Square biscuits are better, right? I don’t know why. Maybe because I don’t need to reshape dough or wash biscuit cutters. Maybe there’s a better jam to biscuit ratio. Whatever the reason, I’ve eaten too many of these gluten free, vegan biscuits.
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Oh, sweet biscuit.
Have you read Bread and Jam for Frances? Jam on biscuits, jam on toast, jam is the thing that I love most? Well jam on biscuits is certainly what I like most.
They are the most comforting breakfast food in the whole world to me. I want a stack of them, slathered with vegan butter and jam, next to a large cup of coffee. I want them on cold, dark winter mornings, I want them on sweaty summer ones. There can never be too many biscuits.
I am currently covering them with cherry jam and thoroughly enjoying my quarantined life.
Making Vegan & Gluten Free Biscuits
Preheat the oven to 400.
Combine ¾ cups unsweetened soy milk with 2 tbs apple cider vinegar. Set aside to curdle.
In a large bowl, whisk together 2 cups gluten free flour blend (I used Namaste), ½ tsp baking soda, 1 tbs baking powder, 1 tsp kosher salt, and 4 tbs potato starch. Using your fingers, cut in 6 tbs of vegan butter. I used Earth Balance for this recipe. When the butter is fully mixed in, add the soy milk. Mix until a stiff dough comes together.
Turn the dough out onto a lightly floured surface. Shape the dough into a ½”- ¾” thick square. Cut the dough into 9 equal sized biscuits. Arrange biscuits on a lined baking tray and bake for 20-25 minutes, or until lightly browned.
Let these cool for at least 10 minutes before digging in. They are best covered with vegan butter or jam. Or both. So good.
Biscuits
Ingredients
- 2 cups gluten free flour blend with xanthan gum, I use Namaste
- 4 tbs potato starch
- 1 tbs baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 6 tbs vegan butter I use Melt or Earth Balance
- ¾ cup soy milk or almond milk
- 2 tbs apple cider vinegar
Instructions
- Add the 2 tbs of apple cider vinegar to the ¾ cup soy milk and mix. Set aside to curdle.
- In a large bowl, mix the 2 cups gluten free flour blend, 4 tbs potato starch, 1 tbs baking powder, ½ tsp baking soda, 1 tsp salt, and 6 tbs vegan butter together. Using your fingers (or a paddle of a standing mixer) mix until the butter is broken down and the dough forms tiny pea sized pieces.
- Mix in the curdled soy milk until it comes together into a stiff dough.
- Turn out the dough on a floured surface and shape into a ½"-¾" tall square.
- Cut the dough into 9 equal squares.
- Arrange on a lined baking tray. Bake for 25 minutes.
- Let the biscuits cool before eating.
- Serve with vegan butter or jam!
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