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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 1x

Scale

Ingredients

Dry Ingredients

  • 1 cup (140g) brown rice flour
  • 3/4 cup (100g) millet flour
  • 1/2 cup (60g) arrowroot flour/starch
  • 1 tsp xanthan gum
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp 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. I recommend using a kitchen scale to measure out the flour for this recipe.
  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.

Welcome!

I’m Morgan Campbell, mom of two beautiful kiddos, chocolate lover (dairy free of course!), and the creator behind Just What We Eat.  Just What We Eat is a food and lifestyle blog sharing allergy friendly recipes and resources to help you create a life that you love! more about Morgan

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