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Ingredients
- 1 cup Basic Gluten-Free Flour Mix, or 1 cup all-purpose flour
- 1/4 teaspoon xanthan gum (omit if using all-purpose flour)
- 1 1/2 teaspoons double acting baking powder
- 1/4 teaspoon salt
- 1 Tablespoon granulated sugar
- 1/4 cup chilled vegetable shortening (you can also use an organic dairy-free, soy-free shortening)
- 1/2 cup vegan vanilla yogurt (soy milk, coconut milk, or rice milk yogurts all work)
- 1 vanilla bean, or 1 teaspoon vanilla extract
- 1 Tablespoon rice milk
Preparation
Step 1
1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour mix (to measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife or straightedge), xanthan gum, baking powder, salt, and sugar.
3. Cut in the chilled shortening, using a pastry blender, two knives, or your fingers, until you have a pea-sized crumb.
4. Using a small sharp knife split the vanilla bean lengthwise and scrape out the seeds (they look like a black paste). Whisk them (or the vanilla extract) into the yogurt, until thoroughly combined.
5. Add yogurt to the flour mixture and stir until just combined, making sure you incorporate the crumbs at the bottom of the bowl.
6. Flour a work surface lightly, and turn out the dough. Lightly flour your hands. Sprinkle dough with a little flour. Gently pat the dough into a 1-inch-thick disk, pressing in any loose bits. Do not over-handle the dough.
7. Use a floured two 1/2 inch heart-shaped cookie cutter to cut out biscuits. Cut them as close together as possible. Transfer the biscuits to the baking sheet. Gather together scraps, pat into a disk again, and cut out remaining biscuits. You should have a total of 4 biscuits.
8. Brush tops of the biscuits generously with the rice milk.
9. Baked in the center of the oven 18-22 minutes, or until golden, rotating the pan halfway through. Transfer the biscuits to a cooling rack. Serve warm.