Buttery, soft, and flakey, this easy homemade gluten-free biscuit recipe deserves a place on your Thanksgiving table!
Servings: Makes 10-12, depending on size of cookie cutter
Time: 30 minutes
- 2 cups gluten-free all purpose flour, plus more for working with the dough after it’s been mixed (Bob's Red Mill 1 to 1 gluten-free baking flour was used for this recipe. Other brands can be used, but results may vary.)
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 tbsp sugar
- ½ cup vegan butter, cold and chopped, plus more for brushing
- ¼ cup almond pulp, dried* (from almond milk)
- ½ cup vegan buttermilk, cold (to make vegan buttermilk, mix 1 cup almond milk with 1 Tbsp apple cider vinegar)
Notes:*To turn almond pulp into an almond-flour-like consistency, remove it from the Almond Cow filter basket, shake off all the leftover liquid, and transfer it to a towel to allow the liquid to drain for at least 15 minutes. You can fold the towel on top of the pulp as well to ensure full coverage. Then, bake it until crisp. Once it’s crispy, pulse it in the food processor, and voila!
- Preheat your oven to 400F.
- To a food processor, add the gluten-free flour, baking powder, baking soda, salt, and sugar, and pulse for only a few seconds to combine.
- Add the chopped butter to the mix and pulse again for only a couple seconds to combine.
- Transfer mixture to a mixing bowl, add dried almond pulp, and whisk gently.
- Add vegan buttermilk, and fold gently. You don’t want to knead it! It’s ok if it’s a little crumbly, as that will help it be flaky once baked.
- Turn out the dough onto a lightly floured surface and press it together.
- Dust the dough with a bit more flour, and roll with a rolling pin into a thick rectangle.
- Fold the rectangle in half lengthwise, then in half widthwise, and if the dough is sticking to the surface, dust again lightly with flour. Repeat this step once more.
- Dust the dough lightly with flour and roll gently until it’s about 1/2 inch thick.
- Using a round cookie cutter, cut out rounds of dough by pressing and cutting. Gather and re-roll the scraps, cutting out as many more rounds as possible. You should get anywhere from 10-12 rounds, depending on the size of your cookie cutter.
- Place the rounds on a baking sheet (lined with parchment paper), and transfer to the freezer for 5 minutes to chill the dough until firm.
- Brush the biscuits with a little vegan butter, and bake on 400F until the biscuits are puffed and golden. This took 15 minutes in our oven!
- When ready, allow them to cool for 5 minutes, and serve warm with vegan butter and a liquid sweetener (optional).