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Light and Fluffy Gluten Free Biscuits Recipe

Ingredients

How to make it

  • 1. Preheat your oven to 350 degrees.
  • 2. In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.
  • 3. Grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.
  • 4. Add the soy milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are combined.
  • 5. Using a large spoon, drop the dough onto a greased pan to make 16 biscuits. Cook at 350 degrees for 15 minutes or until golden brown.
  • Cook’s Notes:
  • 1. If you’re not vegan or dairy free, feel free to use 1 c. buttermilk in place of the soy milk and vinegar. If you’re allergic to soy, try using your usual milk substitute and keep the vinegar in the recipe.
  • 2. You may substitute potato starch or tapioca flour for the cornstarch.
  • 3. 1 stick of butter = 8 Tbsp. = 1/2 c. = 1/4 lb. = 115 grams
  • 4. Earth Balance Buttery Sticks should work if you need this to be casein free. I just checked their website and the sticks are gluten and dairy free.

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The Cook

peetabear Mid-hudson Valley, NY

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