Gluten Free Biscuits
Servings: 12 Biscuits
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Equipment
- baking sheet
- 2.5" cookie cutter; circle or a mason jar lid
- parchment paper
- flour sifter
Ingredients
DRY INGREDIENTS
- 2 c Bob's Red Mill Gluten Free 1:1 Flour
- 1 Tbs baking powder
- 3/4 tsp Himalayan sea salt
WET INGREDIENTS
- 1/2 c vegan butter keep refrigerated until needed
- 1/2 c milk; almond or soy
SIFTING
- 1/4 c Bob's Red Mill Gluten Free 1:1 Flour
Instructions
- Preheat the oven to 400°
- In a medium mixing bowl, add the DRY INGREDIENTS and whisk well.
- Take small chunks of the butter and add sprinkle them into the dry ingredients. Whisk together to separate the butter a bit, then use your hands to work the mixure together.
- Pour the milk into the dry ingredients.
- Line a baking sheet with parchment paper and set aside.
- Take another piece of parchment paper and lay it out on the counter. Sift a thin layer of flour onto the parchment. Pour the dough out into a pile. Use the parchment paper to fold the dough over itself. Repeat this 7 times and end with a 1" thick rectangle.
- Using the 1" cookie cutter, start in one of the corners and get as close as you can to the edge when making your cuts. You will be able to get more before needing to rework the dough. Press down and bring it back up, avoiding twisting the cooker cutter because it will seal the layers and affect rising.
- Add the biscuit to the lined parchment paper and lay the biscuits next to each other so that they touch, this will help them to rise.
- If you would like to brown the tops of the biscuits you can use a silicone brush and apply melted vegan butter or coconut oil now.
- Place the baking sheet in the pre-heated oven and bake for 15 minutes.
- Pull baking sheet from the oven and allow to cool on a rackt before serving. ENJOY!!
