Dairy Free and Gluten Free Biscuits
These dairy-free and gluten-free biscuits are incredibly fluffy and buttery, making them the perfect way to kickstart a Saturday morning. Serve them with some jam or dairy-free butter, and you’re in for an amazing breakfast.
Ingredients
- 1 cup dairy free milk
- 1 tablespoon lemon juice
- 2 cups gluten free flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 5 tbspn unsalted dairy free butter
Instructions
- Preheat your oven to 450°F.
- Make the dairy-free buttermilk by adding lemon juice to the dairy free milk (vinegar can be used if you don’t have lemons).
- In a large bowl, whisk together all of the dry ingredients.
- Cut the cold dairy-free butter into small cubes and add them to the dry ingredients. Use a pastry blender, fork, or two knives to mix the butter in, aiming for a crumbly consistency. Cold butter is key for achieving a flaky, buttery texture.
- Create a well in the center of the flour mixture, then pour the dairy-free buttermilk into the well. Use a wooden spoon to combine the flour and liquid. When the mixture begins to thicken, switch to your hands. If the dough gets too sticky, add more flour to your hands.
- Knead the dough until it resembles pizza dough in texture.
- To create layers, stretch the dough into a long rectangle and fold it on top of itself. Rotate the dough 45° and repeat, creating around 10 layers. These layers will form inside the biscuit when baked.
- Using a circular cup, carefully press down to cut the biscuits. Place them on a parchment-lined baking sheet. Optionally, brush dairy-free butter and a drizzle of honey on top.
- Bake for 12-15 minutes, keeping a close eye to ensure they don’t burn. The butter glaze will give them a beautiful golden-brown color. When the golden-brown hue starts to form, your biscuits are ready!