Biscuits
Buttery, soft, and flakey, this easy homemade gluten-free biscuit recipe deserves a place on your Thanksgiving table!
PREP TIME: 15 MINS
SERVINGS: 10-12
Instructions
- 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).
Ingredients
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)
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