Certainly! Here’s a simple recipe for vegan, gluten-free biscuits:
- 2 cups gluten-free all-purpose flour
- One tablespoon of baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold vegan margarine or coconut oil, solid
- 3/4 cup unsweetened almond milk (or any other plant-based milk)
- One tablespoon of apple cider vinegar
- Optional: 1 tablespoon maple syrup (for a touch of sweetness)
Preheat the Oven:
Preheat your oven to 425°F (220°C).
Prepare the “Buttermilk”:
In a small bowl, mix the almond milk and apple cider vinegar. Let it sit for a few minutes to curdle and create a dairy-free “buttermilk.”
Mix Dry Ingredients:
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt.
Cut in the Fat:
Add the cold vegan margarine or coconut oil to the dry ingredients. Use a pastry cutter or your fingers to cut the fat into the flour until it resembles coarse crumbs.
Combine Wet and Dry Ingredients:
Pour in the almond milk and apple cider vinegar mixture. Optionally, add maple syrup for sweetness. Stir until just combined. Be careful not to overmix; the dough should be slightly sticky.
Shape the Biscuits:
Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1 inch thick.
Cut Out Biscuits:
Use a round biscuit cutter to cut out biscuits from the dough. Place them on a baking sheet lined with parchment paper, making sure they’re close together but not touching.
Bake in the preheated oven for 12-15 minutes or until the tops are golden brown.
Cool and Serve:
Allow the biscuits to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These vegan, gluten-free biscuits are best enjoyed fresh but can be stored in an airtight container for a day or two. Serve them with your favorite vegan butter, jam, or gravy for a delightful gluten-free treat.