Buttermilk biscuits

Buttermilk biscuits (GF)

The night I made these biscuits, I made a half batch because I was so certain they wouldn't turn out. And then I kicked myself in the face because they turned out exactly as I hadn't expected - crunchy on the outside, soft on the inside - really, kinda perfect. Ok, so they're not nearly as fluffy as gluten containing biscuits, but hello! we have biscuits, people. Biscuits that taste like normal biscuits, but don't contain normal biscuit ingredients. Which is pretty rad, if you ask me. WE HAVE FREAKING BISCUITS. And I may or may not have done a little dance as I stood in my kitchen, smothered one of these biscuits with blood orange cardamom jam and stuffed it into my face. Then I ate the entire (half) batch because they were that good.

Buttermilk biscuits (GF)

These biscuits can easily be made with all purpose flour, but you'll have to omit the xanthan gum and 1/4 cup of the almond milk (most likely). Start with 3/4 cup and, if needed, add the additional 1/4 cup of milk. This recipe is very particular, so follow the instructions carefully. You MUST chill the dough, or the biscuits will be flat. And no body likes flat biscuits, y'all.


2 cups gluten free flour
1/2 tsp xanthan gum
1 teaspoon fine sea salt
1/4 teaspoon baking soda
2 teaspoons baking powder
1/4 cup vegan butter, cold
1 cup almond milk
1 teaspoon cider vinegar
Fresh ground pepper, optional

Preheat oven to 400˚F. Stack two large baking sheets and line with a silicon mat or parchment paper; set aside. In a large mixing bowl, whisk together the flour, xanthan gum, salt, baking soda and baking powder. Cut in the butter until the mixture resembles coarse meal, then chill in the freezer for 30 minutes. In a small bowl, combine the cider vinegar and milk; chill in fridge until the flour mixture has finished chilling. Remove the flour from the freezer and the milk mixture from the fridge; create a well in the center of the flour mixture and pour in the milk mixture. Scoop the dry ingredients from from the bottom of the bowl and fold over the wet ingredients. Repeat this just until the mixture is combined; be sure not to overmix as the biscuits will be flat, if you do. And if the dough feels too dry, add an additional 1-2 tablespoons of almond milk; fold in carefully. Allow the mixture to chill in the freezer for 10 minutes.

Line a flat surface with parchment paper and sprinkle with flour. Using your hands, pat out the dough to 3/4" thick and cut with a 2-3" round cookie cutter. Transfer biscuits to prepared baking sheet and sprinkle with pepper, if desired. Bake at 400˚F for 12-14 minutes. Transfer to cooling rack then store in an air tight container. Serve with your favorite jam.

Yield: 12 biscuits