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Vegan oat soda bread biscuits for St. Patrick’s Day or any day! They are gluten-free and easy to make in no time at all.
Happy Saint Patrick’s Day! I hope you remembered to wear green today. I am sipping a green smoothie, which I’m sure to spill on myself, somewhere, so I think I’m covered :).
I have plenty of Irish from both of my grandmothers, so I am happy to share one of my favorite Irish recipes to make and eat: Irish Soda Bread Biscuits.
It’s a little bit unusual to make biscuits instead of a single loaf, but biscuits cook so much faster, and shaping the dough is a breeze because you do not shape but instead plop these biscuits onto a baking sheet.
If plopping dough and eating warm biscuits sounds like a plan, then grab a bowl and let’s get to it!
Oat Soda Bread Biscuits that are Vegan & Gluten-Free
These biscuits are so easy to make and good to eat that I almost forgot to mention: they also happen to be both vegan (no eggs, no dairy) and gluten-free. It is easy to make the bread vegan; most soda breads do not have eggs and swapping in nondairy milk and non-dairy oil options is a cinch.
For the flour, I used a measure-for-measure all-purpose gluten free flour blend + ground rolled oats (oat flour). The result is toothsome, but still light, perfect for soda bread.
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
- nondairy milk (e.g., oat milk, almond milk)
- cider vinegar or lemon juice
- maple syrup
- all-purpose gluten-free flour blend (1:1 flour blend)
- rolled oats or oat flour (certified gluten-free, as needed)
- baking soda
- salt
- vegan butter
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Make Non-Dairy Buttermilk
Before making the biscuit dough, set aside a few minutes to stir together some vegan buttermilk. It sounds daunting, but it’s not: combine the plant milk of your choice with some acid (lemon juice or vinegar) and let stand for about 5 minutes until the milk begins to curdle.
Make the Soda Bread Biscuit Dough
Once the buttermilk has curdled, stir in the maple syrup. Time to make the (easy) dough.
In a large bowl, whisk together the gluten-free all-purpose flour blend, oat flour, baking soda and salt.
Using your fingertips or a pasty cutter, cut in the vegan butter until mixture resembles moist sand. Add the milk mixture with a fork and stir until mixture just comes together in a rough dough, like so:
Using a muffin scoop or a 1/4-cup measure, scoop the dough into 12 equal, rounded portions onto a parchment paper or silpat-lined large baking sheet.
Bake in the center of the preheated oven for 11-15 minutes until risen and golden brown. Let the biscuits cool on the baking sheet for 5 minutes (it is tough not to grab one straight from the oven!).
What is the Taste & Texture of the Biscuits?
These biscuits are light and fluffy and all-around scrumptious with a neutral, nutty flavor. Enjoy them plain, as an accompaniment to meals, split them to make mini sandwichers, or slather with your favorite nut butter, jam, or vegan butter.
Happy Baking!
Frequently Asked Questions
How Should I Store the Biscuits?
Store the cooled biscuits in an airtight container at room temperature for 1 day, the refrigerator for 3 days, or the freezer for up to 1 month.
I Do Not Need these to be Gluten-Free. Can I Use Regular All-Purpose Flour?
Yes. If you do not need these to be gluten-free, use an equal amount of all-purpose flour in place of the all-purpose gluten-free flour.
Can I Use Ready-Made Oat Flour?
Yes! If you have ready-to-use oat flour, you can skip grinding the rolled oats into flour. You will use the same weight (125 g), which is 1 cup + 2 teaspoons oat flour.
More Vegan & Gluten-Free Soda Breads to Try:
- Almond Flour Soda Bread (grain-free, oil-free)
- Quinoa Almond Flour Soda Bread
- Chickpea Flour Soda Breads (grain-free)
- 3-Ingredient Chickpea Flour Beer Bread
- Chickpea Flour Sandwich Bread (grain-free, 5 ingredients)
- Oat & Coconut Flour Biscuits
Vegan Oat Soda Bread Biscuits (gluten-free)
Vegan oat soda bread biscuits for St. Patrick's Day or any day! They are gluten-free and easy to make in no time at all.
Ingredients
- 1 and 1/4 cups (296 ml) nondairy milk (e.g., oat milk, almond milk)
- 1 tablespoon (15 mL) cider vinegar or lemon juice
- 2 tablespoons (30 mL) maple syrup
- 2 cups (296 g) all-purpose gluten-free flour blend (1:1 flour blend)
- 1 and 1/4 cups (125 g) rolled oats, ground into a fine flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold vegan butter (cut into small pieces)
Instructions
- Preheat oven to 425°F. Spray a large baking sheet with cooking spray.
- In a small bowl, combine the milk and vinegar. Let stand 5 minutes to curdle. Stir in the maple syrup.
- In a large bowl, whisk together the gluten-free flour blend, oat flour, baking soda, and salt.
- Using fingertips or a pasty cutter, cut in the vegan butter until mixture resembles moist sand. Add the milk mixture with a fork and stir until mixture just comes together in a rough dough.
- Using a muffin scoop or a 1/4-cup measure, scoop the dough into 12 equal, rounded portions onto a parchment paper or silpat-lined large baking sheet.
- Bake in the center of the preheated oven for 11-15 minutes until risen and golden brown.
- Let the biscuits cool on the baking sheet for 5 minutes. Remove biscuits to a cooling rack and cool. Serve warm or cool completely.
Notes
Storage: Store the cooled biscuits in an airtight container at room temperature for 1 day, the refrigerator for 3 days, or the freezer for up to 1 month.
Regular Flour: If you do not need these to be gluten-free, use an equal amount of all-purpose flour in place of the gluten-free flour.
Ready-Made Oat Flour Substitution: If you have ready-to-use oat flour, you can skip grinding the oats. You will use the same weight (125 g), which is 1 cup + 2 teaspoons oat flour.
Nutrition Information
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
Robin
Friday 16th of July 2021
Yum! I used of vegan butter (miyokos) in place of the coconut oil and they are sooo good! Thanks!