Ingredients
- Note: reader Liz B. shared these ingredient substitutions that also worked great, if you don’t have the ones listed above:
- 2 2 2 cups gfJules™ All Purpose Gluten Free Flour
- 2 2 2 tsp. baking powder
- 1/2 1/2 1/2 tsp. baking soda
- 1 1 1/2 1/2 coarse sea salt (OR 1/2 tsp. fine sea salt + 1/2 tsp. coarse sea salt)
- 1/4 1/4 1/4 cup powdered buttermilk OR powdered dairy or non-dairy milk NOT reconstituted (Vance’s DariFree™ Non-Dairy Milk Alternative) OR almond meal
- 4 4 4 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks) – cut into small cubes and frozen
- 1/2 1/2 1/2 cup half and half OR liquid non-dairy creamer (So Delicious® Coconut Creamer) or higher fat non-dairy milk
- 1/2 1/2 1/2 tsp. apple cider vinegar (if not using powdered buttermilk)
- 1/2 1/2 1/2 cup sour cream, dairy or soy OR plain coconut yogurt (So Delicious® Plain Coconut Yogurt)
- to (dairy or non-dairy) to brush on tops before baking
Preparation
Step 1
Preheat oven to 375° F (static) or 350° F convection.
Whisk together the dry ingredients in a large bowl. Cut the butter into the dry ingredients with a pastry cutter or in a food processor until you achieve the consistency of coarse meal — do not over-process.
If not using powdered buttermilk, add apple cider vinegar to measured half and half /creamer/coconut milk. Add with sour cream to dry ingredient bowl and stir with a fork to combine. If the dough does not hold together once mixed, stir in your preferred milk, one tablespoon at a time until the dough holds together and is not dry.
Pat the dough onto a lightly floured (with gfJules Flour) counter or pastry mat, patting to an even 1 inch thick.
Quick method:
Dip a biscuit cutter into more gfJules Flour and push straight down to cut the biscuits; do not twist with the cutter. Repeat with remaining dough, gathering dough scraps together when necessary, and re-patting flat to cut more biscuits.
Fold the pastry into thirds, as shown in the 4-square photo. Once folded, gently roll out again and fold again; then repeat the process once more, rolling to the thickness of the biscuits you prefer. Dip a biscuit cutter into more gfJules Flour and push straight down to cut the biscuits; do not twist with the cutter. Repeat with remaining dough, gathering dough scraps together when necessary, and re-patting flat to cut more biscuits.
Transfer each cut biscuit to a parchment-lined baking sheet and prick the tops with a fork a few times. Brush each biscuit with egg wash or milk, and lay a thin pat of butter or dairy-free alternative on top, if desired, before baking.
Bake for approximately 12-14 minutes (depending on thickness), or until the tops are lightly browned and the dough resists when pushed lightly with a finger. They should not be hard, so do not overcook!
Yield: 6-9 biscuits (depending on size)