Vegan Buttermilk Biscuits and Rhubarb Jam (V/GF)

What’s better than biscuits and jam?!

This lip smacking jam is sweet, tart and a beautiful pink color! It’s comes together in under 20 minutes and it only takes FIVE ingredients! The biscuits are fluffy, buttery and totally delicious. Together, they make a scrumptious breakfast or snack!


Rhubarb Jam

This lip smacking jam is sweet, tart and a beautiful pink color! It's comes together in under 20 minutes and it only takes FIVE ingredients! 

Course Breakfast, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 Cup
Author Bunny

Jam Ingredients:

2 cups fresh rhubarb, chopped (leaves removed and ends trimmed)
3 tbsp pure maple syrup
1 tbsp lemon juice
2 tbsp chia seeds
1 tsp vanilla extract

Jam Instructions:

1. Coat the rhubarb with maple syrup.
2. Transfer rhubarb to a pot or saucepan and add the lemon juice.
3. Heat over medium/low heat until rhubarb
turns soft and starts bubbling, about 5 minutes.
4. Reduce heat slightly and lightly smash fruit with a fork.
5. Add chia seeds and stir until combined.
6. Bring heat back to med/low and let bubble until jam thickens, about 5-10 minutes. Make sure to stir every once in awhile to avoid burning!
7. Remove from heat and then stir in the vanilla.
8. Let cool for 10 minutes before transferring to jars.
9. Enjoy!! Store in fridge up to 2 weeks.


Vegan Buttermilk Biscuits (V/GF)

These fluffy, buttery biscuits are perfect for breakfast, lunch, dinner and everything in between! Top them with some fresh jam, make a sandwich with them or just devour them on their own! 

Course Breakfast, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 7 Biscuits
Author Bunny

Biscuit Ingredients:

1 1/4 cup gluten-free all purpose flour
1 cup almond flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 tbsp coconut oil, room temperature
1 cup vegan buttermilk (1 cup non-dairy milk + 1 tbsp apple cider vinegar mixed and set for 5-10 minutes)

Biscuit Instructions:

1. Preheat oven to 400 degrees F.
2. Add both flours, baking powder, baking soda, salt and coconut oil to food processor.
3. Pulse a few times until fully mixed (should be a little crumbly).
4. Either transfer to a bowl along with the remaining ingredients and mix until combined or add the remaining ingredients to the food processor and pulse until combined.
5. Lightly oil a cast iron biscuit pan.
6. Pour or scoop the biscuit batter with a spoon (3 spoonfuls worth) into the prepared pan.
7. Bake for about 20-25 minutes (until golden brown on top)
8. Let cool slightly before serving and enjoy!

If you like this recipe, you would love my Raspberry Jam Brownies and my Strawberry Basil Burger!

Tell me what you think! Drop a comment, rate the recipe and definitely tag @bunnysbite on Instagram and Facebook to show me your photos! (:

Plant-based cooking enthusiast sharing original vegan and gluten-free recipes every day featuring a new ingredient every week.
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