These biscuits have been on my list to make for weeks. Finally, I have gotten these biscuits checked off my list of wants. Biscuits can be tricky, especially when you are making gluten-free and vegan biscuits all in one wonderful bite.
There are a couple of things you have to do when you bake gluten-free vegan. Make sure you let the liquid absorb into the flour. Gluten-free flour can be gritty if you do not do this step. I think you get the message. Let the dough rest in the refrigerator and do its thing.
I made the batter/dough in the mid-afternoon and let it set in the refrigerator until it was time to make dinner. This also help the dough thicken up. I cannot say it enough, do not be in a hurry and skip this step or you will be sorely disappointed.
The second important thing to do is bake your biscuits double panned. What do I mean about this? Place one sheet pan into another. This adds a buffer to the sheet pan with the biscuits on it and keeps the bottom of the biscuits from burning. Yes, this is very important. No one wants burnt biscuits – Ugh, Yuck!
- 2 c GF all-purpose flour blend
- 2 tsp baking powder
- 1 tsp vegan sugar
- 1 tsp xanthan gum
- 3/4 tsp salt
- 1/2 tsp baking soda
- 8 tbsp earth balance vegan margarine
Note: I know that earth balance is not a dry ingredient, but it gets cut into the dry ingredients. That is why it is including with the dry ingredients.
Whisk together dry ingredients (except earth balance) in a large bowl.
Now is the time to cut in the vegan butter. (I like to use a pastry blender.) The flour should resemble the size of peas.
- 1 c oat milk
- 1 tbsp lemon juice
Mix in oat milk and lemon juice into the flour mixture until all of the mixture is wet.
Set aside in the refrigerator for at least 60 minutes, or longer, the longer the better.
Preheat oven to 475 degrees.
Line sheet pan with parchment paper or a silicone mat. Place lined sheet pan into another sheet pan.
Drop 1/3 c scoops of dough/batter onto prepared sheet pan, about 1 1/2- inches apart.
Bake until tops are golden, 14-16 minutes, rotating the sheet pan halfway through baking time.
Remove from sheet pan and let cool on wire rack for about 5 minutes.
Serve. Eat. Enjoy. Let your health start in the kitchen.