Buttermylk Biscuits
Serve on the side of your favorite feast, treat yourself to a decadent breakfast, or top it off with fruit & cream for dessert. Regardless, you now have a low-fat, nut-free, gluten-free, vegan biscuit that doesn’t sacrifice on flavor or texture! You heard me.
Recipe:
1/2 c potato starch
Heaping 1/2 c gluten-free oat flour (I just blend down whole oats into flour)
1 tbsp arrowroot powder
1 tbsp coconut sugar
1 1/2 tsp aluminum-free baking powder
1 tsp fine sea salt
1/2 c oat milk & 1 tbsp lemon juice (let sit 10 min)
4 tbsp unsalted vegan butter, chilled & cut into small pieces (I prefer Miyoko’s for the clean ingredients)
Preheat over to 400. Combine the oat milk & lemon juice in a small bowl, set aside.
Combine all the dry ingredients in a large bowl & whisk to combine. Cut in the butter, by crumbling into the flour mixture with your hands until incorporated but avoid overworking. Add the milk a little at a time (you may not need the full amount) & mix with your hands until a dough forms. Should still be a tiny bit dry, not too sticky. Chill in the fridge 10 minutes.
Lightly dust a flat surface with some more oat flour & turn out the dough. Form into a flat disk about ¾ inch thick (don’t overwork the dough!) & use a biscuit cutter (about 3 inch diameter) to cut straight down, don’t twist or they won’t rise correctly. Lay out onto a baking sheet covered with parchment.
Brush the tops with a little extra oat milk, bake for about 14 minutes or until bottoms are lightly browned & center isn’t too doughy. Take off the baking sheet & place on the counter to cool. They will continue to cook & firm up.
Slice them in half & top with your favorite vegan butter & some homemade cranberry compote!
Makes about 4 large biscuits or 6 smaller.