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
- ⅔ 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.
REMEMBER to never overwork dough. Keep the mixing to a minimum.
When rolling dough, try to avoid added extra flour, as it can make biscuit taste grainy.
Biscuit dough will be wet (handle with care), but the flour can retain a lot of liquid, so it will bake beautifully.
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
Tried this recipe?Let us know how it was!