Indulge in these soft tender buttery Gluten Free Biscuits. Try this mouthwatering recipe using Rosa's All Purpose Gluten-Free Flour. Serve these delicious biscuits as a side for breakfast or dinner. Bonus these biscuits are gluten free and vegan!
Ingredients
1/2 cup Almond Milk (unsweetened)
1 tsp Apple Cider Vinegar
2 cups Rosa's All Purpose Gluten-Free Flour (recipe on this website)
1 Tablespoon Baking Powder
1 tsp granulated Sugar
1/2 tsp Salt
4 Tablespoons Vegan Butter or Regular Butter (cubed and cold)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a small bowl add the almond milk and vinegar. Allow to sit and curdle. You will not need all the milk for this recipe.
In a large mixing bowl, whisk together the gluten-free flour, baking powder, sugar and salt. Add the cold cubed butter to the dry ingredients. Using a pastry cutter or a fork, cut the butter into the flour mixture until it resembles coarse crumbs.
Gradually pour the milk mixture into the dry ingredients, stirring in enough milk until just combined. Be careful not to over mix; the dough should be slightly sticky. (You will only need about half or a little more of the milk).
Turn the dough out onto a lightly floured surface (use extra tapioca starch or oat flour for dusting). Gently pat the dough into a circle about 3/4-inch thick.
Using a biscuit cutter or a floured glass, cut out biscuits and place them on the prepared baking sheet, leaving a little space between each biscuit. Gather any remaining dough scraps, pat them together, and cut out more biscuits until all the dough is used.
Put the biscuits in the fridge for 15 minutes to set up. This is an important step please don't skip it. Preheat the oven while the biscuits are setting up.
Bake for 12-15 minutes or until the biscuits are light golden brown on top and cooked through.
Remove from the oven and let the biscuits cool slightly before serving.
Note: for a sweet dessert you can add a little more sugar to the dough, bake and serve with strawberries and cream for a gluten free Strawberry ShortCake.
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