Scratch Made Biscuits
The perfect Southern vessel for jelly, gravy, or for a delicious breakfast sandwich!
Ingredients
- 3/4 cup DF butter cut into small cubes
- 1 1/2 cups GF AP flour
- 1/2 cup brown rice flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp xanthan gum
- 3/4 cup almond milk unsweet, NOT vanilla
- 1 tbsp white vinegar
- 1 egg
Instructions
- Preheat the oven to 375°.
- In a liquid measuring cup add almond milk and white vinegar and let sit for 5 min then stir to make dairy free buttermilk.
- In a large mixing bowl whisk together GF all purpose flour, brown rice flour, baking powder, baking soda, salt and xanthan gum.
- Using a pastry cutter, cut butter into flour mixture until butter and flour are pea size in shape.
- Using your hands or a wooden spatula, slowly mix in buttermilk mixture until well combined.
- Flour your surface and roll out biscuit dough to roughly 1 inch in thickness.
- Cut out round biscuit shape either using a round cutter or a glass in your kitchen.
- Bake in oven for 15-20 minutes or until golden brown!
Notes
Make sure your butter is cold! Dairy free butter tends to warm more quickly than regular butter and I suggest put it in the freezer for 10 minutes prior to cutting into the flour mixture.