a journey to a healthier life style, so, baby steps. That being said, if you’re not vegan just substitute of shortening for butter and they will work out just fine. Alright that officially ends my rant on shortening and I will proceed with the recipe now!

I generally always keep cloves of roasted garlic in my fridge because they’re such a great way to add flavor to everything. My stove top roasted garlic is the secret ingredient to these tasty biscuits.
Roasted Garlic Biscuits, Gluten Free and Vegan
Nutrition Information
  • Serves: 24 small biscuits
  • Serving size: 2 biscuits
  • Calories: 179
  • Fat: 13.2 g
  • Sugar: 0.8 g
  • Fiber: 0.7 g
  • Protein: 1.2 g
Prep time: 
Cook time: 
Total time: 
  • 2 cups Bob’s Red Mill Gluten Free Baking Flour
  • 1 teaspoon Xantham Gum
  • 2 tablespoons Baking Powder
  • ½ teaspoon Salt
  • 1 teaspoon Chives, Chopped
  • 1 teaspoon Parsley, Chopped
  • 1 teaspoon Tarragon, Chop
  • ¼ cup Roasted Garlic Cloves
  • ¾ cup Shortening
  • 1 cup Soy Milk
  1. Preheat Oven to 350 F
  2. Combine flour, xantham, baking powder, salt, and herbs in a mixing bowl.
  3. Add the roasted garlic cloves, combine well.
  4. Add shortening and mix with hands until the shortening and garlic resembles small pebbles
  5. Add the soy milk and mix until just incorporated
  6. Note it will seem wetter than most biscuit doughs
  7. Using an ice cream scoop make golf ball sized biscuits and place and greased baking tray
  8. Bake in for about ten minutes or until golden brown

One thought on “Roasted Garlic Biscuits, Gluten Free and Vegan

  1. Dreena Burton

    I don’t often see gluten-free biscuits, it’s awesome to see gluten-free baking (and vegan!) coming so far. These look good, I’d like to try and make them with a whole foods fat like coconut butter.


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