Vegan, Gluten Free
Happily serves 7
ALL ORGANIC INGREDIENTS
1 Cup Almond Milk
1 TBSP Lemon juice
1 Cup Gluten free flour
1 Cup Quinoa Flour
1 TBSP Baking powder
1/2 tsp Baking soda
3/4 tsp Himalayan sea salt
4 TBSP Vegan Butter
Preheat oven to 450 degrees, add lemon juice to nut milk to make “vegan buttermilk.” Set aside.
Whisk together dry ingredients.
Add cold butter and use a pastry cutter or fork to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.
Make a well in the dry ingredients and stir gently while pouring in the nut milk mixture 1/4 cup at a time.
You may not need all of it, stir until slightly combined and sticky.
Turn onto a lightly floured surface, dust the top with a bit of flour and gently turn the dough over on itself 5 times – hardly kneading. Handle as little as possible.
Use a glass cup, push straight down then slightly twist. Place biscuits on a baking sheet, make sure they just touch, it helps them rise uniformly.
Gently press a small divot in the center, this helps them rise evenly, so the middle won’t form a dome.
Bake for 10-15 minutes or until fluffy and slightly golden brown. I dusted with sea salt.
I have also baked it as a loaf, worked for me!
Let cool completely before storing them in an airtight container.