Unusually Gluten Free, Vegan or Non-Dairy baked goods automatically become rejected due to inferior taste compared to full-fat, and dairy. Not these Amazingly Stupendous Gluten-Free Non-Dairy Buttermilk Biscuits. Just enough buttery goodness. Just as moist. And the perfect flavor to match. You will not believe this is gluten free and vegan. The best non-dairy biscuit you’ll ever have.
Amazingly Stupendous Gluten-Free Non-Dairy Buttermilk Biscuits
Unusually Gluten Free, Vegan or Non-Dairy baked goods automatically become rejected due to inferior taste compared to full-fat, and dairy. Not these Amazingly Stupendous Gluten-Free Non-Dairy Buttermilk Biscuits. Just enough buttery goodness. Just as moist. And the perfect flavor to match. You will not believe this is gluten free and vegan. The best non-dairy biscuit you'll ever have.
Ingredients
- 250 g Pamela's Product Gluten-Free Bread Flour mix*
- 12 g maple sugar vegan sugar alternative works
- 1 tbsp. baking powder
- ½ tsp. salt
- 80 g butter flavored coconut oil cold
- â…” cup coconut milk cold
- 2 tsp. vinegar
Instructions
- Weighed the butter coconut oil, and freeze.
- Add the coconut milk and vinegar together, and set aside for 5 minutes.
- In a mixing bowl, add gluten free flour, maple sugar, baking powder and salt. Mix well together.
- Remove the buttered coconut oil, and chop to small pieces, before adding into the flour-sugar mixture. With a spoon (or dough blender, not your hand) mix until it gets to a sandy texture, with some lumps. Try to smash larger clumps down.
- Add milk, and with a spoon, combine until together, and not streaky. Try not to overwork dough.
- Place and shape dough between two layers of plastic wrap. You may sprinkle a little extra gluten free dough, but not took much. Flatten to about ¾ inches high. Using a biscuit cutter, first flour the cutter and with one firm grip, press down on dough to shape biscuit, and place on a baking tray with parchment. Repeat process.
- After finishing the cutting of the biscuit dough, lightly cover biscuit doughs with plastic wrap, and freeze for 15 minutes.
- Preheat oven to 400° F/200° C.
- Before placing in the oven, add extra butter coconut oil to top of frozen dough.
- Bake for 15 to 18 minutes, or when the top starts to brown.
- Cool for 5 minutes before attempting to consume.
Video
Notes
*I’ve tried this recipe with another All-purpose flour and it did not work out well, but experiment. Make sure the flour works well for bread recipes if you’re not using Pamela’s mix listed.
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REMEMBER to never overwork dough. Keep the mixing to a minimum. Â
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When rolling dough, try to avoid added extra flour, as it can make biscuit taste grainy.
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Biscuit dough will be wet (handle with care), but the flour can retain a lot of liquid, so it will bake beautifully.
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If you don’t smash the larger lumps after adding the frozen buttered coconut oil to the flour, your baked biscuit will be visibly holey.
Nutrition
Serving: 6gCalories: 317kcalCarbohydrates: 36gProtein: 3gFat: 19gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 583mgPotassium: 61mgFiber: 1gSugar: 2gVitamin C: 1mgCalcium: 151mgIron: 1mg
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