Vegan+Gluten-Free Biscuits // 

You guys: I’m originally from Florida, and we take biscuits very seriously there. When I initially stumbled upon the Minimalist Baker’s recipe for vegan biscuits, I thought it must be too good to be true. I decided to take it to a whole new level of crazy and make them gluten-free as well. Honestly, I wasn’t expecting much. How good could a gluten-free+vegan biscuit be, anyway? Would it taste like a buttery hockey puck? 

…no. 
These. Biscuits. Are. The. Real. Deal. 

I cannot begin to tell you how insanely delicious these babies were. They have my southern stamp of approval, and the best part is, they are SO easy to make. 


All you need…

* 1 cup unsweetened plain almond milk

* 1 Tbsp fresh lemon juice (it helps the milk to curdle and it also provides a nice pop of freshness)

* 1/4-2 cups almond flour (if you’re not gluten-free and have unbleached all-purpose flour on hand, you can use 2 cups of that instead)

* 1 Tbsp baking powder

* 1/2 tsp baking soda

* 3/4 tsp sea salt

* 4 Tbsp non-dairy, unsalted butter (I used the organic soy-free Earth Balance)

All you need to do…

1. Preheat oven to 450 degrees and add lemon juice to almond milk to make “vegan buttermilk.” Set aside.

2. In a large mixing bowl, whisk together dry ingredients.

3. Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.

4. Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.

5. Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.

6. Form into a 1-inch thick disc, handling as little as possible.

7. Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (I used the lid of a mason jar) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8

8. Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.

9. Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.


Honestly, it doesn’t matter what you serve these with. They are so delicious, I’d probably eat them off the kitchen floor. But instead (to keep things classy), I served mine on a cutting board with some all natural blueberry jam. My next mission this coming week is to perfect a vegan gravy recipe, so get ready for those biscuits+gravy, friends!

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