Be it breakfast, brunch, dinner or lunch, these home-fry biscuits are the perfect accompaniment to any main dish. Hey, they're even great alone with some plant-based spread and a cup of tea!

Vegetable Home-Fry Biscuits [Vegan, Gluten-Free]

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  • 1 recipe dough for Biscuits (below)
  • ½ red bell pepper, chopped
  • ½ green bell pepper, chopped
  • ½ small yellow onion, chopped
  • ¼ teaspoon paprika
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 2 tablespoons melted unscented coconut oil
  • Leaves from 1 sprig rosemary
Biscuits: (makes 8)
  • 1½ cups brown rice flour
  • ½ cup arrowroot
  • ½ cup potato starch
  • 2 tablespoons vegan sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2¼ teaspoons active dry yeast
  • 1 teaspoon xanthan gum
  • 2 teaspoons salt
  • ¾ cup "butter" (below), cut into ½-inch pieces
  • 1¼ cups cold water
Butter: (makes 3 1⁄2 cups)
  • 1½ cups melted unscented coconut oil
  • 1 cup canola oil
  • ¾ cup rice milk
  • ¼ cup coconut milk
  • 1 teaspoon agave nectar
  • 2 tablespoons granular sunflower lecithin
  • 1 tablespoon salt
  • 2 teaspoons xanthan gum
  • 1 tablespoon fresh lemon juice


  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
Prepare the biscuit dough:
  1. In a medium bowl, whisk together the brown rice flour,arrowroot, potato starch, sugar, baking powder, baking soda, yeast, xanthan gum, and salt. Add the butter and½ cup of the cold water to the flour mixture and, usingyour fingertips, mix until well incorporated. Pour in the remaining ¾ cup water and mix until the dough comes together, but no more than necessary. If the dough is too dry, add more water one small splash at a time.
Prepare the "Butter":
  1. Line a shallow pan, such as a loaf pan, with parchment paper and set aside.
  2. In a liquid measuring cup, combine the coconut oil and canola oil, stir gently, and set aside.
  3. In a blender or food processor, combine the rice milk, coconut milk, agave nectar, sunflower lecithin, salt, and xanthan gum and blend for 1 minute. Very slowly add half of the oil mixture, followed by the lemon juice, and then the remaining oil mixture. Blend for 1 more minute.
  4. Pour the mixture into the prepared pan and refrigerate until solid, about 3½ hours. Chop the butter into 1-inch cubes and store in an airtight container for up to 7 days.
To make Home-Fry Biscuits:
  1. In a medium bowl, combine the red and green bell pepper, onion, paprika, salt, and a little black pepper. Add the oil and rosemary and toss together. Using a rubber spatula, fold the vegetables into the biscuit dough.
  2. Dump the dough onto a lightly floured work surface. Using your fingertips, press the dough out until it is about 2 inches high. Using a 3-inch biscuit cutter, cut out biscuits and put them on the prepared sheet about 1 inch apart.
  3. Bake for 12 minutes. Rotate the sheet 180 degrees and bake until the biscuits are baked through and the outsides are golden brown, 6 to 8 minutes. Let the biscuits cool on the baking sheet for 5 minutes before serving.

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