Buttermilk Biscuits are a great side for many winter meals. These gluten free biscuits will become a must have for your family.
Prep time: 20 minutes Cook time: 18 minutes
- 1 tablespoon distilled white vinegar
- 1 cup unsweetened, mild tasting plant-based milk such as oat milk
- 2 tablespoons vegan butter, chilled
- 2 tablespoons refined coconut oil, chilled
- 1 cup white rice flour
- 1 cup potato starch (not potato flour)
- 1 tablespoon arrowroot
- 4 teaspoons baking powder
- 3/4 teaspoon finely ground sea salt
- 1/4 teaspoon baking soda
- Place the vinegar in a 1-cup measuring cup and fill the remainder of the cup with the plant-based milk to create buttermilk. Whisk together and refrigerate for at least 10 minutes. In a small bowl place the vegan butter and coconut oil and refrigerate as well.
- In a medium or large mixing bowl, add the remaining ingredients. Stir with a wooden spoon to combine.
- Add the vegan butter and coconut oil in small, grape size pieces to the dry ingredients. Use a pastry blender or two bread knives cutting in opposite directions to blend the dry ingredients with the butter and oil. Only small pea-size pieces of butter or oil should remain. Do this at a swift pace to prevent the butter and solid coconut oil from melting. Place the bowl in the refrigerator or freezer for 5 minutes.
- Remove the flour mixture from the refrigerator or freezer and make a well in the center of the mix. Add the chilled buttermilk. Mix together with a wooden spoon only until the buttermilk is just incorporated (do not overmix) and no liquid is visible. The dough will appear sticky and wet.
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Flour your work surface lightly with potato starch. Place the dough on the floured surface and form a ball. Press down until 1 to 2 inches thick and lightly flour the top side of the dough. Fold the dough in half on top of itself, press, and rotate one-quarter turn. Press together the dough, if still wet and not yet sticking together, and lightly flour the top side again. Fold the dough over on top of itself again and turn, repeating all steps 5 to 6 times until the dough is no longer very wet and holds its form. Remember, less is more when mixing, kneading, and forming the dough. Overworking the dough will make it rigid, and this will prevent it from rising during baking.
- Press the dough into a 1-inch-thick circle. Cut the biscuits with a 2-inch biscuit or cookie cutter. Press straight down and twist to make a clean cut. Place the cut biscuit on the baking sheet. Biscuits should be placed very close together, not touching, but not more than 3/4 inch apart. Repeat until all biscuits have been cut by reforming scraps of dough into a ball and pressing again into a 1-inch round. Try to handle the dough as little as possible to keep them lighter. The biscuits from the dough that has been handled more will have a denser texture.
- Bake for 15 to 20 minutes. The biscuits should rise during baking and become very light golden brown on top. Remove from the oven and transfer to a cooling rack. Serve immediately. The biscuits will have a crisp outside and soft, airy inside.
Reprinted from Eat Well, Be Well © 2020 by Jana Cristofano, with permission from Sterling Epicure. Photography by Jana Cristofano.
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