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GF Drop Biscuits – Vegan

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!

Dry Ingredients:

  • 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.

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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.

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Wet Ingredients:

  • 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.

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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.

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Bake until tops are golden, 14-16 minutes, rotating the sheet pan halfway through baking time.

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Remove from sheet pan and let cool on wire rack for about 5 minutes.

Serve. Eat. Enjoy. Let your health start in the kitchen.

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