Healthy with Jodi

Vegan Biscuits

Vegan, Gluten Free

Happily serves 7


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.