Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
Recipe inspired by Mama Knows Gluten Free.
No need to miss out on biscuits if your vegan or on a dairy free, gluten free diet. Made with creamy delicious almond milk whipped up in the NutraMilk, these are perfect as a side to any dish or for breakfast or a snack filled with nut butter and jelly. Enjoy!
- 2 cups gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum, leave out if your flour already contains i.
- 1 tbsp. gluten-free baking powder
- 1 tsp. salt
- 2 tbsp. granulated sugar
- 1 cup buttermilk (Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice or vinegar to the cup of almond milk and let stand 5-10 minutes in the refrigerator to stay cold. Dairy-free use almond, cashew, or coconut milk and add the vinegar to make dairy-free buttermilk.
- 6 tbsp. unsalted butter dairy-free
- 1 large egg (for egg-free-use and egg replaces such as Bob's Red Mill Egg Replacer
- 2 tbsp. gluten-free all-purpose flour
For almond milk
- 1 cup (150g) almonds
- 1 quart (946ml) water
- 1/8 teaspoon Pink Himalayan salt (optional)
For almond Milk
- Start by making fresh almond milk with the NutraMilk:
- Place almonds in the NutraMilk container.
- Press Butter cycle, set for 7 minutes.
- Press Start.
- Add water and replace lid.
- Press Mix (do not change the default Mix time).
- Press Start.
- Press Dispense, open spigot and fill your container with almond milk.
- Preheat oven to 450° F.
- In a large bowl add the gluten-free flour, baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients. *Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- Cut the butter into small pieces and put in the freezer for 10 minutes.
- Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of almond milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
- Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas.
- Add in the buttermilk and the whisked egg (or egg replacer) and stir until a soft dough forms. The key is to not over mix because over-mixing causes the dough to yield tough biscuits. The dough will be sticky.
- Add one tablespoon of flour to a large piece of parchment paper. PLEASE DO NOT ROLL OUT THE DOUGH.
- Place the dough on top of the floured parchment paper. Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time.
- With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits.
- Cut out 2-inch biscuits using a biscuit cutter, the mouth of a glass or the lid of a mason jar. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise well. Reform the dough scraps into a dough round and cut out more biscuits. Put the biscuits on a greased large cast iron pan or baking sheet. You will have 12 biscuits to bake.
- Bake the biscuits for 15-20 minutes at 450° F. At the 15-minute point please check your biscuits to see if they are golden brown. Please watch your biscuits because all ovens are different.
- You can brush melted butter on top of the warm biscuits. Serve warm and enjoy! The biscuits can be stored in an airtight container.