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’m 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!
Irish 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.
Make No-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!).
These biscuits are light and fluffy and all-around scrumptious. 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.
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.
Category:Bread
Method:Baking
Keywords: irish, irish soda bread, soda bread, gluten-free, vegan, egg-free, dairy-free, vegan quick bread, saint patrick's day
I’m Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.
