Gluten-Free Vegan Garlic Cheesy Biscuits
These gluten-free vegan garlic cheesy biscuits are soft, buttery little rounds packed with melty vegan cheese, fresh garlic, and herbs. They come together in one bowl with coconut flour, no gluten and no dairy, and they bake in only 10 to 12 minutes. If you want a warm, savory snack that tastes like comfort food while staying fully plant-based, this is the batch to make.
Best of all, they contain no gluten at all, so they work beautifully for coeliacs or anyone on a gluten-free diet. The dough is quick to mix, and you shape the biscuits by hand, so there is no rolling, cutting, or special equipment involved.
Why I keep baking these on repeat
Ever since the cold season started, I love it when the evening comes and I have already ticked off most of my to-do list. Once I am done, I take my soft blanket, cuddle up on my sofa with my cat, and enjoy a cup of hot tea and some biscuits. I have shared plenty of sweet biscuits with you here on the blog over the years, but these savory ones are my latest obsession, and I think I already made them three times this week.
Call me insane, but I love knowing that I have a fresh batch nearby whenever I need a quick snack in-between meals. Nothing keeps me from baking these once every two days, because they are so easy to put together. I chose to keep things simple and classy here, with just some smoked paprika, garlic, and Italian seasoning doing the flavor work.
The ingredients that make them cheesy and gluten-free
To make this recipe gluten-free and friendly for almost anyone, I use coconut flour instead of regular flour. Coconut flour is naturally very absorbent, so a little goes a long way and it gives the biscuits their soft, tender crumb without any wheat. A few notes on the rest of the short ingredient list:
- Shredded vegan cheese is what brings the cheesy flavor. Use a brand that melts well, and shred it yourself if you can for the best texture. If you like making your own, browse these vegan cheese recipes for ideas.
- Cold vegan butter is key. Working cold butter into the flour is what gives the biscuits their soft, slightly flaky bite.
- Vegan sour cream adds moisture and a gentle tang that keeps the crumb from drying out.
- Fresh garlic, smoked paprika, dried dill, and Italian seasoning build the savory, garlicky flavor. The smoked paprika adds warmth without any heat.
- Baking powder and a pinch of salt round everything out and give the biscuits a little lift.
Tips for the best texture
These biscuits are forgiving, but a few small things make the difference between good and great:
- Keep the butter cold and work fast. Cut it into small cubes and rub it into the flour with your fingertips. If the butter melts before it bakes, the biscuits lose that tender, flaky quality, so speed matters here.
- Do not over mix. Once you add the cheese and sour cream, fold everything in just until it comes together. Overworking the dough makes the biscuits tough.
- Do not chase perfection. I do not care for perfect shapes when it comes to my food, so I form the biscuits quickly with a spoon and no hassle. Rustic and homemade is exactly the look you want.
- Watch the oven near the end. At 180 C they need about 10 to 12 minutes. Pull them when the edges are set and lightly golden so they stay soft inside.
What to serve with garlic cheesy biscuits
These are made for dunking, which makes them a natural partner for a warm bowl of soup. They are lovely alongside a spicy pumpkin soup, a comforting cream of broccoli soup, or a hearty vegan red lentil soup. On their own with a cup of tea they are just as good, which is exactly how I eat most of mine.
Storing and making ahead
Keep leftover biscuits in an airtight container at room temperature for a couple of days, or in the fridge for up to four or five. A quick reheat in the oven or a warm pan brings back the just-baked softness. They also freeze well, so you can bake a double batch and stash half for later, the same way I like to keep other freezer-friendly meal-prep bakes on hand. If you love having something ready to grab, add them to your rotation of easy vegan snacks for the week.
If a plain biscuit sounds too simple for you, no worries, I have suggestions up my sleeve, from swapping the dill for chives to adding a little extra garlic. And if you do not believe me about how good these are, just head over to the kitchen and try them yourself. I am sure you will end up with the best vegan garlic cheesy biscuits you ever tasted, so once you pull that first warm batch out of the oven, come back and leave a star rating and a comment telling me how they turned out and whether you tweaked the herbs.
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Gluten-Free Vegan Garlic Cheesy Biscuits
Ingredients
- 180 g coconut flour
- 100 g vegan cheese shredded
- 2 cloves garlic minced
- ¼ tsp salt
- ½ tsp baking powder
- ¼ tsp smoked paprika
- 1 tsp dried Italian seasoning
- 1 Tbsp dill chopped
- 3 Tbsp vegan sour cream
- 5 Tbsp vegan butter cold
Instructions
- In a mixing bowl, combine the coconut flour, baking powder, salt, Italian seasoning, smoked paprika.
- Cut the butter into small cubes and integrate it into the flour mixture using your fingers. Make sure to work fast so the butter doesn’t melt.
- Add garlic and mix well.
- Add the cheese and sour cream, and fold it in. Don’t over mix.
- Form the biscuits and bake at 180 degrees C for 10-12 minutes.
Frequently Asked Questions
Yes. Every ingredient is plant-based, from the shredded vegan cheese and vegan butter to the vegan sour cream, so there is no dairy or egg. They are also made with coconut flour instead of wheat flour, which keeps them completely gluten-free and suitable for coeliacs or anyone with gluten sensitivity.
Coconut flour is not a one-to-one swap for other flours because it is far more absorbent, so this recipe is written specifically for it. If you replace it with almond flour or a gluten-free blend, you will need to adjust the amount of liquid and fat, and the texture will change. For reliable results the first time, stick with coconut flour as listed.
Cold vegan butter is what gives these biscuits their soft, slightly flaky texture. When you rub cold butter into the flour it stays in small pieces rather than blending in completely, and those pieces create tender pockets as the biscuits bake. Work quickly so the butter does not melt from the warmth of your hands.
The most common cause is over mixing. Once you add the vegan cheese and sour cream, fold them in just until the dough comes together and then stop. Overworking the dough develops it too much and makes the biscuits dense instead of soft, so a light hand is best.
Keep them in an airtight container at room temperature for a couple of days or in the fridge for up to four or five days. Warm them briefly in the oven or a pan to bring back the fresh-baked softness. They freeze well too, so you can double the batch and reheat straight from frozen.
They are perfect for dunking into soup, such as pumpkin, cream of broccoli, or red lentil soup. They also make a great standalone snack with a hot cup of tea, or an easy addition to a savory brunch or party spread.
They have liquid in the butter and vegan sour cream.
One word: d-e-l-i-c-i-o-u-s! ❤️