Name: Vegan Oat Soda Bread Biscuits {gluten-free}
Cook time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 1 and 1/4 cups nondairy milk; 1 tablespoon cider vinegar or lemon juice; 2 tablespoon maple syrup (or sweetener of choice); 2 cups all-purpose gluten-free flour blend (1:1 flour blend); 1 and 1/4 cups rolled oats, ground into a fine flour; 2 tablespoons maple syrup (or sweetener of choice); 1 teaspoon baking soda; 3/4 teaspoon fine sea salt; 1/2 cup (1 stick) cold vegan butter (cut into small pieces)

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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’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.

Happy Baking!

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

Yield: 12 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.

Cook Time 15 minutes

Total Time 15 minutes

Ingredients

1 and 1/4 cups nondairy milk
1 tablespoon cider vinegar or lemon juice
2 tablespoon maple syrup (or sweetener of choice)
2 cups all-purpose gluten-free flour blend (1:1 flour blend)
1 and 1/4 cups rolled oats, ground into a fine flour
2 tablespoons maple syrup (or sweetener of choice)
1 teaspoon baking soda
3/4 teaspoon fine sea 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.

Nutrition Information

Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g