Gluten Free Dairy Free Buttermilk Biscuits

Gluten Free Dairy Free Buttermilk Biscuits

Gluten Free Dairy Free Buttermilk Biscuits

45 minutes

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Details
  • Serving Size:   12
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   7 Points
Cuisine
  • Southern
  • side dish
Comments
Ingredients
  • 2 cups blanched almond flour+ 1- 2 more Tbsp. if needed
  • 1 cup cornstarch or arrowroot flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 2 tablespoons sugar
  • 1 1/4 teaspoons salt
  • 5 tablespoons Earth Balance (vegan) butter
  • 2 eggs
  • 1/4 cup Buttermilk (mix ¼ C milk alternative with ¼ t white vinegar
Instructions

Preheat oven to 400 degrees

Make the buttermilk. Stir together the milk alternative, I used soy milk, and vinegar.

Let stand.

Stir together the almond flour, cornstarch, baking powder, xanthan gum, salt, and sugar until well combined.

Add in the butter and cut in with a pastry cutter (a fork will work also) until well blended.

Stir in the eggs and buttermilk. If your dough seems a little bit wet so add 1-2 more Tbsp of almond flour. You want your dough to be sticky but not wet.

Lightly grease a pan, roll dough into golf-ball sized balls, and place close together but not quite touching. The dough makes 10-12 biscuits.

Lightly press each biscuit to slightly flatten so they look more like biscuits as opposed to a roll.

Bake for 17-20 minutes, or until nicely browned.

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