Biscuits are super versatile. Whether you like them with breakfast or dinner — with jelly, butter or gravy — they’re pretty much always a tasty meal component. And if being incredibly delicious wasn’t good enough, they’re also one of the easiest types of bread to make since they don’t require any time for the dough to rise prior to baking. Try these gluten-free, vegan biscuits with our homemade blueberry or orange-fig chia jam — so good!
Ingredients
1 cup Bob’s Red Mill Gluten-Free Corn Flour
1-1/2 cups Bob’s Red Mill Organic White Rice Flour
1-1/2 Tbsp. Bob’s Red Mill Fine Crystal Cane Sugar
1-1/4 cups soy milk
6 Tbsp. vegan margarine, cold and cubed
6 Tbsp. shortening, cold and cubed
1/2 cup Bob’s Red Mill Potato Starch
1 Tbsp. apple cider vinegar
1-1/2 Tbsp. Bob’s Red Mill Double Acting Baking Powder
1-1/2 tsp. Bob’s Red Mill Xanthan Gum
1-1/2 tsp. Bob’s Red Mill Sea Salt
Directions
- Preheat oven to 450 degrees F and line baking sheet with parchment paper.
- In medium bowl, combine soy milk and apple cider vinegar. Set aside for 5 minutes.
- In large bowl, whisk together flours, sugar, potato starch, baking powder, xanthan gum and salt. Massage margarine and shortening into flour by hand, mixing until pea-sized pieces form.
- Add milk-vinegar mixture and continue combining by hand until chunky dough forms.
- On heavily floured surface, roll dough into a disk that’s 1” to 1.5” thick. Use 2.5” round cutter to cut out biscuits. Arrange biscuits on baking sheet and, if desired, brush with margarine.
- Bake for 7 minutes, rotate baking sheet and bake 4 more minutes. Serve immediately.