Fluffy, tender, and delicious gluten-free biscuits! Vegan option included!
- 1 cup milk of choice (I use plain unsweetened almond milk)
- 1 tablespoon distilled white vinegar or apple cider vinegar
- 2 cups gluten-free all-purpose flour (I use King Arthur Measure for Measure GF Flour or Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour)
- 2/3 cup almond flour
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter or vegetable shortening (for dairy-free butter, I like Miyoko’s European Style Butter)
- 2 tablespoons honey or sugar
- Preheat oven to 450ºF. In a small glass or measuring cup, mix together the milk and vinegar and let sour while you prepare your biscuit mix.
- In a bowl, combine gluten free flour, almond flour, cornstarch, baking powder, and salt. Use a pastry blender to blend in butter/shortening until the mixture is coarse and crumbly.
- Add honey and pour in the soured milk, stirring just until combined. Dough should be moist, not dry and crumbly. If your dough is dry, add milk a tablespoon at a time until dough comes together.
- Dump the dough out onto a lightly floured surface (I use a piece of parchment paper.)
- Sprinkle a bit of flour on top, if needed, and press or roll dough to 1-inch thick. Fold the dough in half and pat again to 1-inch thick. Dough should be moist and a little sticky. Dust with a little gf all-purpose flour if needed, but don’t use too much or it will make biscuits hard.
- Repeat folding and rolling one or two more times. This makes the biscuits fluffy with lots of flakey layers. On the final roll, keep the dough thick, around 1″, before cutting.
- Use a 2″–3″ biscuit cutter or rim of a round glass to cut biscuits out of dough. Place biscuits close together on a parchment lined baking sheet.
- Gently combine the scraps and repeat the process until all dough is used up. Alternatively, you can roll the dough into a square or rectangle and use a knife to cut biscuit “squares” so that there is no scraps and no re-rolling.
- If butter has softened, pop the pan in the refrigerator for 10–15 minutes to chill, then place in preheated oven. Bake for 10-12 minutes, or until biscuits are lightly golden and center is fully cooked. Makes about 8-9 large biscuits, more if you make them smaller.
- Category: bread, side, gluten-free