Biscuits
Fluffy and delicious - excellent side for a soup, stew, or breakfast!
Prep Time 20 mins
Cook Time 25 mins
Course Breakfast, Side Dish, Snack
- 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
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!
Keyword biscuit, gluten free, vegan