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Southern "Buttermilk" Biscuits - Gluten Free & Vegan

Biscuits – Gluten Free & Vegan

  • Author: Morgan | Just What We Eat
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 min
  • Yield: 8

Ingredients

Dry Ingredients

  • 1 cup brown rice flour
  • 3/4 cup millet flour
  • 1/2 cup arrowroot flour/starch
  • 1 tsp xanthan gum
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt (we use “Lite Salt”)
  • 1/4 tsp freshly ground black pepper

Wet Ingredients

  • 6 tbsp vegan butter, cubed (I use “Earth Balance Soy Free Vegan Buttery Sticks”)
  • 1 cup of dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”)
  • 1 tbsp apple cider vinegar

Instructions

  1. Preheat oven to 425°F.
  2. Put the cubed butter in a bowl and place in the freezer.
  3. Mix together the milk and apple cider vinegar and set to the side.
  4. Whisk together all dry ingredients in a large bowl until combined.
  5. Cut the butter into the flour mixture using a pastry blender or fork. You should have pea sized balls of butter throughout the flour.
  6. Add the milk and vinegar mixture to the dry ingredients and combine using a rubber spatula.
  7. Turn the dough out onto a floured surface (I use a little more brown rice flour for this) and roll into a square about 1 inch thick.
  8. Use a biscuit cutter or a round glass to cut out the biscuits.
  9. Place the biscuits on a baking sheet lined with parchment paper.
  10. Bake in the oven for 15 minutes or until they are lightly browned.